In addition to more than 150 recipes this title includes explanations of gourmet jargon, where to find unique ingredients, as well as suggestions on substitutions (considering both price and availability).
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From Library Journal:
New Haven, CT, bistro/cheese shop owner Sobocinski’s new cookbook may not be lengthy, but it is packed with features to entice readers. True to its title, the book celebrates the use of cheeses in dishes. The recipes themselves are recognizable as either classics or comfort foods but are often updated with clever twists. The color photographs are eye-catching and especially helpful when they show step-by-step processes. The real attraction, though, is the writing. Sobocinski banters with readers, confiding his culinary secrets to them and making them feel as if they are regular diners to whom he has slipped a cherished recipe on a well-annotated card. Verdict: Entertaining and inviting, this is a cookbook many will enjoy. Recommended.—Peter Hepburn, Univ. of Illinois, Chicago
Praise for the author’s New Haven bistro/cheese shop
“Caseus proves that if you start with great ingredients and cook simply, you can’t go too far wrong.” —New York Times
From the Back Cover
Overflowing with signature recipes, mouthwatering photos, and tons of personality, this book showcases a young gastronome’s pursuit of pleasure through artisanal food.
Jason Sobocinski, host ot the Cooking Channel’s The Big Cheese, here introduces the meals served at his landmark gastropub known for its cheese-oriented menu with a classic French twist; a funky atmosphere with an educated palate.
Within these pages you’ll come to know the staff, favorite suppliers, and even some regular customers, as well as the history and flavor of the cheeses, meats, and other foods showcased in the delectable recipes.
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2 of 2 people found the following review helpful
By H. Roth
Format:Hardcover
One of the joys of modern cookbooks and food writing relates to genre expansion. While classic, revered dishes and language continue, more room exists for irreverence or quirkiness. The field for 2012 appears to be bringing together the publication of these less-traditional voices with stunning recipes. The Caseus Fromagerie Bistro Cookbook lands in this space with feline agility.
Reading the book provides a strong impression of the chef, restaurant, and patrons. They all share wry humor, a desire to enjoy food made well with fresh tastes that shine through, and the room to be individual. The accessible layout and language, with inspired images make the a pleasure to devour this book before even making any of the recipes.
A number of the recipes won the vote to be on our repeat list. Often, precious jewels should up in expected places. That happened here. A stunning side dish appeared with a recipe for lamb kabobs. The kabob recipe was well done, but the Cured Lemon Quinoa on page 100 was plate-licking good.
I recently started my journey with making cured lemons during the Meyer Lemon season here in Northern California. So far, I don't have enough recipes to use up the bounty. Finding the quinoa with cured lemons recipe added a new standard to my arsenal. The instructions for preparing the quinoa were perfect for releasing a satisfying starchiness while keeping an elusive, al dente toothiness.
One important note: the recipe for the quinoa lists the mint as optional. I strongly suggest you include it. The nutty grains, zingy lemon, smooth comforting butter come together as a stronger family when you include this ingredient adding a minty touch of flair and kitchen clown. Please, don't skip the fresh mint for this recipe.
On the other hand, our tester taste buds were divided on the Crab and Grapefruit over Zucchini Ribbons with Sheep's Milk Feta. I found the first bite tasted fabulous. The combination delighted and intrigued. Others continued to enjoy the dish. My initial infatuation didn't last; like a beautiful crush with a black-board squeaky voice, the rush to meld with the dish failed after the first bite for me. Others simply didn't agree. You may have to try this one yourself to find out how it strikes you.
The Marcona Almond Pesto Pasta also pleased our palates. This recipe was more of a reminder that pesto doesn't mean you have to be locked into same, classic ingredients. It reflects the reality people more likely used what they had on hand. As another reviewer stated, this one reflects the classic riff idea.
