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Cheesecakes
Books: CookBooks: Cheesecake: Item 7
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Cheesecakesby Maxine Clark and Martin Brigdale
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Book Description
Delectable for dessert, excellent with espresso, tantalizing with tea--that's cheesecake. Making cheesecake bases--from crackers or cookies or shortcrust pasty dough--is child's play Maxines's way. Her oven-baked cheesecakes include the legendary New York Cheesecake, irresistible Marbled Chocolate Cheesecake with two kinds of chocolate, and Tiramisu Cheesecake. And quick and simple recipes show that you don't even have to bake cheesecake: just create an easy cookie or cracker base, add incredible fillings, and chill. The result is great goodies like Banana Caramel Cheesecake of Chocalte 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 sauce recipes to help you gild the lily.
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.
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