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The All-American Dessert Book Hardcover – October 3, 2005


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Product Details

  • Hardcover: 416 pages
  • Publisher: Rux Martin/Houghton Mifflin Harcourt; 1ST edition (October 3, 2005)
  • Language: English
  • ISBN-10: 0618240004
  • ISBN-13: 978-0618240005
  • Product Dimensions: 8.4 x 1.3 x 10.6 inches
  • Shipping Weight: 3.4 pounds
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (19 customer reviews)
  • Amazon Best Sellers Rank: #118,082 in Books (See Top 100 in Books)

Editorial Reviews

From Publishers Weekly

Apple pie may be America's signature dessert, but if this fine cookbook is any measure, there are a number of contenders that could reign equally supreme. Take Yellow Sour Cream–Butter Layer Cake, for example: a staple of wedding and birthday celebrations, it can be paired with nearly any icing and, in Baggett's version, is moist, aromatic and "very buttery." Baggett (The All-American Cookie Book) canvassed the country, visiting bakeries, restaurants, confectioneries and old-fashioned soda shops to come up with this collection of 150 recipes. Her book covers pies, tarts and cheesecakes; cakes and frostings; fruit desserts; puddings; cookies; ice creams; candies; and easy gifts and treats, such as Maple Sugar on Snow (a popular Vermont confection). There are, naturally, many regional favorites, such as Black Walnut Pound Cake, adapted from several versions from Missouri, where black walnuts grow in abundance. Many recipes include instructional asides (e.g., a lesson on forming the lattice top for a pie, used in both Deep-Dish Blueberry Pie and Deep-Dish Raspberry-Apricot Pie), and useful sidebars detailing the history of Concord grapes, Key limes, Martha Washington's cheeseless cheesecake and other fare. Most recipes also have a solid introduction explaining the recipe and any required techniques. Elegant and inspiring, this volume has something for every cook. Photos. (Oct.)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

Review

Elegant and inspiring, this volume has something for every cook.
Publishers Weekly

More About the Author

Nancy Baggett is an award-winning author of a number of cookbooks, most recently The 2 Day a Week Diet Cookbook (Kindle book) written with Ruth Glick. Nancy's work has received four International Association of Culinary Professionals and James Beard Foundation "best cookbook" nominations, three for baking books, one for a healthy cooking book. Among her best-selling titles are The All-American Cookie Book, Kneadlessly Simple, The International Cookie Cookbook, and The International Chocolate Cookbook, which was named the best dessert cookbook by the International Association of Culinary Professionals. Her recipes have appeared in Better Homes and Gardens, Eating Well, Food & Wine, Bon Appetit, The Washington Post, and many other national publications. She has guested on dozens of television and radio shows, including Good Morning America, Today and NPR.

Customer Reviews

4.7 out of 5 stars
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See all 19 customer reviews
Instructions are comprehensive and easy for me to follow.
Elizabeth Durante
I highly recommend this book to the average cook, the above average cook and everyone in between!
Mysacrifice
I've made several recipes from this book so far and they have been quite good.
spike1

Most Helpful Customer Reviews

33 of 34 people found the following review helpful By B. Marold HALL OF FAMETOP 100 REVIEWER on November 8, 2005
Format: Hardcover
`The All-American Dessert Book' by the accomplished baking writer, Nancy Baggett is the fifth `American' dessert book I have reviewed in the last two years, not even counting her own, earlier `All American Cookie Book'. This seems to be an incredibly rich topic, as I see practically no `All American' books on other branches of cookery, except for the great `James Beard's American Cookery'.

The other `American Desserts' books are by Wayne Harley Brachman, Judith Fertig, Karen Barker, and Laura Brody (emphasis on chocolate). The great thing about this subject is that these books are uniformly superior cookbooks, but I will give two big nods to Ms. Baggett over the other books.

First, Ms. Baggett's two `All American' baking books form a larger body of recipes than any of the other four alone. While Nancy's second book does have a chapter on cookies and bars, there is no overlap of recipes with her earlier book, so the two are highly complementary, although the newer book does have a few which border topics in the cookie book, such as a new ginger cookie recipe.

