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The All-American Dessert Book
Nancy Baggett
Elegant and inspiring, this volume has something for every cook.
Houghton Mifflin
October 2005
448 pages
ISBN: 0618240004
Hardcover
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When Nancy Baggett set out to find the best homemade
desserts in America, she knew just where to look. She
turned to small-town cooks who are locally famous for their
specialties, innkeepers and bakers whose treats lure guests
back year after year, and church and bake-sale ladies whose
creations are always snapped up at events. Many of Nancy's finds have never been published, or even
written down, before. Some of the local treasures include * an irresistibly easy blueberry buckle from a Vermont bed-
and-breakfast
* a tender peach cobbler from a home cook in the Ozarks who
learned it from her mother
* a lusciously thick chocolate-banana malted from a
celebrated soda fountain in St. Louis
* a supremely moist chiffon cake with a zingy orange glaze
from Nancy's grandmother's "receipt" box
* big, soft, glazed gingerbread cookies that were a huge
favorite at a former diner in Washington, D.C.
* creamy chocolate-dipped caramels, the proprietary secret
of the guild members of a New Mexico Episcopal church
"Although I've been baking and writing about sweets for
more than three decades, time and time again I found myself
thinking, 'What a great idea! I'd never have thought of
that," Nancy writes in the introduction. Nancy has tested and retested each recipe in her own
kitchen, so that you're assured of a flaky, easy-to-roll
pie crust, a brownie with a perfect fudgy center and a deep
chocolate aroma, and a silky-smooth cheesecake every time --
even if you've never baked before. Since the most memorable desserts are often the ones you
make with your children, this book features plenty of
projects for the whole family: rock crystal swizzle sticks,
caramel apples, graham cracker "gingerbread" houses, and
gifts such as brownie bars in a jar and quick heavenly hash
fudge. The All-American Dessert Book tells the intriguing story of
America's fascination with sweets, complete with regional
legends, behind-the-scenes recipe stories, fascinating
snippets of baking history, and words of kitchen wisdom
from cooks of the past.
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