The Cheese Board: Collective Works: Bread, Pastry, Cheese, Pizza by Alice Waters and Cheese Board Collective

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Notes about this book

  • linzertorte on September 23, 2011

    Best scones recipe and best challah recipe.

  • slowfoodie on September 20, 2010

    Best English muffin recipe. All their recipes really work and are exactly the same as something purchased from their store. Their scones are really fantastic and are real scones, not muffins passed off as scones.

Notes about Recipes in this book

  • Pumpkin scones

    • HazukaPie on January 17, 2019

      Cook up your October pumpkins in the oven until soft - mash then allocate into one cup portions for the freezer to make anytime.

  • Corn cherry scones

    • metacritic on April 13, 2021

      Fantastic recipe that perfectly recreates the flavors of Arizmendi. We also made a batch without the cherries for our child, which were still terrific.

    • MsMonsoon on October 08, 2020

      These are just like the ones at the Cheese Board in Berkeley, if memory serves. So easy, especially in a stand mixer. I use the sweetened tart cherries from Trader Joe’s.

    • sosadetz on June 22, 2020

      This was one of the first recipes that I made from this cookbook. I subbed regular dried cherries for the sour ones called for, and they were still pretty much perfect. My one suggestion is to make sure you mound up the batter when cooking, because you don't want the scones to spread out too much and to become cookie-like.

  • Pecan pear muffins

    • metacritic on November 30, 2020

      I had a huge number of pears that needed to be cooked and so took out this recipe. Along the way, I realized that I didn't have light brown sugar - only dark - and so made that substitution. At the end of a pretty simple recipe, it was time to add the pear. Only then did I realize the recipe called for dried pears, not fresh. Oh well, too late at this point, so I added about a cup or a cup and a half of pear, barely making a dent in the numbers I hoped to use. The result was moist, tasted of pear, yet was light. I'll certainly make again with dried or fresh pears.

  • Plain and simple bread

    • hashi on April 01, 2020

      Solid wheat bread with a nice crust and great flavor. It’s going to work great for PB&J!!

  • Irish soda scones

    • MsMonsoon on May 06, 2021

      A scone inspired by Irish soda bread. These are not sweet at all, so they are a good vehicle for jam or marmalade. Like all the Cheese Board scone recipes I've tried, these turned out! They look nice, rose well, and seem to have the flaky layers of a biscuit thanks to the folding technique. Lots of butter here -- 2.5 sticks.

  • Lemon blueberry scones

    • MsMonsoon on September 12, 2020

      I agree totally with anya_sf. These turned out just like the scones at The Cheese Board -- large, heavy in hand, but fluffy and light tasting. And I think next time I'll do as she did, increasing the lemon zest and the blueberries. I have had trouble with scones in the past but these turned out great. Easy recipe, too, especially if you use the stand mixer.

    • anya_sf on May 18, 2019

      I doubled the lemon zest, used fresh blueberries (probably 1.5x the amount called for), and needed to add a couple of extra tablespoons of buttermilk for the dough to come together. I flattened the mounds slightly before baking, but probably shouldn't have, as they spread a lot. The scones were massive in size, but the texture was nice and light. The flavor was pleasantly sweet and the fruit flavors came through. They turned out just like the scones from Arizmendi Bakery (same as the Cheese Board).

  • Brioches

    • anya_sf on June 03, 2020

      Note that these are actually cinnamon-scented sweet rolls, not real brioches; at the bakery they are called brioche knots. I made the dough on day 1, refrigerated overnight, rolled and shaped on day 2, refrigerated overnight, proofed and baked the 3rd morning. Made in a stand mixer, the dough needed an extra 1/2 cup of flour to come together. These are one of my favorite things at Arizmendi and this recipe came pretty close to the bakery version. The bakery ones are maybe 50% larger. I was very pleased to be able to make them at home.

  • Corn oat molasses bread

    • hilarie on May 03, 2020

      This one was meh. Kinda weird spongy texture and a touch too heavy on the molasses flavor. Baking time was way off, so keep a close eye on it.

  • Corn zucchini pizza with lime and cilantro

    • sosadetz on June 22, 2020

      Exactly like the pizza from the restaurant itself. Excellent. One suggestion I'd have it to ensure you slice the vegetables very thinly, otherwise your pizza might become overheavy, soggy, and the center of it might fall out while baking.

  • Sourdough starter

    • sosadetz on June 22, 2020

      I've had my starter going for the last three months. It's summertime, and as the weather's warmed up, the yeast has become way more active. At some point, I plan to try feeding it with whole wheat flour, just to see if that makes any sort of difference.

  • City bread

    • sosadetz on June 22, 2020

      The first time I baked this, I found that it came out a little dark from my oven, and the bottoms of the loaves were a little burned. Next time, I'm going to decrease the amount that I spritz the loaves before baking, as I think that might have contributed to their over-crunchy crusts. Also might turn down my oven 30 or 40 degrees, to 420, or so. Still, excellent. Topped one loaf with sesame and poppy seeds, and left the other one plain. I do think the loaves might benefit from a slightly longer rise, or from rising outside of the fridge. Lots of variables to fiddle with, here. Another note - I think this is the recipe used at the bakery to make their baguette pieces each morning - will try shaping them in this way, as well. Probably will just involve shaping into a baguette, then slicing it into chunks.

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Reviews about this book

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Reviews about Recipes in this Book

  • Corn cherry scones

    • Tea & Cookies

      This is almost not a scone at all. There’s a moist, bright yellow crumb that is crunchy with cormeal. It is slightly sweet and studded with dried cherries, their flavor deep and wine-like.

      Full review
  • ISBN 10 1580084192
  • ISBN 13 9781580084192
  • Linked ISBNs
  • Published Apr 01 2003
  • Format Paperback
  • Page Count 240
  • Language English
  • Countries United States
  • Publisher Ten Speed Press
  • Imprint Ten Speed Press

Publishers Text

When a tiny cheese shop opened for business on a quaint Berkeley street in 1967, there was little hint of what the shop - and the neighborhood - would grow into over the next 30 years. The Cheese Board became a collective a few years later, and Chez Panisse opened across the street, giving birth to one of the country's most vibrant food neighborhoods, the epicenter of California's culinary revolution.


Known and loved by locals and travelers alike, the Cheese Board is equal parts bakery, cheese store, pizzeria, and gathering place - a patchwork of the local community, where a passion for good food runs deep. For the first time ever, The Cheese Board presents the classic recipes that have made the store one of the San Francisco Bay Area's most acclaimed gourmet destinations. Complete with a history of the shop and neighborhood, a cheese primer, and all the classic recipes - including the corn-cherry scones, cheese rolls, and zampanos, all of which have a cult following - The Cheese Board is as rich and varied as the institution that inspired it.



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