Preface

When we began thinking about a Cheese Board cookbook, we knew that it would have to contain not only recipes, but also the multiplicity of voices that have been apart of the Cheese Board these past thirty years. A small group set out to interview past and present members about their experiences, and this resulted in an invaluable anecdotal archive of Cheese Board history. Since 1967, each decade has had its benchmarks: the moving of the store, the starting of the pizzeria, the spawning of new collectives. And with the passing of time, new voices joined the group, adding their creativity and helping the Cheese Board to grow.The history of the Cheese Board is one of creativity, investigation, trial, and change. Someone gets an idea and throws it out there. Then we pool our knowledge; the idea grows and changes, profiting from the group's participation and experience. The experience of writing this book has mirrored this process. At first, it was an idea, then a small group of people gathered in support of this idea, the Cheese Board membership endorsed the project, and here we are. We have grown closer, eaten great food, and had a terrific time. And if we've learned anything from being Cheese Board collective members, it is that process and product can work together to create something new and worthwhile.There are many excellent books that explain the science of bread baking. Our book does not go into those details; instead, we offer our years of baking experience. Please follow these recipes as we would: No instruction is carved in stone and no technique is a rule. You are the ultimate judge of what tastes good to you. Our philosophy is that preparing food should be joyous and fun.