Acclaimed chef fromager and recipe developer Tia Keenan, in her first book, presents more than three dozen perfectly curated cheese plates with precise, ingenious pairings and more than 60 simple recipes for creative, easy-to-make condiments. No other book on cheese does the work for the reader, matching some of the world’s greatest cheeses with unexpected, seasonally inspired flavors and textures nor presents a composed cheese plate as a fun, modern, and accessible option for delicious entertaining. The first book to give novices and experts alike composed plates with precise pairings and easy, clever recipes for killer condiments, The Art of the Cheese Plate is the entertaining book every cheese lover needs.
|Dimensions||184 × 241 mm|
Tia Keenan is a New York City-based chef fromager, recipe developer, and writer whose pioneering cheese programs are recognized for mainstreaming artisan cheese and reinventing the cheese course. She began working with cheese in 2003 at the Michelin-starred Fleur de Sel, now closed. From there she opened and curated the cheese program for Danny Meyer's restaurant The Modern, at New York's Museum of Modern Art. With the goal of moving her work into a more casual setting, Keenan opened a small cheese and wine bar in Manhattan in 2006. It was there that her work combining an international selection of cheeses and unique house-made condiments was celebrated for shifting the paradigms of what a cheese plate could be. In 2009 she became a full-time food industry consultant, with a focus on growth strategy in the specialty food and restaurant marketplaces. As a consultant Keenan has worked with a broad range of brands, from Walt Disney to Murray's Cheese. While her work often leads her to places beyond the cheese world, her work in cheese continues to flourish and remains a touchstone in the industry. Keenan's work has been featured in various media outlets, including Food & Wine, The New Yorker, and The Food Network.