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.
The Cheesemonger's Kitchen: Celebrating Cheese in 90 Recipes
and over one million other books are available for Amazon Kindle. Learn more
| ||||||||||||||||||
Browse our Bookshelf Favorites store for big savings on popular fiction, nonfiction, children's books, and more. |
Book Description
Frequently Bought Together
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
Would you like to update product info or give feedback on images? |
More About the Author
Discover books, learn about writers, read author blogs, and more.
Customer Reviews
Most Helpful Customer Reviews
6 of 7 people found the following review helpful
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.
1 of 1 people found the following review helpful
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.
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.
2 of 3 people found the following review helpful
By Lo in L.A.
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!
Most Recent Customer Reviews
5.0 out of 5 stars
Wonderful book for the foodie!
Awsome book. Got this for my daughter for Christmas for a fraction of the price we saw it for at Crate and Barrel.
Published 1 month ago by PGlongisland
4.0 out of 5 stars
Good Enough for Friends
Great addition to the cookbook collection. Beautiful photos, not too big and thick, very visual on the table, too pretty for the bookshelf. I like to cook, but am not a cook. Read more
Published 7 months ago by Samuel D. Watkins
5.0 out of 5 stars
Love it ...
I love this book as do all my friends - I've already made and served a couple of the recipes and everyone loved them - I have the book on my coffee table - easy and informative ...
Published 7 months ago by Minou
5.0 out of 5 stars
Cheesemonger's Kitchen
Beautiful book with amazing photographs. Nicely written and organized with great recipes. This is a book that any foodie would love.
Published 10 months ago by CT
4.0 out of 5 stars
It is nice to hear someone so passionate about the cheese.
I am enjoying the book. I love the way the writer is so passionate about cheese. I haven't gotten through it all but I am looking forward to finishing!
Published 15 months ago by cory s
4.0 out of 5 stars
Not Just for Cheese conniseurs!
I received this as a gift. It is the first time I have ever sat down and actually read a cookbook. What a delight! Read more
Published 15 months ago by Eileen Ragona
