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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 -Janet Fletcher, author of The Cheese Course"This book is important, first because it is a lively historical document of a truly amazing place, but also because the recipes are so wonderful.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

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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.

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Product details

Paperback: 240 pages

Publisher: Ten Speed Press; 1st edition (September 12, 2003)

Language: English

ISBN-10: 1580084192

ISBN-13: 978-1580084192

Product Dimensions:

8.5 x 0.6 x 9.5 inches

Shipping Weight: 1.4 pounds (View shipping rates and policies)

Average Customer Review:

4.9 out of 5 stars

41 customer reviews

Amazon Best Sellers Rank:

#210,068 in Books (See Top 100 in Books)

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.

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.

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!

I was searching for a specific recipe for brioche bread and found it here, along with a huge collection of other delicious breads. I am working my way through the recipes with great delight. So glad I was able to find this book on Amazon

There are two types of generosity that one deals with in regard to cooks, bakers and other culinary artists. The first is generosity of table where what is put before you food wise reflects time, effort, attention and care. Memorable meals, hosts and foods all show a generosity of the table.What is harder to find is generosity of knowledge where a cook will give you their prize techniques, recipes and knowledge for no other reason then to spread knowledge and pleasure though it might dilute their "brand" or mystique. You know people who never let go of a prize recipe because it is too valuable, too precious; something to be passed on to generations.I am happy to say that this cookbook reflects both kinds of generosity. The Collective really tries to convey the table type of generosity by providing a lot of blurbs from members and clients. Trying to give the atmosphere of a cheese shop where you and the seller spend time establishing trust and tasting models one thin cheese slice at a time.This book displays the generosity of knowledge by providing ALL the recipes loved by customers of the Cheeseboard. I spent a fortune buying the Olive Provolone bread, zampanos and other heady bread goodness that could be bought every time I left home and returned. When I left Berkeley sometimes I would think back longingly to bread from the cheeseboard during my travels.Now to the technical aspects. The book is definitely designed for people who have had previous experience with baking though they do show some rudimentary things like the window pane for gluten development. Still I would say that this book is not for the beginner but someone already comfortable with the bread making process.It is not as technically exhaustive as Silverton's _Breads of La Brea Bakery_ or Rheinhart's _Baker's Apprentice_but it does provide basic ideas and recipes that are used.Layout --The layout is not as user friendly as I would like with clear break-out steps so it is highly recommended that you read the recipe before using because the movement of the eye is not broken with subheaders and lines.The color of the paper is cream with use of black and red typography. It is done as a paperback that with use will become the scratch and sniff type of cookbook easily. If you bake and collect consider getting two copies because one will get quite a beating.Recipes -Solid gold for those who know how to bake and have the necessary equipment, like a baking stone. For those who have no patience to spend DAYS doing a sourdough starter this is not the book for you. Also, if you are a newbie to baking bread use Reinhardt's _Baker's Apprentice_ as a way better introduction since this book assumes you know what tacky and elastic dough refers to.I recommend this book highly with its anecdotal style, generosity of knowledge for any baking collection especially, a collection specializing in the northern California food revolution. However, for those just starting the adventure of baking there are way better teaching books.

If you have ever lived in (or even just dreamed of visiting) Berkeley, California, you are familiar with The Cheese Board's delicious breads and know why this is an absolute must for any baker's kitchen. I have had a lot of success with this book, and I am definitely just a casual baker.

I bought 2 - i for a birthday present and 1 for ME!!!!

Great ideas and stories with recipes.

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