Delicious for dessert, excellent with espresso, tantalising with teas - that's cheesecake. Easy to make and perfect to eat, Maxine Clark's cheesecake recipes will quickly become firm favourites at your table.
Rezensionen / Stimmen
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
Sprache
Verlagsort
Illustrationen
Maße
Höhe: 198 mm
Breite: 199 mm
Gewicht
ISBN-13
978-1-84172-487-4 (9781841724874)
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Schweitzer Klassifikation
Maxine Clark has taught in well-known cooking schools such as Leith's in London, and now teaches at Alastair Little's Tasting Places in Sicily and Tuscany.
