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“This book is jam-packed with American heritage recipes, each one more delicious-sounding than the next!” —Gale Gand, James Beard Award–winning pastry chef
These 400 delectable recipes showcase the essence of American desserts: high-quality ingredients put together with a brash spirit of fun and adventure found only in the good ol’ USA. Whether they are traditional sweets, back-of-the-box classics, or newly inspired creations, you’ll find them all in this veritable treasure-trove of goodies.
“Unarguably comprehensive . . . this book—think of it as an enhanced Betty Crocker recipe cookbook—is well worth adding to the shelf.” —Publishers Weekly
“Seductive and compulsively readable . . . Fertig has compiled an exhaustive and valuable collection of American recipes and the lore behind them that will as likely end 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
“Her readable text reflects her exhaustive research on the history of our American desserts. She delved into old ‘receipt books,’ diaries, and other primary sources, and includes hundreds of recipes for both the beloved standards . . . and lesser-known old-fashioned desserts.” —Library Journal
ASIN : B007CMM3VI
Publisher : Harvard Common Press (September 13, 2003)
Publication date : September 13, 2003
Language : English
File size : 3303 KB
Text-to-Speech : Enabled
Screen Reader : Supported
Enhanced typesetting : Enabled
X-Ray : Not Enabled
Word Wise : Enabled
Print length : 547 pages
Reviewer: dragonswitch
Rating: 5.0 out of 5 stars
Title: Nice thick cookbook..
Review: Recieved in great shape even tho former library book. Lots of nice recipes & so far excellant tasting & great for berries. Even my husband liked the berry dish but had way too much sugar in it so cut back over half on the sugar to let the natural sweetness of the berries to come thru & turned out great. Didn't last long at all...
Reviewer: Hot Dog King
Rating: 5.0 out of 5 stars
Title: All American Dresserts
Review: I love All American Dessarts because I found in a book store and like it. It has a lot of good desserts. Buy it and you will see why.
Reviewer: SeminoleHoosier
Rating: 4.0 out of 5 stars
Title: Good memories
Review: Many recipes I had in the 1950's and 60's
Reviewer: Pammie
Rating: 5.0 out of 5 stars
Title: Scrumptious
Review: I saved $17.95 on this book at a discount chain; -- but it would have been worth every penny of the $18.95 price! I was in a hurry, and didn't spend much time browsing the recipes, and since I have several baking and dessert books, I almost put it down; but, ". . . for a dollar . . ."To my surprise, ALL AMERICAN DESSERTS is now my first "go to" book. It seems to be one of those books where one may make something for an event, and not have to try out the recipes first.Tonight, my husband will get a treat in the "Blueberry Batter Pudding", and my mother-in-law's birthday cake will be the "Red Rose Cake with Whipped Frosting". On Thanksgiving, guests' favorite dessert has been an apple cake by far, usually accompanied by a squash or pumpkin pie. This past Thanksgiving, I made the cake accompanied by the "James Beard's Pumpkin Pie with Candied Ginger". People raved about it! One friend said that it was his favorite of any dessert I have made. So, this year and for subsequent years, I plan on making it exclusively, along with the apple cake, rather than trying out new pie recipes. And I didn't even use fresh pumpkin, but the canned puree! Needless to say, several delicious desserts from this book have been served to friends. If the reader decides to purchase, s/he will find memorable sweets of his or her own, at which to marvel!
