I downloaded this book on my computer. I am a pretty firm ebook reader. This was one time where having a hard copy book was superior. However, that being said, the writer's background stories and incredible photography of finished products spurred my to both purchase the book and then start on a dessert quest of her recipes. I love this book and would heartily recommend it to any cook/baker "worth her Kosher salt!"

This volume of classic American desserts features many perennial favorites, but the big appeal to me is the classic American brands collection. Whether its thin mint cookies, Pillsbury cinnamon rolls, or Kellogg pop tarts, you can follow the highly tested and thorough recipes in this collection.

This comment has two parts... (A) Condition of book and (B) Content of book.

A) CONDITION OF BOOK:
There were flour spills and food smudges between some pages of the copy I borrowed. They've been cleaned. Please be kind to the books you borrow.

B) CONTENT OF BOOK:
Great book! There are three things that make it great. Firstly, I learned two new ingredient preparation ideas that will improve my future baking (How to roast sugar and How to process strawberries for syrup). Secondly, I found three recipes to copy and keep (Vanilla Wafers, Strawberry Ice Cream, and Souffleed Cheesecake), Finally, good illustrations inspire imagination.

Yes, this book contains plenty of recipes & ideas for beginning bakers. But it shines because it challenges a proficient home baker with new concepts. It challenges us to make familiar things in a new way. *Example*: Making cheesecake with chevre and baking it without a bain marie.

This book saved my birthday cake! Her info on how to correctly whip egg whites to soft peaks made all the difference in my italian cream cake recipe do-over. To me made from scratch just tastes better plus I enjoy the whole process of baking and cooking so I'm the kind of person that's going to make some of the fun recipes in here. For our family that'll be oreos and "thin mints" and I'll try the chocolate chunk cookies first. (No one tell my sister there's a recipe for twinkies in here please.) I probably won't use the ice cream section much as its just not my favorite treat. I'd rather have a really good piece of cake. I think there's something here for every level of experience baker and wish I'd had this book 50 years ago. I've read a lot of cookbooks but have purchased just a few. I think the info in here is going to give me better results with all of my baking. I like Bravetart so much I plan to buy a copy. I was happy to see that Stella Parks won a James Beard Award for this cookbook. She deserved it.

The day I have the time and inclination to make homemade sprinkles for homemade desserts is the day I'll appreciate this cookbook. Furthermore, the day I invest hours attempting to duplicate homemade iconic American treats such as Hostess Cupcakes and Twinkies, Oreos, Pop-tarts, Nutter Butters and Girl Scout Thin Mints (when the grocery store is just a quick drive away) will be a cold day in you-know-where. That said, I love the research that Parks put into the back stories behind so many American classics.

The recipes in this book are great and work well. The junk food makeover at home- when you make them yourself they aren't junk food any more!

I am really enjoying this cookbook! I love reading about her simple and sometimes unconventional ways of baking. She always explains the "why" behind how she bakes or what ingredients she uses. The Boston Cream Pie is delicious! Great cookbook!

I loved the stories behind some of the great desserts and confections like the Milky Way Bar, graham crackers, lemon meringue pie and every type of cookie including Thin Mints from the Girl Guides.
As the previous reviewer said, interesting to read and learn about all the desserts but I would not not make my own chocolate bars or marshmallows.

Interesting info about the history of various desserts and delicious looking treats but most are a bit too complicated for me to even think about making.