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The Cheesemongers Kitchen: Celebrating Cheese in 90 Recipes [Kindle Edition]

Chester Hastings , Joseph De Leo
4.1 out of 5 stars  See all reviews (12 customer reviews)

Digital List Price: $27.99 What's this?
Print List Price: $35.00
Kindle Price: $15.39
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Book Description

Today's specialty cheese market is booming, and many once obscure cheese varieties are now widely available. The Cheesemonger's Kitchen collects 90 delightful recipes that move cheese into a meal's starring role. Culled from chef and cheesemonger Chester Hastings's 25 years of experience, these recipes take full advantage of the varied flavors of cheese in ways both traditional and innovative. A cheese book that focuses on recipes rather than acting as a buyers guide or primer, this substantive and personal exploration accompanied by 50 color photographs plus wine pairing tips from acclaimed sommelier Brian Kalliel is a comprehensive guide to the vast world of specialty cheeses.


Editorial Reviews

About the Author

Chester Hastings is a chef, cheesemonger, and writer. He lives in Los Angeles where he works at the celebrated gourmet emporium Joan's on Third.

Product Details

  • File Size: 8444 KB
  • Print Length: 224 pages
  • Publisher: Chronicle Books LLC (October 21, 2011)
  • Sold by: Amazon Digital Services, Inc.
  • Language: English
  • ASIN: B0061MBVL8
  • Text-to-Speech: Enabled
  • X-Ray:
  • Word Wise: Not Enabled
  • Lending: Enabled
  • Amazon Best Sellers Rank: #148,413 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
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Customer Reviews

Most Helpful Customer Reviews
12 of 13 people found the following review helpful
3.0 out of 5 stars Cookbook for true cheese lovers January 5, 2012
Format:Hardcover
If you are very, very serious about cheeses, The Cheesemonger's Kitchen is a nice addition to your kitchen collection. The recipes are very good, instructions are easy to follow and preparations are simple. Finding the right ingredients (if you insist on following recipes exactly) is another question. If you live in a major metropolitan with a very well stocked cheese shop in your neighborhood, you are in luck. But if your residence is in a small town or rural county, forget it. Most of the cheeses called for are highly specializes, many of us never even heard of, such as Sbrintz (Switzerland), Roncal (Spain), Reblochon (France) or Truffle Tremor (California). In many cases no alternative cheeses are suggested. Chester Hastings uses both British and American terminology and measurements. Unfortunately, used in the text this double usage is distracting. The head notes are very good, helping you understand the origin of the cheese used in that recipe and other useful observation. Wine pairing is important with cheeses and Hastings has wine notes in front of chapters and wine suggestions with many recipes. Book design could be better by making sure no recipes flip on overleaf pages. Index is well cross referenced.
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3 of 3 people found the following review helpful
5.0 out of 5 stars Excellent May 7, 2012
By Theseus
Format:Hardcover
This handsome, well-illustrated book is full of recipes which do not simply use cheese to add texture or to enhance savory-ness -- here we have 223 pp of recipes in which cheese is(almost always) the center of the dish.

And to be honest, I'm not the best cook when it comes to cheese. I've prepared a number of dishes in which I included quality cheese only to find that the uniqueness of that cheese's flavor and texture was overwhelmed by everything else in the dish.

So, while I appeciated a chapter about pairing wine with cheese and I cruised through the cheese board chapter, I found the the "meat" of the book to be some fabulous recipes. My current favorites are Baked Apples with Camembert and Dipping Potatoes, a recipe for goat cheese Di Pura Capra wrapped in Speck, the Parmagiano Popovers, the Lasagna with Asparagus, and -- to my great surprise -- a recipe for Celery Soup. Celery Soup!

Soon to be conquered -- Shepherd's Pie with Roquefort Mash.

I'd also like to praise the publisher for publishing this with both US and UK measurements.
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1 of 1 people found the following review helpful
5.0 out of 5 stars Cheese Crazy June 27, 2013
Format:Hardcover|Verified Purchase
I gave this to a coworker who also makes cheese, she described it as cheese pornography. She now sleeps with the book under her pillow.
Me? I'll never enjoy "American cheese" ever again. Go Rogue River Blue!

Matt in Eugene.
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5.0 out of 5 stars Wonderful book for the foodie! April 7, 2013
Format:Hardcover|Verified Purchase
Awsome book. Got this for my daughter for Christmas for a fraction of the price we saw it for at Crate and Barrel.
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3.0 out of 5 stars so I kept it and enjoy browsing through it September 3, 2014
Format:Hardcover
I did not receive the book I ordered, but what I received was similar, so I kept it and enjoy browsing through it.
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2 of 4 people found the following review helpful
5.0 out of 5 stars A WONDERFUL book to enjoy & share! November 10, 2011
Format:Kindle Edition
This is not only a beautifully photographed book, it is also full of truly delicious recipes. It has jumped to the top of my Christmas gift list. I can't wait to share it with friends and family. Chester is an expert in all things cheese and has shared some of his passion with the reader. It is a must for entertaining as well as making an ordinary day special. I highly recommend this wonderful book! Thank you Chester!
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