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The Eli's Cheesecake Cookbook: Remarkable Recipes from a Chicago Legend
Ebook Download The Eli's Cheesecake Cookbook: Remarkable Recipes from a Chicago Legend
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Review
"The best cheesecake for purists." —Bon Appétit"Intensely flavored, it is creamy without being too heavy. . . a local product making a national reputation because it is one of the best." —The New York Times"A Chicago legend and deservingly so." —the Chicago Tribune"Slice of Heaven. . . this cheesecake is perfection on a plate." —Oprah Winfrey"Eli's Cheesecake, long celebrated in Chicago and now nationwide." —Parade magazine"A Chicago institution and a world wide ambassador of the City's culinary scene." —City of Chicago Mayors Office"Guaranteed to satisfy the most ardent chocolate fan." —Cooks Magazine"King of Cheesecake." —Chicago Sun-Times"It’s the best. . . it's like deep dish pizza except sweet." —Roe Conn, 89 WLS Radio, ABC7's Windy City Live"Chicago's #1 Cheesecake." —NewCity
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About the Author
Maureen Schulman is an award-winning publicist and a photographer who has been a part of the Eli’s cheesecake story since the beginning, when along with her father-in-law, Eli Schulman, and husband, Marc Schulman, she helped launch Eli's cheesecake at the first Taste of Chicago in 1980. She is director of public relations of The Eli's Cheesecake Company, serves as president of the board of The Happiness Club, sits on the board of the Magnificent Mile Foundation, and is a presidential appointee to the board of the United States Holocaust Memorial Museum in Washington, D.C. She lives in Chicago with her family.Jolene Worthington, executive vice president of The Eli’s Cheesecake Company, has lectured on creating premium cheesecake at the American Institute of Baking and on the history of cheesecake before the Culinary Historians of Chicago, and trains young artisan bakers through the Eli’s Cheesecake Bakery. Before joining Eli’s in 1984, she wrote the “Cooks Tools” column for the Chicago Tribune, served as culinary consultant for the Time-Life cookbook series “Good Cooks,” and wrote for Cuisine magazine. She is a member of the board of Slow Foods Chicago, has served on the governing board for the Cooking and Hospitality Institute of Chicago, and is a board member and mentor for the Chicago High School for Agricultural Sciences. She lives in Chicago, IL.Tara Lane is an award-winning pastry chef and a culinary innovation consultant. She apprenticed at New York’s François Payard before garnering national acclaim as the executive pastry chef at the restaurants Blackbird and Avec in Chicago. She earned a bachelor’s degree in fine art from the School of the Art Institute of Chicago and a master’s degree in design methods from the Illinois Institute of Technology, and trained at Le Cordon Bleu College of Culinary Arts in Portland. She also worked as a food preservationist at the Jane Addams Hull-House Museum, where she focused on food advocacy and policy issues. She lives outside of Austin, TX.Diana Moles is vice president of research and development at Eli’s Cheesecake Company, where she oversees Eli’s chefs and bakers in developing new products. Her received her professional training at the American Institute of Baking and the Culinary Institute of America. She also teaches pastry classes in the greater Chicago area. She lives in Chicago, IL.Peter McCullough is CEO of McCulloughPhoto, a photography firm specializing in architecture, commercial design, and concept photography. Originally from Belfast, Northern Ireland, he began his career as chef at the award-winning McMasters, and was executive sous chef at the Kensington Hilton in London and the Chicago Hilton and Towers. He lives in Chicago, IL.Born and raised and still living in Chicago, Rick Kogan has worked for the Chicago Daily News, Chicago Sun-Times, and the Chicago Tribune, where he is currently a senior writer and columnist. Named Chicago's Best Reporter in 1999 and inducted into the Chicago Journalism Hall of Fame in 2003, he is the creator and host of WGN radio's "Sunday Papers with Rick Kogan" and the author of a dozen books.
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Product details
Hardcover: 208 pages
Publisher: Agate Midway (December 1, 2015)
Language: English
ISBN-10: 1572841826
ISBN-13: 978-1572841826
Product Dimensions:
8.2 x 0.8 x 10 inches
Shipping Weight: 2.2 pounds (View shipping rates and policies)
Average Customer Review:
4.6 out of 5 stars
30 customer reviews
Amazon Best Sellers Rank:
#503,711 in Books (See Top 100 in Books)
The liver recipe was a big and very delightful surprise. I did not expect that but their it was and the sprimp recipe also made my mouth water. Ok that said the rest of the book nothing but cheesecake. I was just overwhelmed with every kind of cheesecake you can think of. I will be spending some quality time in the kitchen at night because first thing in the morning I will want a slice of my homemade cheesecake. The book was in excellent condition it was brand new I love the books I get from Amazon I have not been disappointed yet with the quality that you get with Amazon I'm totally addicted with this company Amazon thank you thank you thank you and Eli thank you too.
OMG what a fantastic cook book. I made the original cheesecake and got rave reviews. There are more on my list to make. If you love cheesecake this is the book for you. Highly recommended!
Followed the recipe came out perfect every time! Best cheesecake of all time.
Fun and fond memories of a great restaurant I frequented in all my years of working the Chicago market.
Really great history! Lots and lots of recipes. I made the cheesecake and I will definitely make it again. Lots of cooking tips as well.
Amazing recipes yum!
Lots of good recipes.
Gift for a friend nicknamed Johnny Cheesecake and he's from Chicago, how could I go wrong,name AND address
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