Maxine_Clark - Cheesecakes

Cheesecakes

Delectable for dessert, excellent with espresso, tantalizing with tea-that's cheesecake. Easy to make and delicious to eat, Maxine Clark's cheesecake recipes will quickly become favorites at your table.
Making the bases is child's play Maxine's way. From bases made with crackers or chocolate to nut cookies or the world's most delicious Shortcrust Pastry Dough for baked cheesecakes.

Her Oven Baked Cheesecakes include the legendary New York Cheesecake and irresistible Marble Cheesecake with two kinds of chocolate. Quick and Easy Cheesecakes shows that you don't even have to bake cheesecake - just let them set in the refrigerator. Just add incredible fillings to an easy cookie or cracker base incredible and the result is great goodies like Banana Caramel Cheesecake or Chocolate Macaroon Truffle Cheesecake, all temptingly photographed by award-winning photographer Martin Brigdale.

Melting Chocolate Sauce and Sweet Strawberry Sauce are just a few of the Sauces that help you gild the lily.

Maxine Clark is an inspired cheesecake maker-can anyone resist the temptation? If you love cheesecake, this is the book for you!

Product Details

Language: English
ISBN-10: 1841724882
ISBN-13: 978-1841724881

Editorial Reviews

Review

If you think cheesecakes are those that come in cardboard boxes from the chiller cabinet you couldn't be more wrong. Maxine Clark sets out to put you all to rights with REAL cheesecakes, homemade and delicious and oh so very moreish.. Mixed with chocolate, coconut, fruit and marshmallows to name just a few, this is a treasure trove of innovative recipes. Superbly photographed by Martin Brigdale, the pictures seem ready to slide off the page and into the mouth.. Both oven-baked and refrigerator-set, biscuit-based creamy cheese concoctions were never more appealing. Treat yourself - or others if you're feeling generous - and indulge your tastebuds. But beware, if you are on a diet don't even dare open these pages - this is a very serious sugary feast of the American classic cheesecake. - Lucy Watson --This text refers to an out of print or unavailable edition of this title.

About the Author

Maxine Clark whose previous book,"'Tarts: Sweet and Savory"', enchanted everyone with a sweet tooth-- has done it again with "'Cheesecakes"'. Max is a leading food writer and a gifted teacher, having taught in well-known cooking schools such as Leith's in London, and Alastair Little's Tasting Places in Sicily and Tuscany. Her work appears regularly in magazines an newspapers such as BBC Good Food and Food and Travel. Her other books for Ryland Peters and Small include "'Salmon"'' "'Al Forno, Oven-Baked Dishes from Italy"'' and "'Bruschetta, Crostini, and other Italian Snacks"'.

Martin Brigdale has been a food photographer for twenty years. He has photographed more than thirty cookbooks and has won awards in Briatin, France, and USA, including three Glenfiddichs, a Julia Child, and a Perigueux. Although photography is his chosen profession, he is an enthusiastic amateur cook.