Jeremy Iggers has an impressive career background. Considering his work which focus on journalism and philosophy, it surprised me to come across his book solely on cheesecakes. Iggers has written about restaurants, food and ethics as well as a number of other books : including Good News, Bad News: Journalism Ethics and the Public Interest, The Garden of Eating: Food, Sex and the Hunger for Meaning. More information on Iggers can be found here and here. Dana Bovbjerg co-authored this book.
My first thought upon reading this book was that the write must be a renowned pastry chef. Well, obviously, you don't have to be one to be able to create such luscious dessert in creative and elegant ways.
You will find the chapters well-organized and clearly simple. Instead of having to include a section for cheesecake crust for each recipe, there is one section specifically on the crusts. You'll find 6 categories of cheesecakes - Cream cheesecakes, Specialty cheesecakes, No-bake cheesecakes, Cheese pies, Cottage-cheesecakes and Cheesecakes around the world. A short and useful description of each cheesecake is given prior to each recipe. For RM84.90, you'll get every penny's worth.
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