Tasia’s Table

Cooking with the Artisan Cheesemaker at Belle Chevre

Tasia Malakasis

Foreword by Natalie Chanin

Photographs by Stephanie Schamban

Title Details

Pages: 144

Illustrations: many color photos

Trim size: 10.000in x 9.500in



Pub Date: 09/01/2011

ISBN: 9-781-5883-8272-6

List Price: $29.95


NewSouth Books

Related Subjects

COOKING / General

Tasia’s Table

Cooking with the Artisan Cheesemaker at Belle Chevre

Tasia Malakasis

Foreword by Natalie Chanin

Photographs by Stephanie Schamban

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  • Description
  • Reviews
Tasia's Table is a collection of recipes and stories from the award-winning cheesemaker at Belle Chevre. Tasia's circuitous life and career journey led her to a small fromagerie in rural Alabama where she now shares her passion and philosophy on food with home cooks across the country. In this beautiful book, Tasia shares the recipes from her cultural influences—both Southern and Greek—that shape the setting of her table for friends and family daily. From goat cheese frittatas to goat cheese ice-cream to saganaki and buttermilk biscuits, she gives an inviting glimpse into diverse and rich culinary traditions that readers can embrace in their own kitchens.
Anyone who likes cooking and good food will love Tasia’s creative new twists on Southern and European classics. One taste of her 'Belle Chevre Lasagne,' 'Spicy Shrimp Cakes,' or any other recipe in this book and you’ll know: the fresh face behind one of the hottest names in cheese is a rising culinary star.

—Lindsay Bierman, editor in chief, Southern Living

‘Beautiful’ and ‘hungry’ are the words that come to mind when reading Tasia's Table. The words, the recipes, the ideas, and the images are all beautiful and make me supremely hungry to taste every delicious morsel this book offers.

—Virginia Willis, author of Bon Appetit, Y'all and Basic to Brilliant, Y'all

The newly minted big cheese!

—O, The Oprah Magazine

As Tasia continues to follow her passion, our palates continue to appreciate her worth.

—Cooking with Paula Deen

Just flipping through the pages of this gorgeous book is satisfying enough, but once you’re in the kitchen with Tasia and actually cooking, your satisfaction will be complete.

—Anne Cain, MyRecipes.com

The charming queen of goat cheese mixes recipes with anecdotes of life in the fromagerie for a read that’s as sweet and inviting as her ubiquitous cheeses.

—Stephanie Granada, Southern Living

About the Author/Editor

Tasia Malakasis (Author)
TASIA MALAKASIS is a former technology executive turned cheesemaker after a resolute and stubborn move to follow her passion for food. Tasia is the owner of one of the most highly acclaimed artisan creameries in the United States at Fromagerie Belle Chevre. Belle Chevre has close to 100 national awards and critical acclaim from the country’s most respected and authoritative fromage experts. Her passion for food and philosophy is that it should be fun and approachable, which is what drives her creativity in the kitchen and at the fromagerie every day.

Stephanie Schamban (Photographer)
Stephanie Schamban is a freelance food photographer who lives in Alabama with her husband and five children. She is published on her blogs Sale E Pepe (SaleEPepeblog.com) and Petit Four (PetitFourblog.com).