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The Cheesemongers Kitchen: Celebrating Cheese in 90 Recipes Hardcover – October 5, 2011

4.3 out of 5 stars 15 customer reviews

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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.
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Product Details

  • Hardcover: 224 pages
  • Publisher: Chronicle Books; 1St Edition edition (October 5, 2011)
  • Language: English
  • ISBN-10: 0811877663
  • ISBN-13: 978-0811877664
  • Product Dimensions: 8.5 x 0.8 x 10.4 inches
  • Shipping Weight: 1.8 pounds (View shipping rates and policies)
  • Average Customer Review: 4.3 out of 5 stars  See all reviews (15 customer reviews)
  • Amazon Best Sellers Rank: #300,285 in Books (See Top 100 in Books)

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Customer Reviews

Top Customer Reviews

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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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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Format: Hardcover Verified Purchase
The author is a great thinker about cheese. He sees combinations that make for delightful plates for yourself or guests.
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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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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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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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Format: Hardcover Verified Purchase
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. I can follow a recipe only fairly well. So, as a specialty cookbook, I was afraid the recipes might be too complicated; with odd French techniques, using old world apparati findable only in New England. To my surprise, the recipes are do-able. Some are pretty simple. Innovative combinations. Creative layers of flavors. Only problem I discovered --- this is a book devoted to THE CHEESE, so substituting an easily findable cheese for the one specified in the recipe wont do it justice (the cheese might turn into a hockey puck that can even survive the dishwasher - it actually happened). And that creates the issue of finding the right cheese. Not always at your local grocery store chain. We have a cheese specialty shop in town and are therefore often able to get what is called for. But it can limit your experience. I enjoyed it enough to buy a couple more for friends. 5 stars if they would have included a cheese cave !
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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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