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

4.7 out of 5 stars 21 customer reviews

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My Halal Kitchen: Global Recipes, Cooking Tips, and Lifestyle Inspiration by Yvonne Maffei
"My Halal Kitchen: Global Recipes, Cooking Tips, and Lifestyle Inspiration" by Yvonne Maffei
Explore this bestselling cookbook filled with more than 100 diverse, popular, international recipes made with halal foods or halal substitutes along with tips on how to source them. Learn more
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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
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Product Details

  • Hardcover: 416 pages
  • Publisher: Rux Martin/Houghton Mifflin Harcourt (October 3, 2005)
  • Language: English
  • ISBN-10: 0618240004
  • ISBN-13: 978-0618240005
  • Product Dimensions: 7.9 x 0.9 x 10 inches
  • Shipping Weight: 3.4 pounds
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (21 customer reviews)
  • Amazon Best Sellers Rank: #504,441 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

By B. Marold HALL OF FAMETOP 500 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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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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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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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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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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This book contains absolutely amazing recipes. I have cooked many of the desserts contained in this book multiple times, and completely abandoned my old recipes in favor of the ones in this book. Some reviewers have mentioned that the book lacks pictures, I agree. However, the instructions are very detailed. I did look some of the cooking techniques up on You Tube, just to make sure I was doing the techniques correctly. If like to have those "this is the best X I have ever tasted in my life" moments, this is the book for you.
If you can't buy the book, or aren't sure, it is available at many public libraries, at least in California.
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Have already tried four recipes and they were ALL fantastic. i would have liked more pictures but Nancy's books always gives me a precise AND reliable mesurement of ingredients and great tips. Great teacher she is. And a wonderful book :)
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