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 -Janet Fletcher, author of The Cheese Course"This book is important, first because it is a lively historical document of a truly amazing place, but also because the recipes are so wonderful.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