The dish I've already made multiple times--to finish off today's breakfast in fact--is simple, elegant with so many applications it's impossible to guess how many times or places serving it will serve you. You may not believe that the extra expense for this Cabot cheese is worth it. Try it at least once. If for some reason you can't find this specific cheese, get the best, aged cheddar you can find. The recipe provides tips for other options.
The simple combination of cheese, a hint of spice and sweet goes piques your interest, intrigues the mouth and satisfies the appetite. "Cabot Clothbound Cheddar - 8 lb with Honey & Black Pepper" wins hands down for favored taste and incredibly useful recipe.
Enjoy!
Heidi
Reading the book provides a strong impression of the chef, restaurant, and patrons. They all share wry humor, a desire to enjoy food made well with fresh tastes that shine through, and the room to be individual. The accessible layout and language, with inspired images make the a pleasure to devour this book before even making any of the recipes.
A number of the recipes won the vote to be on our repeat list. Often, precious jewels should up in expected places. That happened here. A stunning side dish appeared with a recipe for lamb kabobs. The kabob recipe was well done, but the Cured Lemon Quinoa on page 100 was plate-licking good.
I recently started my journey with making cured lemons during the Meyer Lemon season here in Northern California. So far, I don't have enough recipes to use up the bounty. Finding the quinoa with cured lemons recipe added a new standard to my arsenal. The instructions for preparing the quinoa were perfect for releasing a satisfying starchiness while keeping an elusive, al dente toothiness.
One important note: the recipe for the quinoa lists the mint as optional. I strongly suggest you include it. The nutty grains, zingy lemon, smooth comforting butter come together as a stronger family when you include this ingredient adding a minty touch of flair and kitchen clown. Please, don't skip the fresh mint for this recipe.
On the other hand, our tester taste buds were divided on the Crab and Grapefruit over Zucchini Ribbons with Sheep's Milk Feta. I found the first bite tasted fabulous. The combination delighted and intrigued. Others continued to enjoy the dish. My initial infatuation didn't last; like a beautiful crush with a black-board squeaky voice, the rush to meld with the dish failed after the first bite for me. Others simply didn't agree. You may have to try this one yourself to find out how it strikes you.
The Marcona Almond Pesto Pasta also pleased our palates. This recipe was more of a reminder that pesto doesn't mean you have to be locked into same, classic ingredients. It reflects the reality people more likely used what they had on hand. As another reviewer stated, this one reflects the classic riff idea.
The dish I've already made multiple times--to finish off today's breakfast in fact--is simple, elegant with so many applications it's impossible to guess how many times or places serving it will serve you. You may not believe that the extra expense for this Cabot cheese is worth it. Try it at least once. If for some reason you can't find this specific cheese, get the best, aged cheddar you can find. The recipe provides tips for other options.
The simple combination of cheese, a hint of spice and sweet goes piques your interest, intrigues the mouth and satisfies the appetite. "Cabot Clothbound Cheddar - 8 lb with Honey & Black Pepper" wins hands down for favored taste and incredibly useful recipe.
Enjoy!
Heidi
1 of 1 people found the following review helpful
By Esquinkle
Format:Hardcover|Amazon Verified Purchase
This cookbook is just plain fun. The recipe are classic but approachable, fun but refined. In short, these are actually recipes that I would love to serve my friends. The trick with the burger...genius! To be entirely honest though...I'll still probably end up at the restaurant!
1 of 1 people found the following review helpful
Format:Hardcover
OK. Where to start. First of all the book is a little slight compared to other cookbooks. What the book lacks in quantity more than makes up for in quality. The layout of the book is beautiful and genius, complete with little side notes and hints that are in different colors and fonts that are very appealing and user friendly. The photography is stunning and certain recipes have step by step pictures to simplify techniques such as making gnocci and preparing artichokes. Another thing that I love about this book is that if you have a Whole Foods around you can procure the ingredients to make any of these recipes. I own many cookbooks and what I feel makes a cookbook great is the creativity within that it inspires. This book fits that bill and then some. Oh yeah, the Poutine recipe is excellent as well! French Onion soup is next....
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