Laurie Blum, December 3, 2006 (view all comments by Laurie Blum)
Our family is unique, I love sugar & my husband is a diabetic. I found that I can substitute a "splenda type" product successfully in many of the recipes featured in Nancy Baggett's "The All-American Cookie Book!" The photographers enhance this excellent volumn.
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Jennifer Kulman, November 29, 2006 (view all comments by Jennifer Kulman)
Excellent! Best cookie book I own. She gives a detailed description of where each cookie recipe came from, which is really interesting. There are a lot of photos, although not one for each cookie.
Also, she's really picky about the preparation of each cookie, so the descriptions can be sort of long, but thorough. It really feels like she's done her research.
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Houghton Mifflin Company -
"Publishers Weekly Review"
by Publishers Weekly,
"Enlivened by quotes from old cookbooks, each straightforward recipe tells the story of its heritage, whether it's a simple Mrs. Porter's Improved Jumbles from the 1800s or a contemporary 'Chubby' weighing in with one pound of chocolate." Publishers Weekly
by Library Journal,
"Baggett's research into early cookbooks will make this of interest to any culinary historian."
by School Library Journal,
"This is a great book for students in home economics and culinary classes as well as experienced and novice bakers."
"The perfect book for every cookie-loving American" (Dorie Greenspan, author of "Baking with Julia"), this exciting and definitive collection of the nation's best cookies covers every cookie imaginable--from Key Lime Frosties to Pennsylvania Dutch Soft Sugar Cookies. Full color.
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