Reviewer: B. Marold
Rating: 5.0 out of 5 stars
Title: Very Good Source of Regional Recipes. Great Read
Review: In the last few years, we have been treated to a sweet explosion of books on `American' desserts from special subject books on chocolate and cookies to general books like the present volume covering the entire dessert table. In fact, 2003 has brought us two such volumes, this title by Judith M. Fertig and a very similar title by TV Network pastry personality Wayne Harley Brachman. I will conclude with a comparison of these two books.Ms. Fertig takes her queue on the meaning of `American food' from Julia Child, who said anything cooked in America by Americans with American ingredients is `American'. With all respect to Ms. Julia, this definition is great to roll off the tongue to dismiss a query, but it excludes practically nothing. The title of the book `All American Desserts' suggests a more highly selective criteria for including recipes, but I suspect the title is simply a means to do some flag waving over our apple pies. The book is loaded with classic European dishes such as crème broulee, tiramisu, agua fresca, Swedish Torte, and Biscotti. The simple truth is that the book covers anything that is made and enjoyed in America, and this is a good thing.It is probably also fair to say the book does not cover everything made and enjoyed in America, as that would require a book at least three times the 504 pages devoted to recipes. There is no rhubarb pie for example, but for that we have Brachman's book.Unlike every other `American' baking book I have seen, Ms. Fertig actually tells us how many of the desserts in the book became American, based either on an ingredient native to North America such as cranberries or by an historical connection to a European tradition, as when she traces the effect on desserts of four different migrations from four different parts of the British Isles to the colonies, based on `David Fischer's historical work, `Albion's Seed: Four British Folkways in America'. For this extra effort to make the book's premise worthwhile, I send Ms. Fertig a great big virtual smooch. The book goes a lot further than this in dealing with the American roots of its recipes. There are sidebars on virtually all the classic American ingredients such as sorghum, Concord grapes, pumpkins, molasses, and rosewater. Also, `America' is broadly interpreted to mean `the New World' when it's convenient, as when Mexican vanilla is presented as an American ingredient.The `Desserts' title is especially appropriate for this book, as both `baking' and `pastry' would not convey the full range of recipes covered in the book. The recipe chapters cover:Fruit Preserves and Desserts, with a glossary explaining the perpetually confusing and overlapping terms such as `crisp', `crumble', `cobbler', `pandowdy' and many others. Classics such as Bananas Foster and Southern Ambrosia are well represented.Cookies, with brownies, chess squares, pecan balls, chocolate chip cookies, whoopie pies, and Germantown lebkuchen, but no snickerdoodles!Cakes, with classic yellow cake, baked Alaska, Stars and Stripes blueberry sponge cake, blueberry buckle with pecan streusel, Moravian sugar cake, and cheesecake, cheesecakes, cheesecake.Pies, with Apple pie, Shaker lemon pie, key lime pie, Shoofly pie, crab apple Tarte Tatins, and funnel cake.Puddings, Custards, Mousses, Flans, and Souffles, with New Jersey Applejack Mousse, Jacqueline Kennedy's Cold Chocolate Souffle, blueberry batter pudding, iron skillet butterscotch pudding, Bess Truman's Ozark Pudding, and New Orleans bread pudding.Ice Creams, with Monticello vanilla flecked ice cream, Chicago Fire Ice Cream, Shaker coffee ice, spiced persimmon ice cream, and peaches with ice cream.Candy and Flavored syrups, with cherry-almond divinity, New Orleans style pecan pralines, Mamie Eisenhower's Million Dollar Fudge, microwave peanut brittle, caramel popcorn, bourbon balls, cajeta, almond syrup, and rosy rhubarb syrup.While I still miss my snickerdoodles and my rhubarb pie, it should be clear that Ms. Fertig has included virtually every region in the country. From the Pennsylvania Dutch country I know best, the book includes apple dumplings, Moravian sugar cookies, and shoofly pie, although I regret her understandable effort to make this more appealing to modern tastes. I still prefer the black strap molasses.Every recipe includes a headnote explaining the origin of the recipe or a bit of how the author acquired it and, as with shoofly pie, what variation of the dozens available, did she pick. There are several sidebars on the best techniques for doing things such as making piecrusts, drying apples, and creaming butter and sugar.Amazingly, this book does not cover fried doughs and its most common examples, doughnuts and bignets. For that, and for your rhubarb pie, you have Wayne Harley Brachman's book. For snickerdoodles, you will have to go to Nancy Baggett's `All American Cookie Book'. Brachman's book is less than half the size of Ms. Fertig's encyclopedia, yet there are people for which it may be the better first choice. While Fertig has many asides on baking technique, Brachman's instruction on piecrust making, for example, is much more detailed and enhanced with excellent photographs of the steps. Brachman's book will not replace pastry texts by Flo Braker or Nick Malgieri, but it does give better instruction from the point of view of a professional baker, of which Brachman is one of the best. The two books also complement one another with their headnotes and asides. Fertig gives lots of information you simply do not find elsewhere in culinary books. Brachman gives us lots of laughs. He is definitely the most amusing culinary writer this side of Alton Brown.Highly recommended for bakers of all skills, especially as a great source for many regional specialities.