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The Cheese Board: Collective Works: Bread, Pastry, Cheese, Pizza Paperback – September 12, 2003

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The Cheese Board: Collective Works: Bread, Pastry, Cheese, Pizza + The Art of Simple Food: Notes, Lessons, and Recipes from a Delicious Revolution + Chez Panisse Café Cookbook
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Editorial Reviews

Review

"The Cheese Board is the soul of my neighborhood in Berkeley. I go there probably three times a week-not only for cheese and the world-class bread and pizza, but also for the sheer sense of community that permeates the place. This fine book, long overdue, will now enable us groupies to bring even deeper shades of the inimitable Cheese Board spirit into our kitchens." -Mollie Katzen, author of The Moosewood Cookbook"What a treasure this book is-filled with recipes for Cheese Board specialties I'¬?ve loved for years, plus the inside story on how this quirky business really runs. After reading it, I wanted to drop everything and join the collective." -Janet Fletcher, author of The Cheese Course"This book is important, first because it is a lively historical document of a truly amazing place, but also because the recipes are so wonderful. My pizza repertoire has been infused with a fabulous jolt of new ideas." -Peter Reinhart, author of American Pie: My Search for the Perfect Pizza and The Bread Baker'¬?s Apprentice"The Cheese Board has all of the best things: cheeses and olives; breads and pizzas; the most knowledgeable, friendly, and attentive staff ever. The collective'¬?s policy of encouraging people to taste everything in the shop created a sensation, a destination, and an education. Now all of the Cheese Board'¬?s expertise and excellent recipes are here to behold." -Michael Wild, chef-owner of BayWolf and author of The BayWolf Restaurant Cookbook"A real expression of the Cheese Board'¬?s philosophy, this book speaks in the voices of the members of the collective, revealing how their work intersects with and pervades their lives. The stories and the recipes for the favorite breads and pizzas developed in the 36-year life of this vibrant Berkeley institution are all here." -Lindsey Shere, author of Chez Panisse Desserts

About the Author

THE CHEESE BOARD COLLECTIVE hailed as a paradigm of collective-run business. The Cheese Board shop is frequently cited in national food media "best of" lists and is a major food destination in Berkeley, California.

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Product Details

  • Paperback: 240 pages
  • Publisher: Ten Speed Press; First Printing edition (September 12, 2003)
  • Language: English
  • ISBN-10: 1580084192
  • ISBN-13: 978-1580084192
  • Product Dimensions: 8.5 x 0.6 x 9.5 inches
  • Shipping Weight: 1.4 pounds (View shipping rates and policies)
  • Average Customer Review: 4.9 out of 5 stars  See all reviews (31 customer reviews)
  • Amazon Best Sellers Rank: #219,946 in Books (See Top 100 in Books)

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Most Helpful Customer Reviews

