Caseus Fromagerie Bistro Cookbook: Every Cheese Has a Story (Hardcover)

Caseus Fromagerie Bistro Cookbook: Every Cheese Has a Story By Jason Sobocinski Cover Image

Caseus Fromagerie Bistro Cookbook: Every Cheese Has a Story (Hardcover)

$24.95


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In addition to more than 150 recipes this title includes explanations of gourmet jargon, where to find unique ingredients, as well as suggestions on substitutions (considering both price and availability).
Jason Sobocinski, the owner and creator of New Haven's award-winning bistro/cheese shop Caseus, comes from a long line of Italian food merchants. With his innovative cheese-centered brasserie, Jason succeeds in "extending our kitchen table" to welcome a steady stream of happy customers. He also hosts the Cooking Channel series "The Big Cheese," where he tours some of the best cheese makers in the country, and cooks with their cheese alongside celebrated local chefs. VIDEOBook Trailer
Product Details ISBN: 9780762761180
ISBN-10: 0762761180
Publisher: Lyons Press
Publication Date: November 8th, 2011
Pages: 176
Language: English

From Library Journal:

New Haven, CT, bistro/cheese shop owner Sobocinski’s new cookbook may not be lengthy, but it is packed with features to entice readers. True to its title, the book celebrates the use of cheeses in dishes. The recipes themselves are recognizable as either classics or comfort foods but are often updated with clever twists. The color photographs are eye-catching and especially helpful when they show step-by-step processes. The real attraction, though, is the writing. Sobocinski banters with readers, confiding his culinary secrets to them and making them feel as if they are regular diners to whom he has slipped a cherished recipe on a well-annotated card. Verdict: Entertaining and inviting, this is a cookbook many will enjoy. Recommended.—Peter Hepburn, Univ. of Illinois, Chicago

 

 

Praise for the author’s New Haven bistro/cheese shop

“Caseus proves that if you start with great ingredients and cook simply, you can’t go too far wrong.” —New York Times