Junior's Dessert Cookbook
75 Recipes for Cheescakes, Pies, Cookies, Cakes, and More
by Alan Rosen & Beth Allen
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Pub. Ed. $24.95
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Junior's Dessert Cookbook
It doesn't come much more iconic than Junior’s Cheesecake, unless it’s Junior’s Black-and-White Cookies, Marble Loaf or Mud Pie. Alan Rosen, the current owner of Junior's and grandson of its founder Harry Rosen, has crafted his classic recipes for home kitchens so you too can revel in the Brooklyn institution’s legendary 1950s-style pies, cookies, cupcakes, ice cream sundaes and so much more. Reach for Rosen and co-author Beth Allen’s Junior’s Dessert Cookbook (the follow-up to their Junior’s Cheesecake Cookbook) for 75 never-before-seen kitchen-tested recipes for home bakers and special tips for making them “The Junior’s Way.” And if you're counting calories, don't miss the chapter on slimmed-down sweets. Color photos.
Hardcover : 176 pages
Publisher: Taunton Press Inc. ( October 18, 2011 )
Item #: 13-415098
ISBN: 9781600853920
Product Dimensions: 8.0 x 9.0 inches
Product Weight: 27.0 ounces (View shipping rates and policies)
Ok but not the best dessert cookbook... 
January 11, 2012
Had the original Juniors cookbook years ago and never used it so I thought I would see what this one had to offer since I'm on a baking cheesecake roll right now. Not real impressed with what cheesecakes are in the book. I only see about 5 recipes in the front (using regular sugar) and a few in the sugar-free section. It has a lot of other dessert recipes including milk shakes,freezes,cookies,cakes,muffins,etc. I have other cheesecake cookbooks that have much more to offer in the cheesecake dept. Was a Christmas present so keeping it but probably won't use very much except for the Original Juniors Cheesecake recipe which really isn't any different then some other recipes I have. Not a ton of pictures either just a few here and there which is disappointing. You might like it better then me!!
Reviewer: Bakerbee
Nice, but not for me.......
October 26, 2011
Juniors has some really nice recipes and of course they're all from their NY bakery. However, other than how to make their cheesecakes, it's mostly about how to put together a sundae, malt, cookie, cake or cupcake just like they do. The ingredients are natually very rich, taste-wise and calorie-wise. I'd actually recommend this book more for the section on Sugar Free sweets. It's extensive and attractive for those watching their weight or for diabetics. The sweetener of choice seems to be Xylitol. They do give some very good tips on how to achieve the best frostings and whipping creams, however, I will be returning my copy because I know I just won't be using it since the ingredients used can be quite expensive. Don't let my opinion sway you from trying this book. It may be right down your alley!
Reviewer: Smqmc
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