Caseus Fromagerie Bistro Cookbook
Every Cheese Has a Story
By Jason Sobocinski
(Lyons Press, Hardcover, 9780762761180, 176pp.)
Publication Date: October 2011
Categories: Regional & Ethnic - American - New England, Specific Ingredients - General, Courses & Dishes - General
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A winning combination of personality and comfort, topped with lots of delicious cheese!
Overflowing with signature recipes, mouthwatering photos, and tons of personality, this visually stimulating cookbook showcases a hot young chef’s zealous pursuit of pleasure through artisanally produced products. Jason Sobocinski’s landmark New Haven, Connecticut, bistro is known for its cheese-oriented menu with a classic French twist; a funky atmosphere with an educated palate. Within these pages you’ll come to know the staff, suppliers, and even some regulars—and a lot about the history and flavor of the cheeses, meats, and other artisanal foods featured at the restaurant and in the recipes.
In addition to mouthwatering recipes and their backstories, the book includes hard-earned prep advice, translations of gourmet jargon, the scoop on where to find unique ingredients, suggestions on substitutions (considering both price and availability), and the reasons behind the ingredient choices Sobocinski makes.
Chef and cheese expert Jason Sobocinski also hosts the television series "The Big Cheese," seen on the Cooking Channel.
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
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
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