I have purchased four recipe books in my lifetime. Two are by Alton Brown, one is Ratios, and the last is 125 Best Cheesecakes. The last of these makes a barely passable doorstop let alone a cookbook. The metric measurements it lists aren’t by mass but by volume leading the reader to add 125ml of sugar or 200ml of eggs to a recipe. This is practically less than useless as it takes up the space where I could have written measurements by mass. Its recipe tips are a list of near tautologies like “to change the texture of the crust, adjust how long you crush the graham crackers”. This man is the Gauss of cheesecakesâ€¦ Internally, there are pictures of some of the cheesecakes but they are nowhere near the recipe to make that cake and the photos don’t even include a cross reference to a page.
My final criticism is in its “aspirational” bake times. I’ve yet to prepare something from this recipe book that didn’t require at least 20% more bake time. Today’s recipe was off by a factor of 2 and I was rather late to a surprised party because of it. I suppose it being a custard I could have left and come back to it but I leave no cake behind.