Nancy Baggett

This collection of Americanized Italian recipes offers some useful ideas for lowering fat, but many of Glick and Bagget's recipes seem misplaced in a cuisine that is already naturally healthy. Each recipe includes nutritional information, but serving sizes can be misleading (e.g., 1 3/4 cups of Hot Artichoke Spread yields 25 servings, which would make a serving fractionally over a tablespoon; at 80 calories and 2.4 grams of fat per serving, that's hardly a skinny dish). When the authors stick to fresh ingredients, there are some light and tasty results: Italian Garden Orzo Salad with peppers and herbs, Braised Turkey Stew, Milan Style (an ossobuco wannabe) and Tuna Steaks with Sweet-and-Sour Tomato Relish. Some of the recipes rely unnecessarily on prepared products, e.g. commercially seasoned stuffing mix rather than stale bread in Italian Bread Soup, and a Tiramisu made with cottage cheese, marshmallow cream, Neufchatel cheese and cream cheese.

An irresistible collection of 150 of the best cookies from the United States and around the world.

Presents step-by-step directions for building a doll house and using household items to make furniture, accessories, and appliances.

The authors of Don't Tell 'Em It's Good for 'Em and other cookbooks offer here an enticing collection of more than 200 soup recipes. Keeping the fare simplethere is a chapter of soups that can be made in less than 30 minutes and a chapter of crock-pot soups Baggett and Glick ladle such diverse creations as chicken noodle soup, shrimp and mushroom soup under puff pastry, country pork ribs and cabbage soup, peach soup with amaretto, meat and meatless concoctions, cold soups and a fruit version of gazpacho (made of mangos, cherries, grapes and blueberries added to pureed watermelon). Garnishes are added, with recipes for croutons, dumplings and noodles, and the authors designate the soups which are hearty enough for a main course.

THE ALL-AMERICAN COOKIE BOOK celebrates regional gems from every corner of the country: Pennsylvania Dutch Soft Sugar Cookies, New York Black and Whites, New Mexican Biscochitos, Key Lime Frosties from Florida, and Mocha Espresso Wafers from Seattle. A sophisticated hazelnut chocolate sandwich cookie that was the closely guarded secret of an Oregon hostess is here, and so is a delightfully crisp (and easy to roll out) old-fashioned gingerbread cookie recreated from a handwritten 1880 notebook. Homespun classics abound: Chocolate Whoopie Pies, Caramel Apple Crumb Bars, Chocolate Chunk Brownies, and Caramel-Frosted Brown Sugar Drops. The collection also features devastatingly delicious contemporary creations like Chewy Chocolate Chunk Monster Cookies and Cranberry-Cherry Icebox Ribbons. As Nancy Baggett tells the story of America’s heritage, she slips in fascinating bits of history, showing the evolution of our homegrown baking traditions.

A cookbook with more than 250 recipes and tips.