2024 the best cheese cake recipe review
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(as of Dec 17, 2024 22:20:16 UTC - Details)
An updated and expanded edition of The Eli’s Cheesecake Cookbook, released in celebration of the 40th anniversary of Eli’s Cheesecake.
The story of Eli’s Cheesecake began more than forty years ago. It rose to prominence originally as the featured dessert at one of Chicago’s most popular restaurants: Eli’s The Place for Steak, a classic steakhouse, pillar of the city’s culinary community, and noted celebrity watering hole. This book details the storied history of one of the nation’s most famous desserts, all the way from Eli Schulman’s first cheesecake to President Obama’s 50th birthday cake to the creation of four towering, 2,000 lb. cheesecakes served at inaugural festivities in Washington, DC.
The second edition of the Eli's Cheesecake Cookbook has been fully expanded and updated in honor of the 40th anniversary of Eli's Cheesecake. In addition to the classics featured in the first edition, the new edition features even more cheesecake recipes, including Basque, Cherry Vanilla, Hawaiian, Carrot Cake Cheesecake, and Holiday Cheesecake Dippers―one of Oprah's Favorite Things. You'll also find many more signature dishes from Eli’s The Place for Steak, including Chicken Vesuvio, Pepper Steak, Corned Beef Hash, Potato Pancakes, and French Onion Soup, and an all-new chapter showcasing Eli's bakers from around the world sharing their favorite family recipes.
Because of his unique baking process, Eli Schulman is often credited with putting “Chicago-style” cheesecake, richer and creamier than its New York counterpart, on the map. This collection will allow home cooks to make the same cheesecakes that helped celebrate five Chicago Mayoral inaugurations, Abraham Lincoln’s bicentennial, the City of Chicago’s 150th birthday, Illinois' Bicentennial, Hamilton the Musical, the NBA All Star Game, the White Sox World Series, and more.
As Eli Schulman might say, it’s a helluva book.
From the Publisher
Publisher : Agate Surrey; Anniversary,Updated edition (November 9, 2021)
Language : English
Hardcover : 336 pages
ISBN-10 : 157284308X
ISBN-13 : 978-1572843080
Item Weight : 2.95 pounds
Dimensions : 8.25 x 1.25 x 10.25 inches
Reviewer: Elizabeth Olson
Rating: 5.0 out of 5 stars
Title: Delicious recipes!
Review: I got this book as a gift for my daughter, who is a great cook. ... The recipes she's made already, have been fabulous! And the additional info sprinkled amidst the recipes, is a really nice, interesting touch.
Reviewer: C. Jack
Rating: 5.0 out of 5 stars
Title: this book is hard to put down and so much more than just cheesecake...
Review: I had just placed a couple specialty orders of Eli's cheesecakes when I came heard about this cookbook. It was a no brainer to come over to Amazon to see if it was in stock. Since the cakes won't arrive until tomorrow, I had this to feast on today. What a wonderful cookbook, full of memorabilia and all sorts of Eli secrets. I love the section featuring their employees and some of their recipes, which include Trileche Cake, Chateaubriand, and even Corned Beef Hash. Just learning how Eli permutes their cakes will be an eyeopener and beg you to follow the formula to creating your own special something. The Sabayon permutations had me wanting to try something tonight. Alas, my fridge is full...but not for long. Thanks for a wonderful cookbook, one I surely will never lend.
Reviewer: Kenneth W Waters
Rating: 5.0 out of 5 stars
Title: Amazing recipes for 1000s of variations of cheesecake, plus steak, salad dressing and yum recipes!
Review: The secret details of making the perfect chicago-style (Eli's) cheesecake, plus dozens of variations of fillings, crusts and toppings make it possible to make thousands of different variations of cheesecake. The Eli's salad dressing is amazing and the shrimp and fish dishes are amazing!
Reviewer: SandrasKitchenNook
Rating: 4.0 out of 5 stars
Title: The quintessential cheesecake bible!
Review: All you need to know about cheesecakes! This book is full of amazing recipes and great techniques for creating perfect cheesecakes. There is a dazzling array of flavors from classic to Honey Ricotta Illinois Prairie Cheesecake with Candied Blood Oranges or White Chocolate Cheesecake with Raspberries and Nutella and even Cheesecake Dippersâwhole slices of cheesecake frozen and dipped in chocolate. There are even recipes from the old Eliâs the Place for Steak restaurant.I love that there are multiple recipes for crusts, batters and finishing touches, but itâs a bit awkward having to flip through the book for the various stages of the cheesecake. I would much prefer having everything together.If youâve ever visitedâor wanted to visitâEliâs, there is a great section on the history of the restaurants as well as the owner.This is a great place to find just about any cheesecake youâd like to try. Other than the various elements of each cheesecake being scattered through the book, I thoroughly enjoyed this book. It is the quintessential cheesecake bible and I highly recommend it.I received a copy of this book from Agate Publishing for my honest review. All thoughts and opinions are my own.
Reviewer: StevenB
Rating: 5.0 out of 5 stars
Title: Great background stories about the founder and Chicago
Review: Great background stories about the founder and Chicago. The recipes and illustrations are terrific! Eli's "trade secrets" alone are worth the price of admission.
Reviewer: Rating-U
Rating: 5.0 out of 5 stars
Title: Very nice book !!!
Review: Very nice book. It includes lots of different cheesecake & other types of culinary recipes. It also has has many references to the history of Eli's.
Reviewer: Cookbook Lady
Rating: 3.0 out of 5 stars
Title: Unusual layout for cookbook and scanty proofreading
Review: I feel compelled to write this review after reading the Kindle cookbook and reading other reviews. First, the savory recipes, Shrimp de Jonghe and House Salad Dressing, were not proofread. The shrimp recipe leaves the shells on the shrimp for a baked dish - the salad dressing directions forget to add the onion listed in the ingredients. The "unusual layout" is that all the fillings are listed under Batters, then a chapter on Crust recipes, then toppings, but the complete directions for baking are in a separate chapter called Putting It All Together. A previous reviewer noted there were no crusts nor baking times. I get it - the crusts and baking times are in different chapters from the fillings.
Reviewer: R L Gans
Rating: 5.0 out of 5 stars
Title: Great Recipes and instructions
Review: I'm a chef not a baker yet I thoroughly enjoyed and understood these recipes. Well written with great tips to ensure your success. Highly recommended.
Reviewer: Amazon Customer
Rating: 5.0 out of 5 stars
Title:
Review: I thought it was great and will make it again
Reviewer: Kate Keller
Rating: 2.0 out of 5 stars
Title:
Review: Disappointing because there are no baking temperatures, nor timings, nor directions, for baking the âbaked cheesecakeâ recipes. The recipes end, right after the cheesecake fillingsâ mixing directions! It appears that there are no recipes supplied for crusts, either. Bizarre. All cheesecakes have crusts... Very incomplete and oddly structured, it (the Kindle edition) includes a lot of extraneous information along with non-cheesecake recipes! Come on, this is marketed as a âcheesecake recipeâ bookâcan I simply get âcompleteâ cheesecake recipes?I can say, from experience, that the âcheesecake fillingâ recipes look very good. I have baked many cheesecakes over the years, so I have some experience with this.As vexing as it is, in order to create a complete recipe, Iâll have to do a âFrankensteinâ and cobble together external cheesecake recipes, with the cheesecake filling recipes in this book, to use them. i.e. Iâll have to use a crust recipe from another recipe book, or buy a readymade crust; and, Iâll have to âguesstimateâ cooking temperatures and times. Itâs ridiculous that the bookâs editor didnât pick-up on these major omissions.