The recipes work. Of that you can be sure when working with Maida Heatter's books. And that, for a working dessert cook, is worth the price of the book.
At a book party held at Spago restaurant in Hollywood honoring the author, we sampled some desserts prepared, not by the author, but by chefs at Spago, using her recipes. Despite Heatter's heavy-handed style as far as appearance goes, the dessert flavors and textures are flawless.
The desserts are, for the most part, simple, solid, homey American things--banana cake, tassies, Boston cream pie, cream cheese coffee cake, marbleized spice cake, brownies, chocolate mousse pie, American chocolate cake--which will serve cooks too busy to experiment on their own well.