46 of 50 people found the following review helpful By Jadepearl VINE VOICE on October 29, 2003
Format: Paperback Verified Purchase
There are two types of generosity that one deals with in regard to cooks, bakers and other culinary artists. The first is generosity of table where what is put before you food wise reflects time, effort, attention and care. Memorable meals, hosts and foods all show a generosity of the table.
What is harder to find is generosity of knowledge where a cook will give you their prize techniques, recipes and knowledge for no other reason then to spread knowledge and pleasure though it might dilute their "brand" or mystique. You know people who never let go of a prize recipe because it is too valuable, too precious; something to be passed on to generations.
I am happy to say that this cookbook reflects both kinds of generosity. The Collective really tries to convey the table type of generosity by providing a lot of blurbs from members and clients. Trying to give the atmosphere of a cheese shop where you and the seller spend time establishing trust and tasting models one thin cheese slice at a time.
This book displays the generosity of knowledge by providing ALL the recipes loved by customers of the Cheeseboard. I spent a fortune buying the Olive Provolone bread, zampanos and other heady bread goodness that could be bought every time I left home and returned. When I left Berkeley sometimes I would think back longingly to bread from the cheeseboard during my travels.
Now to the technical aspects. The book is definitely designed for people who have had previous experience with baking though they do show some rudimentary things like the window pane for gluten development. Still I would say that this book is not for the beginner but someone already comfortable with the bread making process.
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9 of 10 people found the following review helpful By Picks n Pans on March 24, 2004
Format: Paperback
When I recently returned to Berkeley and discovered The Cheese Board book, I bought it sight unseen. It was the best purchase I've ever made.
Who can imagine an amazing bakery providing recipes for every single product that they carry? The Cheese Board owners painstakingly recreated their large-scale recipes for the home baker. Scones, "chocolate things," pecan sticky rolls, legendary sourdough crust pizza....it's all in there!
If you have fond memories of the Cheese Board as a former Berkeley resident, it's likely this book can bring tears to your eyes through photos of the evolving shop and the various owners who may have served you.
If you haven't experienced the Cheese Board (where I've been a customer for 20 years) but want to delve into delicious baking experiments and make the best pizza possible, I highly recommend this book.
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9 of 10 people found the following review helpful By Tech Geek on July 5, 2004
Format: Paperback
If you ever been to the Cheese Board in Berkeley, you've experienced how fun, and delicious it is. It's a destination, not just a food store.
The book is the same way. The recipes are delicious, and actually work. But it's filled with fun facts and info on the Cheese Board history and culture.
So far, I've made the challah (Excellent!), banana muffins (very good), ginger shortbread (good), and simple whole wheat bread (bit of a disaster).
The only criticism I have is its overemphasis on sourdough. Many of the recipes assume creating sourdough with their recipe, so if that's not to your taste, it's not clear exactly how to proceed.
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Format: Paperback
I love this book, and not just because I am from Berkeley and recognise well the institution that the Cheeseboard has come to represent. I currently live in Thailand and found this book in a shop here. I was so excited because it reminds me of Berkeley. However, what for me is really great is that the recipes in this book are so flexible that you can substitute whatever you can't get (don't have, etc., for me in Thailand it's usually 'can't get') and you still get very tasty bread. The Corn Oat Molasses bread has become my favourite, but I have now made all of the breads, most of the muffins, some of the scones (Oat Scones, yum), and two of the sourdough breads + baguettes (although I cheated and went to Cheeseboard when I was in Berkeley recently and asked for some sourdough starter for them because it's very hard to make that in this climate).

In sum, a great book for those who know Berkeley, and a fantastic book for the creative baker who wants to make gourmet breads and pizzas but also likes to experiment a bit!

ADDITIONAL INFO: Some tips for people who live in hot humid climates like me (Bangkok) and want to make the sourdough starter. Initially I had a very hard time trying to get the sourdough starter to work, however I have discovered some things: when they say that you should use luke-warm water, you can just use room temperature water. You should also only let the starter sit for 12 hours rather than 24 or 48 (!!!! that kills it), because the process is so much faster in the hot, humid climate. You have to monitor your starter all the time in this climate, because if it sits too long it will just start rotting.
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5 of 6 people found the following review helpful By wiegley on July 31, 2009
Format: Paperback
Do you want to make perfect sourdough boules, the kind you can usually only get at an artisan bakery? Bread that's crusty on the inside, springy and soft on the inside, with a complex and yet subtle flavor?

Well, then you'll need to make your bread with a starter. Which can be complicated, or easy. This book makes it pretty easy, and the results are very, very good. At the same time I made the starter from this book, I followed a different starter recipe from another book. And the Cheese Board starter worked better from the start. It amazes me that you can leaven bread with a solution made initially with just water and flour, but this book makes it easy. It then gives you many easy bread recipes to turn your smelly starter into simply amazing bread. I was shocked when I tore into the first loaf--best bread I'd ever made, hands down.

Furthermore, this book has the best pizza crust recipe we've ever used, made with commercial yeast, so it's quick and easy. The granola recipe is fab, the pizza recipes are great, etc, etc. My husband got me this book as a gift and I wasn't sure I'd really use it. And it's become one of my most beloved and crucial kitchen tomes!

I love baking, but some books make it MUCH too complicated (I'm looking at you, Breads from the La Brea Bakery). This book, while not simplistic, is easy enough to follow and the recipes are obviously very well tested. Go forth and bake delicious things!
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