From Publishers Weekly
Fertig (Prairie Home Cooking) claims that she has taken American recipes (defined as American, or Americanized recipes developed by Americans and made with American ingredients) and improved upon them-just a smidge. Fertig's Carrot Cake is tricolor and calls for yellow squash, green zucchini and carrots. Her recipes for crumbles or fruit crisps always include a squeeze of lemon juice to accent the flavors. Divided into sections that focus, in order, on fruit preserves and desserts, cookies, cake, pie, custards and puddings, ice cream, candy and beverages, the book is unarguably comprehensive. What's more, it's a convenient resource to have on hand. The recipes are modified classics, and Fertig has included some surprising ones, including Green Tomato and Apple Mincemeat, and Sweet Potato Pone with Kentucky Bourbon Pouring Custard. But among the most successful are the tried-and-true cornerstones of American dessert cuisine: Wisconsin Cheddar-Custard Apple Pie and Classic Angel Food Cake with Minted Berries. For the cook whose shelves are rife with books on contemporary cuisine, this book-think of it as an enhanced Betty Crocker recipe cookbook-is well worth adding to the shelf.
Copyright 2003 Reed Business Information, Inc.
"Thsi book is jam-packed with American heritage recipes, each one more delicious-sounding than the next!" --Gale Gand, executive pastry chef at Tru and host of the Food Network's Sweet Dreams
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"Seductive and compulsively readable . . . Fertig has compiled an exhaustive and valuable collection of American recipes and the lore behind them that will as likely and up on your bedside table as your kitchen counter." --Regan Daley, author of In the Sweet Kitchen
"A significant addition to the sweet subject of desserts, Judith Fertig's American Desserts does not miss a step as it marches along detailing just about any dessert worth preparing and pleasurably consuming." --Marcel Desaulniers, author of Death by Chocolate