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A new book that's cheesy in the best possible way

September 30, 2011 |  6:30 am

Cheesemonger As any cheeselover knows, without a doubt, the absolute best way to eat a great piece of cheese is by itself. But as any cheeselover also knows, you are inevitably going to end up with bits and scraps and leftovers that eventually you are going to want to do something with.

That's where Chester Hastings comes in. The head cheese guy at the mid-city deli Joan's on Third, his new book is called "The Cheesemonger's Kitchen" and it's not only gorgeous to look at, it's packed with great recipes.

There's a great mix of dishes, though the Italian influence is prevelant. I can't wait to try the crackling thin focaccia di Recco, that comes from Liguria and is spread with soft ripe cheese. Or the fresh ricotta torta with wild spring onions. And what about the savory lemon, ricotta and pecorino fritters?

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--Russ Parsons

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