The Book of Cheesecakes (Book of Series)

Rating:
Summary: Great introduction.
Review: 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.

Rating:
Summary: Great introduction.
Review: 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.