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Learn to COOK - The Cheese Board: Collective Works: Bread, Pastry, Cheese, Pizza
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List Price: $21.95
Our Price: $14.93
Your Save: $ 7.02 ( 32% )
Availability: Usually ships in 24 hours
Manufacturer: Ten Speed Press
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Average Customer Rating: 
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Binding: Paperback
Dewey Decimal Number: 641.815
EAN: 9781580084192
ISBN: 1580084192
Label: Ten Speed Press
Manufacturer: Ten Speed Press
Number Of Items: 1
Number Of Pages: 272
Publication Date: 2003-10
Publisher: Ten Speed Press
Studio: Ten Speed Press
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Editorial Reviews:
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Known and loved by locals and travellers alike, the Cheese Board is equal parts bakery, cheese store, pizzeria, and gathering place. For the first time ever, The Cheese Board presents the classic recipes that have made the store one of the San Francisco Bay Area's most acclaimed gourmet destinations. Complete with a history of the shop and neighbourhood, a cheese primer, and all the classic recipes, this book is as rich and varied as the institution that inspired it.
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Spotlight customer reviews:
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Customer Rating:
Summary: Great Sourdough... Even in New England
Comment: 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!
Customer Rating:
Summary: I recommend this book as a great introduction to bread making.
Comment: I bought this book at the original Cheeseboard while on vacation. It was an impulse purchase, but I one I'm glad I made. I've had a lot of failures with bread, but the directions and observations in this book have vastly improved my baking skills. The recipes seem to be fool-proof, and the results are excellent. Bread making is now a relaxing and enjoyable hobby.
This is an excellent source for beginning bakers. Making stellar bread isn't that difficult, and is actually a lot of fun. No more bread machine for me.
Customer Rating:
Summary: A taste of home
Comment: As someone who grew up in Berkeley and now only gets to visit a few times a year, I use this book whenever I get homesick for Cheeseboard goodness. Not only do I get raves for every single recipe from non-Berkeley-ites, but the recipes are dead-on in replicating the scones and breads I grew up with.
Customer Rating:
Summary: Best Scones Ever
Comment: I love this book. I have been searching for the perfect scones for 25 years. I have found them in the Cheese Board's new book, along with myriad other phenomenal recipes (brioche, shortbread, pizza, etc.). The humor and affection of the bakers/writers for each other and the subject matter are also infectious.
Customer Rating:
Summary: Awesome Little Book
Comment: I spent 6 years in Berkeley and I still go back occasionally. The one stop I always make is the Cheeseboard. Not only are they famous for wide cheese and olive selection, but their bakery is out of this world. I remember the days where I would get Brioche and munch on it on the way to class. Or getting the fresh baked sourdough baguettes on the way home from the market. This cookbook describes in detail how to work with the dough, measure out ingredients, and how to bake bread properly. I learned a great deal about baking from this book. I have made a few things (such as the shortbread, sourdough baguette, brioche, muffins, etc) from the book and was very satisfied. Now, this is not for the beginner bakers, I don't think. Also, this is not a speed baking book. I would rate this book as a medium skill book, but with a help of Kitchen Aid mixer and patience, you will be able to get the same great products you find at the Cheeseboard Collective. Definitely recommended for anybody and everybody.
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