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

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Harvard Common Press, Sep 13, 2003 - Cooking - 532 pages
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Brimming with recipes that will bring out the sweet tooth in anyone, this delicious guide to American sweets covers cookies, cakes, pies, puddings, cobblers, pastries, ice cream, and candy, presenting hundreds of recipes, many of which were taken from other culinary traditions and adapted to American tastes. Simultaneous.

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

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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 ... Read full review


Strawberry Spoon Fruit
Oranges in Cardamom Syrup
Fresh Mangoes in Lime Syrup
Fruit Preserves and Desserts 2
Fresh Peach and Blueberry
The American Cookie Jar
Lets Eat Cake
American Pie and Tarts and Tartlets and Pastries
Puddings Custards Mousses Flans
We All Scream for Ice Cream
Candy and Flavored Syrups
Teas Coolers and Punches to Enjoy with

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About the author (2003)

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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