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).
"synopsis" may belong to another edition of this title.
Overflowing with signature recipes, mouthwatering photos, and tons of personality, this book showcases a young gastronome’s pursuit of pleasure through artisanal food. Jason Sobocinski, host ot the Cooking Channel’s The Big Cheese, here introduces the meals served at his landmark gastropub 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, favorite suppliers, and even some regular customers, as well as the history and flavor of the cheeses, meats, and other foods showcased in the delectable recipes.
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.
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