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The Book of Cheesecakes (Book of...)
by Steven Wheeler
Available from Amazon
$0.26
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Features
Paperback: 120 pages
Publisher: HP Trade September 13, 1989
Language: English
ISBN-10: 0895866684
ISBN-13: 978-0895866684
Product Dimensions:
11.1 x 5.5 x 0.3 inches
Shipping Weight: 9.4 ounces
From Publishers Weekly
Variety abounds in an enticing collection that explores a perennial dessert favorite. Some recipes, such as pumpkin, pineapple and marbled cheesecakes, may be familiar friends, but a number of items tend toward the unusual, including white chocolate-and-chestnut and mango-and-raspberry offerings. Wheeler uses liquor to expand his flavor repertoire in wine-and-grape, Campari, Pernod and rum-and-raisin versions. Maids of honor and a cardamom-and-lime cheesecake lend the book an English flavor, while recipes such as paskha baked in a flower pot and cherry-cheese strudel stretch the book's format. A limited selection of savory items includes smoked-trout terrine and cranberry-turkey bake complete with a stuffing-mix crust. Wheeler also taps cheeses other than cream cheese: apricot-and-almond and spiced honey cheesecakes use Neufchatel while red-currant cheesecake and golden-raisin curd cake include cottage cheese, and fig-and-walnut cheesecake relies on ricotta. Wheeler, a pastry chef, is the author of Natural Desserts. Illustrations not seen by PW.
Copyright 1988 Reed Business Information, Inc.
Reader Reviews
In its roughly 50 parts, all written by experienced cooks and cook book writers, HP Books' "The Book of ... Cooking" series takes you to the cuisines of various regions of the U.S. and around the world; all in easy to follow, well-explained recipes. This installment, the Book of Cheesecakes, starts with a brief introduction to the necessary equipment and utensils and the types of cheeses, pastries and borders used in the recipes, and then presents recipe suggestions for all major types of cheesecakes, from continental to savory cheesecakes. Special chapters are dedicated to low-fat cheesecakes (yes, there is such a thing!), medium-fat, curd, cream cheese, full-fat, no-bake, fruit, dried fruit, nut, wine, spirits, chocolate and spiced cheesecakes. Classics such as Black Forest Cheesecake, Blueberry Cheesecake, Easter Cheesecake, Lindy's Cheesecake, Manhattan Cheesecake, Old-Fashioned Cheesecake, Russian Easter Cheesecake and various strawberry cheesecakes appear next to unique creations such as Campari Cheesecake, Chocolate and Whiskey Cheesecake, Pina Colada Cheesecake, Riced-Top Cheesecake and White Chocolate and Chestnut Cheesecake. From amaretti, apple, apricot and almond cheesecakes to Wine and Grape Cheesecake, this collection of recipes, while not all-encompassing, is a great introduction to the endless possibilities of creating a delicious desert from cheese, pastries and a variety of toppings - and at a relative bargain price, to boot. Also recommended: This series's installments on chocolates and petits fours, crepes and omelets, ice creams and sorbets and on light desserts.
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