The Art of the Cheese Plate - Cookbook
With The Art of the Cheese Plate, a delicious and thoughtful guide to enlightened entertaining, Tia [Keenan] shares her unmatched fluency with a creative spirit and versatility that lets readers make each pairing special and memorable. This book should serve as a must-have reference for professionals and home entertainers alike--any way you slice it.
--Danny Meyer, CEO and founder of Union Square Hospitality Group and author, Setting the Table
What an amazingly exciting, brilliantly innovative book--a must-buy for any cheese lover.
--Fiona Beckett, author, Fiona Beckett's Cheese Course
Holy cow (and sheep, and goat, and buffalo)! Tia Keenan's masterful book is to cheese what the moon landing was to the space program in 1969--After you read this book, you'll never think of a cheese plate in the same way. The Art of the Cheese Plate is an incredibly fun, imaginative, taste bud-tingling, and unpretentious tour of the universe of cheese and its untold flavors.
--Anne Saxelby, founder of Saxelby Cheesemongers
Tia's passion inspires you to take risks and discover the pleasures of enjoying delicious cheeses and artful pairings. The pages of this book transport readers to a table where new experiences are always deliciously abundant.
--Jean-Georges Vongerichten, chef and restaurateur
Tia Keenan is an undeniable force for good and right so it's only natural that I'd eat anything she told me to. If it happens to be cheese--smart, beautiful, and delicious cheese, even better! This unique and empowering book will make you really hungry and inspire you to play, explore, and most of all #CheeseYourOwnAdventure.
--Richard Betts, master sommelier and author, The Essential Scratch & Sniff Guide to Becoming a Wine Expert
Tia Keenan has written the 'Sergeant Pepper' of cheese-plate books. The Art of the Cheese Plate raises the bar to a brave new level and will inspire everyone to new heights. Get it now and amaze yourself and your friends with the art it teaches you.
--Kurt Beecher Dammeier, chef and founder of Beecher's Handmade Cheese
Wow! Tia's imaginative insight and exceptional ideas take eating cheese to entirely new heights of savory and sweet social engagement. Each page makes new matches in cheese heaven with amazing, perfectly curated, artisan cheese. The glamorous, the subtle, the sexy, smoky, surprising--all come together in one beautifully photographed, easy to read book. Its pages offer a lifetime of impressive entertaining options that will tempt your guests and take your own culinary experience to new levels. As Tia says, 'If this is wrong, let's never be right.'
--Ari Weinzewig, co-founder of Zingerman's Community of Businesses
When Forge first opened, I remember meeting Tia and thinking that I had never met anyone so passionate about cheese--and that passion shows in the pages of this gorgeous fromage bible. The pairings and the way she breaks down the cheeses from around the world will make it easy for anyone from beginners to experts.
--Marc Forgione, executive chef, Restaurant Marc Forgione
Tia's creative use of both sweet and savory pairings, articulate recipes, and precise advice on how to pick great cheeses make for scintillating reading. The magnificent photography is simply wonderful eye candy. The Art of the Cheese Plate is truly one of a kind, a spectacular new tome on my favorite food: Cheese.
--Jonathan Waxman, chef, Barbuto, Adele's, and Waxman's
Finally, Tia Keenan gives us the book on how to put together sensuous, delicious, and refreshingly modern cheese plates--all with a good dose of humor and, blessedly, easy-to-follow recipes. Cheese should be, and can be, an everyday food, not just a special-occasion one. The Art of the Cheese Plate is everyone's roadmap for serving and eating cheese with inspired style.
--Liz Thorpe, cheese expert and author, The Book of Cheese
There aren't many people who know more about cheese than Tia Keenan, which is precisely why it's so impressive that she's managed to turn that knowledge into a book that's as accessible as it is whip-smart. At its core, this is a book about flavor and its building blocks. And for that alone it's an essential read for any home cook, drinker, or civilian with a passing interest in what tastes good and why.
--Talia Baiocchi, editor-in-chief of PUNCH, and author, Spritz
I collect cheese books and this is one of the best. Tia Keenan has created a treasure-chest toolbox for food lovers eager to explore the world of cheese. Her cheese knowledge is top-notch and her accompaniments are best in class, making The Art of the Cheese Plate a beautiful, intuitive guide to elevating your cheese experience.
--Adam Moskowitz, founder of The Cheesemonger Invitational
The Art of the Cheese Plate is a remarkable achievement, as practical as it is beautiful. Experienced cheese lovers will find inspiration in Tia's novel pairings and bold accompaniments, while novices will benefit from expert advice on sourcing and serving. This exciting book will change the way you think about cheese.
--Marcus Glocker, chef, Bâtard Tribeca
Cheese lovers with a passion for flavor, cooking, and entertaining have found their ultimate resource. Keenan is a captivating writer with an innate ability to bring together fantasy and practicality. Follow one of her recipes and you'll soon be entertaining without realizing how much fun you're having--and how deliciously simple it is.
--Thalassa Skinner, co-founder of Culture: The Word on Cheese
There's a bit of magic in a well-made cheese pairing. But you don't have to be a food styling connoisseur to create the various colors and textures that make an arrangement so stunning the cheese then becomes bona fide art. With a little help from expert Tia Keenan--via her new book, The Art of the Cheese Plate--even the most Pinterest-fearing host can create an impressive scene, at least when it comes to cheese and accompaniments. --cheeserank.com
If the thought of arranging a perfectly composed cheese plate intimidates you, look no further than Tia Keenan's new book, The Art of the Cheese Plate. The fromage mastermind behind the cheese program at the popular The Modern restaurant in New York has published a practical guide to creating your own foolproof, delicious, and beautiful pairings.
--In Style Magazine
Keenan knows her way around a cheese plate. The chef-fromager designed the cheese program for Danny Meyer's the Modern and has created pairings for Murray's Cheese, both in New York City. She offers up no-fail-but-unexpected pairings and easy recipes for elegant cheese plates and seamless hosting.
--Holiday Gift Guide, Publishers Weekly
What is most striking, however, is how simple it can all be -- especially with a little help from your local cheese monger.
--The Daily Meal
She shows you how to make 37 different cheese plates, each comprised of three cheeses, along with simple recipes for accompaniments that, with a little preparation, can really elevate your cocktail party or dinner.
But in this book, Tia Keenan engages with the cheese by offering recipes for elegant accompaniments that will spark your palate and ennoble even a supermarket slab of cheddar.
Tia went on to open Murrays Cheese Bar, and has been a kick ass cheese consultant, expert, stylist, and innovator in the years since..
--New York Natives
A book to teach you about the art of the cheese plate.
--Holiday Gift Guide for Cheese Lovers, Buzzfeed.com
Chef/fromager/cheese expert Tia Keenan presents a veritable smorgasbord of intriguing and out-of-the-box pairings.
--Oregon Wine Press
Tia Keenan calls The Art Of The Cheese Plate a doing book, as opposed to a cheese encyclopedia. She shows how to make 37 different cheese plates, each comprised of three cheeses, along with simple recipes for accompaniments that, with a little preparation, can elevate your next dinner party. No matter where you live, you can replicate the recipes in this book, says Keenan.
About the Author
Tia Keenan is a New York-based chef-fromager and writer. She created the cheese program for Danny Meyer's The Modern and pairings for Murray's Cheese. Her work has been featured in Food & Wine, The New Yorker, and on The Food Network.