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In this issue, I speak with 3 of my pastry heroes, asking them to each take on one of four iconic cheesecakes: New York, Basque, Indian Chenna Poda and French (saving the fourth, French, for myself). The idea here is to collate and present their individual know-hows into a comprehensive guide to working with cheese to create a stellar cheesecake.

Also, I speak with a cheese expert to break down cheese itself, and also with a vegan chef to understand the workings of plant based dairy alternatives and how it all ties into a beautiful plant based cheesecake!

You can download a digital copy of the bulletin for free or support the bulletin by purchasing a print copy. To sweeten the pot, the first 125 print purchases will come hand-signed by all 6 contributing to the issue!

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