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Editorial Reviews
Amazon.com's Best of 2001
Nancy Baggett went on a culinary journey in search of the best American cookies. Amazed by the remarkable repertoire of American bakers, Baggett spent several years researching and baked nearly 30,000 cookies for The All-American Cookie Book. Every American cookie you can think of is here--more than 150 of them--from luscious Black Bottom Mini Brownie Cups and chewy Chocolate Thumbprint Crackles to Classic Chocolate Chip Cookies and crisp, spicy Old-Fashioned Gingerbread Cookies. More-unusual regional favorites include Savannah Chocolate Chewies, Chocolate Whoopie Pies from Pennsylvania, and Floridian Ambrosia Cookies made with coconut and pineapple. Avid bakers will appreciate the bits of cookie lore and history in this brilliant collection. Baggett also gives interesting insight into how American cookies evolved, and how different ingredients and techniques were introduced. Mouthwatering photographs tempt and delectable descriptions convince you to try nutty, fruity, chocolaty concoctions, every one of them made in America. --Leora Y. Bloom
From Publishers Weekly
Baggett (International Cookie Cookbook) has spent the last few years searching this country for great cookie recipes, and enthusiasm over the results (such as Fudge Brownies Supreme) characterizes every page of Baggett's wonderful new cookie compendium. Her first chapter covers the basics, though other useful how-to's emerge throughout the book, such as shaping cookie dough in a loaf pan for Cranberry-Cherry Icebox Ribbons. The next nine chapters, mostly divided into flavors (chocolate, fruit, spices, etc.), reveal America's wide-ranging cookie bounty, from Vermont's Maple Sugar cut-outs and Kentucky's Bourbon Fruitcake Cookies to Coffee-Pecan Crunch Bars from Texas and Hazelnut-Chocolate Chip Cookies from Oregon. Enlivened by quotes from old cookbooks, each straightforward recipe tells the story of its heritage, whether it's a simple Mrs. Porter's Improved Jumbles from the 1800s or a contemporary "Chubby" weighing in with one pound of chocolate. (Oct.)Forecast: As a selection of the Book-of-the-Month Club, these cookies will reach the hands of many an American.
See all Editorial Reviews
Nancy Baggett went on a culinary journey in search of the best American cookies. Amazed by the remarkable repertoire of American bakers, Baggett spent several years researching and baked nearly 30,000 cookies for The All-American Cookie Book. Every American cookie you can think of is here--more than 150 of them--from luscious Black Bottom Mini Brownie Cups and chewy Chocolate Thumbprint Crackles to Classic Chocolate Chip Cookies and crisp, spicy Old-Fashioned Gingerbread Cookies. More-unusual regional favorites include Savannah Chocolate Chewies, Chocolate Whoopie Pies from Pennsylvania, and Floridian Ambrosia Cookies made with coconut and pineapple. Avid bakers will appreciate the bits of cookie lore and history in this brilliant collection. Baggett also gives interesting insight into how American cookies evolved, and how different ingredients and techniques were introduced. Mouthwatering photographs tempt and delectable descriptions convince you to try nutty, fruity, chocolaty concoctions, every one of them made in America. --Leora Y. Bloom
From Publishers Weekly
Baggett (International Cookie Cookbook) has spent the last few years searching this country for great cookie recipes, and enthusiasm over the results (such as Fudge Brownies Supreme) characterizes every page of Baggett's wonderful new cookie compendium. Her first chapter covers the basics, though other useful how-to's emerge throughout the book, such as shaping cookie dough in a loaf pan for Cranberry-Cherry Icebox Ribbons. The next nine chapters, mostly divided into flavors (chocolate, fruit, spices, etc.), reveal America's wide-ranging cookie bounty, from Vermont's Maple Sugar cut-outs and Kentucky's Bourbon Fruitcake Cookies to Coffee-Pecan Crunch Bars from Texas and Hazelnut-Chocolate Chip Cookies from Oregon. Enlivened by quotes from old cookbooks, each straightforward recipe tells the story of its heritage, whether it's a simple Mrs. Porter's Improved Jumbles from the 1800s or a contemporary "Chubby" weighing in with one pound of chocolate. (Oct.)Forecast: As a selection of the Book-of-the-Month Club, these cookies will reach the hands of many an American.
Copyright 2001 Cahners Business Information, Inc.
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