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Title: The Cheese Board: Collective Works: Bread, Pastry, Cheese, Pizza by Cheese Board Collective, Alice Waters, Cheese Board Colletive ISBN: 1-58008-419-2 Publisher: Ten Speed Press Pub. Date: October, 2003 Format: Paperback Volumes: 1 List Price(USD): $21.95 |
Average Customer Rating: 4.83 (6 reviews)
Rating: 5
Summary: Berkeley Institution in a Book
Comment: When I recently returned to Berkeley and discovered The Cheese Board book, I bought it sight unseen. It was the best purchase I've ever made.
Who can imagine an amazing bakery providing recipes for every single product that they carry? The Cheese Board owners painstakingly recreated their large-scale recipes for the home baker. Scones, "chocolate things," pecan sticky rolls, legendary sourdough crust pizza....it's all in there!
If you have fond memories of the Cheese Board as a former Berkeley resident, it's likely this book can bring tears to your eyes through photos of the evolving shop and the various owners who may have served you.
If you haven't experienced the Cheese Board (where I've been a customer for 20 years) but want to delve into delicious baking experiments and make the best pizza possible, I highly recommend this book.
Rating: 5
Summary: Almost as good as going to the Cheese Board!
Comment: Going to UC Berkeley - and thus living only a block from The Cheese Board - one wouldn't expect me to have much use for this cookbook. But I love it! If you love to cook and want to experience some truly delightful foods, but this book! I think that it makes a great gift for anyone who wants to take a little taste of Berkeley home. It's also good for those who, like me, don't always want to leave the comfort of home to get some great food.
Rating: 5
Summary: At the heart of the Gourmet Ghetto in Berkeley, CA
Comment: 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.
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Title: Cooking by Hand by PAUL BERTOLLI ISBN: 0609608932 Publisher: Clarkson Potter Pub. Date: 19 August, 2003 List Price(USD): $40.00 |
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Title: Zingerman's Guide to Good Eating: How to Choose the Best Bread, Cheeses, Olive Oil, Pasta, Chocolate, and Much More by Ari Weinzweig ISBN: 0395926165 Publisher: Houghton Mifflin Co Pub. Date: 14 November, 2003 List Price(USD): $19.95 |
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Title: The American Boulangerie: Authentic French Pastries and Breads for the Home Kitchen by Pascal Rigo, Paul Moore ISBN: 1579595278 Publisher: Bay Books Pub. Date: October, 2003 List Price(USD): $34.95 |
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Title: Bittersweet: Recipes and Tales from a Life in Chocolate by Alice Medrich, Deborah Jones ISBN: 1579651607 Publisher: Artisan Pub. Date: November, 2003 List Price(USD): $35.00 |
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Title: Cesar: Recipes from a Tapas Bar by Olivier Said, Maggie Pond, James Mellgren ISBN: 1580084834 Publisher: Ten Speed Press Pub. Date: September, 2003 List Price(USD): $29.95 |
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