Author(s): Chester Hastings
The Cheesemonger's Seasons is a collection of 90 recipes organised by season spring, summer, autumn and winter for cooking cheese-centric dishes that co-star peak-season fruits and vegetables. Recipes range from appetizers to desserts, from simple salads to homemade pastas, many are vegetarian (or can be made so), and all are written in Chester Hastings friendly, casual style. The Cheesemonger's Seasons is a follow-up to The Cheesemonger's Kitchen. Its format is identical and its design complementary, creating an unofficial two-volume series. The ninety recipes range from super-simple to moderately advanced and produce elegant results that put equal emphasis on the cheese and best-quality produce.
Chester Hastings has been the chef and cheesemonger at the family-owned and -operated Joan's on Third in Los Angeles for over twelve years. He was instrumental in the creation of the Food Emporium's cheese counter that is renowned for its well-curated selection of more than 100 varieties of domestic and imported cheeses. A native of the farmlands of Central California, Chester trained under award-winning chef Carlo Middione and spent several years cooking and learning about food traditions in Italy, France, and Britain