All-American Desserts: 400 Star-Spangled, Razzle-Dazzle Recipes for America's Best Loved Desserts by Judith M. Fertig, Paperback | Barnes & Noble
All-American Desserts: 400 Star-Spangled, Razzle-Dazzle Recipes for America's Best Loved Desserts

All-American Desserts: 400 Star-Spangled, Razzle-Dazzle Recipes for America's Best Loved Desserts

by Judith Fertig
     
 

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400 star-spangled, razzle-dazzle recipes for America's best loved desserts.

Overview

400 star-spangled, razzle-dazzle recipes for America's best loved desserts.

Editorial Reviews

From the Publisher
"Thsi book is jam-packed with American heritage recipes, each one more delicious-sounding than the next!" —Gale Gand, executive pastry chef at Tru and host of the Food Network's Sweet Dreams"

Seductive and compulsively readable . . . Fertig has compiled an exhaustive and valuable collection of American recipes and the lore behind them that will as likely and 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

Publishers Weekly
Fertig (Prairie Home Cooking) claims that she has taken American recipes (defined as American, or Americanized recipes developed by Americans and made with American ingredients) and improved upon them-just a smidge. Fertig's Carrot Cake is tricolor and calls for yellow squash, green zucchini and carrots. Her recipes for crumbles or fruit crisps always include a squeeze of lemon juice to accent the flavors. Divided into sections that focus, in order, on fruit preserves and desserts, cookies, cake, pie, custards and puddings, ice cream, candy and beverages, the book is unarguably comprehensive. What's more, it's a convenient resource to have on hand. The recipes are modified classics, and Fertig has included some surprising ones, including Green Tomato and Apple Mincemeat, and Sweet Potato Pone with Kentucky Bourbon Pouring Custard. But among the most successful are the tried-and-true cornerstones of American dessert cuisine: Wisconsin Cheddar-Custard Apple Pie and Classic Angel Food Cake with Minted Berries. For the cook whose shelves are rife with books on contemporary cuisine, this book-think of it as an enhanced Betty Crocker recipe cookbook-is well worth adding to the shelf. (Oct.) Copyright 2003 Reed Business Information.
Library Journal
Cohost of the Food Network's Melting Pot, Brachman is a New York City pastry chef and author. Though his previous books (especially Retro Desserts) were full of corny puns and jokes, here he takes a rather more serious approach. He presents 150 recipes for favorite all-American desserts, from Pecan Pie to New York Cheesecake to Funnel Cakes; in addition to the classics, he includes rediscovered recipes for sweets that he thinks have been unfairly forgotten, such as Molasses "Cry Baby" Lace Cookies. Baker's tips accompany most recipes, and historical tidbits are scattered throughout the text. For most collections. Fertig, who has written other "all-American" cookbooks, including Prairie Home Cooking, takes a more ambitious approach to the same topic, and 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 Brachman includes and lesser-known old-fashioned desserts. There are also many variations on a theme, with nine cheesecake recipes alone, for example. Detailed boxes throughout focus on American ingredients-from cranberries to Jell-O, baking techniques, culinary traditions and history, and more. For all baking collections. Copyright 2003 Reed Business Information.

Product Details

ISBN-13:
9781558321915
Publisher:
Harvard Common Press, The
Publication date:
09/28/2003
Pages:
544
Product dimensions:
7.87(w) x 9.12(h) x 1.50(d)

Related Subjects

Meet the Author

Judith M. Fertig is a bestselling and award-winning cookbook author. She lives in Shawnee Mission, Kansas, where she develops recipes that celebrate the rich culinary traditions of the Heartland. A recognized authority on regional Midwestern cuisine and an experienced cookbook author and food writer, she has studied at the Cordon Bleu in London and La Varenne in Paris. Prairie Home Breads follows Fertig's definitive Prairie Home Cooking, a collection of recipes inspired by the abundant produce of the Midwestern states, including wild and heirloom fruits and vegetables, game, grains, and beef. The bestselling Prairie Home Cooking was a 1999 nominee for both the IACP Cookbook Award and the James Beard Book Award. Fertig is also the author of the award-winning Pure Prairie: Farm Fresh and Wildly Delicious Foods from the Prairie, as well as several books on barbeque with coauthor Karen Adler. In addition to these cookbooks, Fertig wrote the Great Plains chapter of the American version of Culinaria, a two-volume book on American culinary traditions. She is a contributor to numerous distinguished magazines and newspapers, including the New York Times, the London Sunday Times, the San Francisco Chronicle, Saveur, Sante, Country Living, and Country Home. Fertig was inspired to write the Prairie Home cookbooks while living in London. Although she had lived and traveled all over the Midwest, living abroad gave her a new perspective, revealing the Midwest as a region of culinary innovation, cultural diversity, and fresh and varied native foods and produce. Looking at this familiar region from a new perspective allowed Fertig to capture the honest wholesomeness of Midwestern cuisine in her cookbooks. To write Prairie Home Breads, Fertig visited Old World artisanal bakeries, farmhouse kitchens, rural church suppers, community bake sales, bustling urban ethnic bakeries, farmer's markets, and home kitchens throughout the Midwest. Fertig shares her considerable culinary expertise and her appreciation of the Midwestern kitchen in cooking classes and seminars and as a restaurant consultant.

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