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The Cheese Board: Collective Works: Bread, Pastry, Cheese, Pizza [A Baking Book] Paperback – September 12, 2003

by Cheese Board Collective Staff (Author), Cheese Board Colletive (Editor), Alice Waters (Foreword)

4.7 118 ratings

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From the enormously popular Berkeley cheese shop and bakery, a collection of 150 classic recipes along with a history of the store and a cheese primer, all accompanied by 50 photographs.

The Cheese Board was there, a hole in the wall with a line out the door, before Chez Panisse was so much as a gleam in my eye. When the restaurant was conceived, I wanted it to be in North Berkeley so the Cheese Board would be nearby, because I knew I would be among friends.
-Alice Waters, from the Foreword

When a tiny cheese shop opened in Berkeley, California, in 1967, there was little hint of what the store-and the neighborhood-would grow into over the next 30 years. The Cheese Board became a collective a few years later and Chez Panisse opened across the street, giving birth to one of the country's most vibrant food neighborhoods, the epicenter of California's culinary revolution. Equal parts bakery, cheese store, pizzeria, and gathering place, the Cheese Board is a patchwork of the local community, where a passion for good food runs deep. THE CHEESE BOARD presents over 100 recipes for the store's classic breads, pastries, and pizzas, along with a history of the collective and an extensive cheese primer.

Length

240
Pages
Language

EN
English
Publisher

Ten Speed Press
Publication date

2003
September 12
Dimensions

8.6 x 0.7 x 9.5
inches
ISBN-10

1580084192
ISBN-13

978-1580084192
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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.

Product details

Publisher ‏ : ‎ Ten Speed Press; First Edition (September 12, 2003)
Language ‏ : ‎ English
Paperback ‏ : ‎ 240 pages
ISBN-10 ‏ : ‎ 1580084192
ISBN-13 ‏ : ‎ 978-1580084192
Item Weight ‏ : ‎ 1.44 pounds
Dimensions ‏ : ‎ 8.55 x 0.65 x 9.5 inches

Best Sellers Rank: #585,598 in Books (See Top 100 in Books)
- #165 in California Cooking, Food & Wine
- #512 in Biscuit, Muffin & Scone Baking
- #773 in Bread Baking (Books)

Customer Reviews:
4.7 118 ratings

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4.7 out of 5

118 global ratings

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Jason R

Please add this to your cookbook library!

Reviewed in the United States on January 16, 2023

Verified Purchase

I yelled "Hallelujah!!" when I saw this had been written. Ever since I left Berkeley, I have longed for the cheese rolls. The oat scone. The corn cherry scone. The bread. The pizza!! If you have ever been to The Cheese Board, you don't need me to describe these items to you. If you haven't been, go. Just go. I couldn't believe that all the recipes for some of the best baked goods I've ever had in my life were A) Being shared and B) All in one book. And here's the best part: I was able to get pretty darn close to the originals, thanks to the stellar recipes and directions. An added bonus are all the quotes from Collective members. I might just have to quit my job, move back to Berkeley and work there. Some day. In the meantime, I'll enjoy recreating all the great memories in my kitchen. Thank you Cheese Board Collective!!!!

4 people found this helpful

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meow

Great Sourdough... Even in New England

Reviewed in the United States on June 2, 2008

Verified Purchase

While I was lucky enough to live in Berkeley, the Cheeseboard was a legend in every sense of the word. The Cheeseboard is THE place by which I judge all other breads and baked goods. I made the scones and they were declared "f@%*ing amazing" by people who normally eschew "dry, brittle" scones. Next, I made my own sourdough starter and it's awesome. Afraid I'd screw it up, I emailed the coop to see if I could buy some of the Cheeseboard starter the next time I was in town. Their reply: "We offer starter as a neighbor would offer a cup of sugar." This is more than a business, it's a community project. These people are Berkeley at it's best. I never made it back to the Bay Area, but I did start my own as per their directions and it's really, really, really good. This book is awesome and everything I've made (scones, sourdough, focaccia) has exceeded expectations. It's well-written and contains excellent instructions for fool-proof bread. The only time my bread failed is when I struck out on my own. I make the City Bread on weekends and enjoy a slice every morning with some butter and jam. It is moist and lasts about 5 days without losing too much texture. The older it gets, the longer I toast it. I actually get cranky when I miss out on it. My thanks to Cheeseboard for writing this great book for those of us who are no longer able to walk to the "Gourmet Ghetto" but keep a place for it in our hearts.. and stomachs!

10 people found this helpful

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D.B.

great insight into behind the scenes

Reviewed in the United States on November 15, 2018

Verified Purchase

just picked up a copy of this book at local used bookstore. bought without really looking at it because I own a pizzeria and whenever I'm in berkeley I go to the cheese board and am always in awe of the 40 minute line they have all night every night for two choices of take home pizza. i figured it would have something interesting to make it worth buying. thumbing through it today, it's a much more interesting find than I expected. there is an in depth sourdough and yeasted bread section but also all sorts of stories and insights into the behind the scenes stuff of a bakery and their business practices that I find particularly interesting. this book is definitely worth checking out from the library or picking up a used copy. several used copies on amazon for less than $5.

2 people found this helpful

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Peggy Vincent

At the heart of the Gourmet Ghetto in Berkeley, CA

Reviewed in the United States on November 26, 2003

Verified Purchase

With Alice Waters' fledgling restaurant, Chez Panisse, on the east side of Shattuck Ave and The Cheese Board right across the street on the west side, the foundation was laid in the 60s for what has become known nationwide as the Gourmet Ghetto, the center of California's culinary revolution. The Cheese Board is a collective with everyone earning the same amt of money, pretty darn good fringe benefits, rotation of jobs so no one gets bored and so anyone can fill in at any position, an active Berkeley-style social ethos, and unlimited cheese tastings. Wonderful pizzas, a bakery, and the cheese store combine into a neighborhood institution.
At last, they have put out a collection of their most favored and treasured recipes; just flipping through the pages makes you very, very hungry.
With a foreword by Alice Waters herself, it's sure to go on the holiday wish list of all the locals - and of lovers of good food everywhere.

6 people found this helpful

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Kathleen

This is one of the best cookbooks that I own

Reviewed in the United States on June 21, 2016

Verified Purchase

This is one of the best cookbooks that I own. The bakery from where these recipes come from is in my neighborhood and after eating many of the items whose recipes are in the book I was delighted to find that I could purchase the book. I have had a weakness for their Cherry Corn Scones and when I tried the recipe I was delighted that they turned out so well. The directions are excellent especially for making the yeast breads. If you love baking a variety of pastries, cookies and breads with easy, helpful directions then this is a great book to own.

5 people found this helpful

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Top reviews from other countries

Ceramic Fixtures

Five Stars

Reviewed in Canada on April 19, 2015

Verified Purchase

Best pizza place in the world!!!! Trying to replicate their pizza at home with their book- so far,so good.

Mayank Gupta

Awesome

Reviewed in India on August 21, 2018

Verified Purchase

Great book

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