About this title: Junior's Restaurant, which bakes quite possibly the best cheesecakes in the universe, is a legend in its own right and has been wooing New Yorkers since it first opened its doors in 1950. And now, finally, they are willing to offer up their recipes for Junior's New York-style cheesecakes (all cream cheese, no sour cream, thank you, on a sponge ...
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Binding: Hardcover
Publisher: Taunton
Date Published: 2007
ISBN-13:9781561588800ISBN:1561588806
Description: New. Items ship once payments have cleared. Media mail 5-8 days Priority 2-3 days and international orders may be subject to customs clearance procedures which can cause delays. Seasonal delays can occur in postal system. All items ship within 24 hours of receiving payment. read more
Binding: Hardback
Publisher: TAUNTON PRESS INC Country = UNITED STATES
Date Published: 2007
ISBN-13:9781561588800ISBN:1561588806
Description: BRAND NEW HARDBACK. 176 pages. Junior's restaurant, which bakes cheesecakes, has been wooing new yorkers since it first opened its doors in 1950. this work offers up their recipes ranging from the cheesecake that started it all, to flavour twists like banana fudge, rocky road and pumpkin mousse, to little cheesecakes meant just for one (little fellas), and more. 44 colour photos (Hardback) read more
Description: Good. Only lightly used. Book has minimal wear to cover and binding. A few pages may have small creases and minimal underlining. Book selection as BIG as Texas. read more
Binding: Hardcover
Publisher: Taunton Press
Date Published: 10/1/2007
ISBN-13:9781561588800ISBN:1561588806
Description: New. New! 30 day satisfaction guarantee with no questions asked: 100% refund including shipping costs! All our books are stored in a smoke-free environment. Many shipping methods available. Standard shipping method is media mail. International orders are very welcome here! Please consider Blue Island Books. Thank you! read more
"I have a few problems with this book. First, it uses American measures (cups) whereas I am in the UK so use weights. It really isn't easy to get the hang of a completely different system - volume versus weight. Second, it uses American ingredients - e.g. heavy cream, corn syrup. And lastly, I do get the feeling that some of the recipes are rather over-complicated with ingredients - artificial ones at that. Pictures are nice though."
"I haven't tried anything from this book yet but after reading it I have found that it has what i was looking for. Techniques. Cheesecakes aren't the easiest things to get right but this book explains a whole new way of doing them, for me that is. I am so looking forward to trying whether they come out good or not."
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