"Classic Home Desserts" has a lot of style and character. You'll find historical details on many of the recipes, quotes from interesting people, and useful tips and hints. I particularly love the "Equivalent Pan Sizes" chart. Richard Sax goes into a fair amount of detail about what, for example, a cobbler really is, and how it differs from crisps, brown Bettys, crumbles, pandowdies, and shortcakes.
This book is heavy on the fruit; you'll find a recipe for whatever is in season. There are cobblers, crisps, compotes, baked fruit, fools, jellies, fruitcakes, pies, tarts, etc. If it's the dead of winter and you just can't find good fruit, you'll still find plenty to work with. There are puddings, custards, souffles, dumplings, cookies, cakes, coffee cakes, cheesecakes, custard pies, pastries, and so on. And these recipes are good. I really mean *good.* Here I see the huge star we put next to the Mixed Fruit Cobbler. Turn the page and you'll see a gorgeous picture of Panna Cotta and Poached Pears in Merlot Syrup. Yet another large ball-point pen star graces the New Hampshire "Plate Cake." You'll find new and old recipes here. Recipes by people you've never heard of as well as big-name chefs (on p. 163 you'll find Jasper White's Maple Sugar Creme Caramel). My favorite cookies are M.F.K. Fisher's Ginger Hottendots. Trust me--no one can eat just five, and they travel well in the mail at holiday-time.
With this much variety you won't like everything you find. But this book is well worth what you pay for it for the sheer volume of recipes, the quality, and the ease of production. I predict you'll find, as we did, that this book becomes a staple in your kitchen.