Second, Ms. Baggett makes a point of giving us very detailed recipe instructions. The observation that very few of us got training at our mother's knee anymore is becoming more and more common in cookbooks, so many cookbooks, like Ms. Baggett, are giving us more detailed instructions. While I am very fond of Wayne Harley Brachman's book, especially for his many recipes for basic pastry doughs, I thing I would go to Ms. Baggett for her recipe for certain standards, if the two cover the same preparation.

The first thing I always go to in a baking book is the author's recipe for pie pastry. It is amazing to see the variety of additives one can find in this seemingly simple preparation.
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27 of 27 people found the following review helpful By D. Fox on January 29, 2006
Format: Hardcover
Sure, the pictures are beautiful and the recipes sound delicious, but the true mark of a cookbook is how the final products taste.

Having made many of these recipes- some several times- I can vouch for the quality of the food. Chocolate chip cookies, blueberry buckle, apple pie. Simply put, everything I have made has been wonderful!

I wholeheartedly recommend this book for anyone who wants to delight a crowd. But you'd better double the recipe.
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17 of 17 people found the following review helpful By Catherine J. Young on September 30, 2005
Format: Hardcover
The recipes are varied and beautifully photographed. The instructions are clear and the writing is fun. So far I have made the caramels and the chocolate chip cookies. Next on my to-do list are the homemade marshmallows, the ice creams and the kettle corn. There are also lovely pies and cakes. This is a very thorough book and would make a great wedding or holiday gift.
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11 of 11 people found the following review helpful By Dennis Mitton on December 9, 2005
Format: Hardcover
Now this is the good stuff. I love Italian cooking and have yet to pass up anything French but, for me, it all comes down to dessert. This is a truly excellent dessert book. As well as the stock and standard dessert items we all love there is a multitude of specialty recipes from across the nation. Included are recipes for pies, cakes, tarts, and even puddings and custards. My favorite is Maple syrup on snow.

Since many of us aren't very versed with dessert cooking Baggett spends time with each recipe going over any special technique needed. I found that I learned quite a bit just trying new recipes. I also enjoyed the historical asides that highlight many of the recipes.

This is really an excellent cookbook that deserves to be on every shelf.
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Format: Hardcover Verified Purchase
I no longer need to beg my neighbor for her secret dessert recipe. Nancy Baggett has done the work for me in this delightful dessert book. Her recipes are researched, tested and perfected. The book is a treasure of marvelous and unique American desserts for everything from pies, tarts, and cheesecakes to trifles, cookies and candies. Instructions are comprehensive and easy for me to follow. A bonus: For the curious, each recipe is annotated with interesting or amusing background facts. Delicious!
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8 of 9 people found the following review helpful By Joyce Braga on October 20, 2005
Format: Hardcover
I've been reading the All American Dessert Book to my husband. He's fascinated by the history behind some recipes, both the ingredients, people and places. Some people read poetry to each other, some read cookbooks - it's fun.
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2 of 2 people found the following review helpful By Nico on July 14, 2009
Format: Hardcover Verified Purchase
I agree with all the other reviewers: this cookbook is thorough, comprehensive, even fascinating as it goes over and beyond a usual recipe book by providing a bit of history and cultural background, which is great.
However, I cannot understand authors and publishers who offer cookbooks without a picture for each recipe. This is how readers know what to expect: how it should look like in the end, whether they are likely to try preparing and enjoy it. This book has one picture for every 3 to 4 recipes, which is not enough for me. This is why I knocked off one star. And if you are going to be stingy about pictures because they are expensive, may I suggest cramming two or three products in each picture?
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2 of 2 people found the following review helpful By Pammie on January 19, 2012
Format: Hardcover
This is one of those rare cookbooks, which, even when trying a new recipe, one can trust that the result will be wonderful! So, go ahead and make what you will, even for company, even if you've never made it before, with confidence. I have done so several times, with only delicious results! My latest example is the "Heavenly Hash Faux Fudge", made for a group of people. The reviews were superlative, "This is the BEST fudge I have ever tasted!!" My only regret is that they didn't save a piece for me!! My other regret is that it's now hard to make new recipes, because everyone has a favorite. For example, I will be making -- again -- "Nana's Orange Chiffon Cake with Orange Glaze" for company on Saturday. One of my favorites, "Lattice-Topped Deep-Dish Raspberry-Apricot Pie" has been transported several times to summer events, and will be again, I'm sure. The recipes are not difficult; the pictures are lovely; and the results look like the pictures and taste even better! Wow!
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