Composing the Cheese Plate by Brian Keyser
Recipes, Pairings, and Platings for the Inventive Cheese Course

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The list of equipment and ingredients is reasonable and full of items easily acquired by the reader if they don’t have them already...Reach for Composing the Cheese Plate for guidance, ideas, and inspiration.
-NY Journal of Books

Synopsis

Curate Surprising and Delicious Cheese Boards at Home

Tired of the same-old cheese plate? So were fromager Brian Keyser and pastry chef Leigh Friend when they set out to change the cheese game at New York City’s Casellula Cheese & Wine Café—and change it they did. Now they’re sharing their secrets in this insider’s guide to the wide, wondrous world of cheese, and the condiments that bring it to the next level.
With seventy recipes for accompaniments—from spicy fruit chutneys to whole grain mustards and nut brittles—and dozens of unexpected pairings, Composing the Cheese Plate will help you create a one-of-a-kind cheese course every time!

 

About Brian Keyser

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Brian Keyser is the founder and proprietor of Casellula Cheese & Wine Café, the premier cheese-focused restaurant in the country. He has been a cheese evangelist and educator for over a decade and has previously worked at some of the best restaurants in New York City.Leigh Friend is a graduate of the New England Culinary Institute. She was the pastry chef and condiment maker at Casellula from 2007-2014 after previously working at New York City’s renowned Gramercy Tavern. She continues to work in the cheese industry.Brian and Leigh live and work in New York City.
 
Published September 13, 2016 by Running Press. 224 pages
Genres: Humor & Entertainment, Cooking. Non-fiction
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NY Journal of Books

Above average
Reviewed by Adam Centamore on Nov 24 2016

The list of equipment and ingredients is reasonable and full of items easily acquired by the reader if they don’t have them already...Reach for Composing the Cheese Plate for guidance, ideas, and inspiration.

Read Full Review of Composing the Cheese Plate: R... | See more reviews from NY Journal of Books

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