The fifth dessert book by ""the First Lady of Desserts,"" who continues to come up with many forgotten favorites (in this case, traditional American sweets), and adds some new ones to the list. The recipes here were gathered from all over the country, many adapted by the author, others left as originally written. She managed to get hold of the formula for Caramel Ice Cream from none other than Spago in Los Angeles and the ""closely guarded secret recipe"" for David's Cookies--the same David of the cookie empire. She also includes recipes found in her travels or mailed to her, like a Shoofly Pie from Pennsylvania Dutch country, an East Blue Hill Blueberry Coffee Cake from Maine, Miami Beach Sour Cream Cake, Texas Chocolate Muffins, Charleston Cheesecake Bars, and Kansas Cookies. Along with such traditional recipes as Apple Pie U.S.A. and American Chocolate Layer Cake are some altogether different desserts: a Tomato Soup Cake (which tastes like Gingerbread), Sauerkraut Chocolate Cake, Salted Almond Chocolate Pie, and White Pepper and Ginger Lemon Cake. Each recipe is prefaced with a detailed description and anecdotes about the origin of the dessert. Instructions are equally informative; the author, in essence, holds your hand through each step. The enthusiastic prose is entertaining as well.