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The famous founder of Mrs. Fields' Cookies,and chief cookie lover, Debbi Fields has long had a passion for preparing and sharing traditional home-baked treats - made even better with her own innovative tasty touches. At last available in paperback "Debbi Fields' Great American Desserts: 100 Mouthwatering Easy-to-Prepare Recipes", shares the celebrated baker's secrets for creating classic recipes to perfection, followed by tempting variations "'a la Debbi."

Serving up a dessert for every occasion and craving, this exquisite cookbook features comforting "oldies" but really "goodies," as well as elegant creations to crown holiday gatherings. For every recipe, Debbi Fields makes the process as enjoyable as the result. Busy home bakers of all experience levels will relish the comprehensive lists of ingredients and equipment needed, clear explanations of techniques, step-by-step instructions, make-ahead and time-saving pointers, and expert tips for success. Throughout, seventy full-color photographs showcase sundry cakes, pies, tarts, puddings, and, of course, cookies guaranteed to taste as scrumptious as they look.

Here's a small sampling of the 100 master recipes and creative renditions presented within these pages:

Debbi's Devil Food Cake, the ultimate rich, chocolately sensation, made extra-decadent in a White Chocolate-Frosted version, with dark chocolate fudge ganache and whipped chocolate espresso filling sandwiched between four layers.

Debbi's Perfect Pecan Pie, loaded with nuts and touched with a whisper of bourbon, inspiring to-die-for Chocolate Rum Pecan and Toasted Macadamia Nut versions.

Debbi's New York-Style Cheesecake, rich and creamy as true the original, and extra-special in its creative variations, including Pumpkin and Butterscotch.

Debbi's Flourless Fudge Brownies, made with high-quality chocolate, dense and utterly delicious unadorned, and even richer still when reinvented as Chunky Brazil Nut Brownies.

Debbi's Shortbread, buttery, crumbly, sweet, and amazingly simple to make, easily elevated to company fare when prepared with flair as Chocolate Swirled Shortbread.

Debbi Fields also serves up a delectable array of tarts, puddings, cobblers, coffee cakes, and icebox favorites, along with treats especially for kids and sensations reserved for special occasions. Lively, down-to-earth, and lavishly illustrated Debbi Fields' Great American Desserts provides foolproof recipes to give bakers confidence, as it inspires a spirit of fun in creating classic sweet indulgences.

About the Author:

Debbi Fields opened her first Mrs. Fields cookie store in 1977 at the age of twenty and saw her enterprise grow into a company of 1700 + domestic and international stores. She has written five books, including "One Smart Cookie" her autobiography, her first cook book, "Mrs. Fields' Cookie Book" - the first cookbook EVER to make the New York Times bestseller list - "Mrs. Fields' I Love Chocolate Cookbook" and "Mrs. Fields' Best Cookie Book Ever" and "Mrs. Fields' Cookie Secrets". She has hosted three TV series, "The Dessert Show" and "The Hospitality Show" on the Food Network, as well as the PBS series "Debbi Fields' Great American Desserts" for which this is the companion book to the TV series. Debbi is a frequent motivational speaker and the mother of five daughters and resides in Memphis, Tennessee.

Buy the Book! And read the Chicago Sun-Times Review below!

November 15, 2000

Debbi Fields understands a thing or two about sweets. Indeed, the founder of Mrs. Fields' Cookies stores turned the modest chocolate chip cookie into a national icon. So it should come as no surprise that she's published a cookbook, Debbi Fields' Great American Desserts, a collection of 100 classic goodies ranging from pies and cakes to brownies and, yes, cookies.

--Karen Titus


YUMMY!   December 13, 2001
I bought this cake a few days ago and made the chocolate carrot cake but I used a different frosting... just a regular cream cheese frosting. It was delicious and very easy to make! Yummy, very well worth the dollars I spent buying this book. However, a word of caution. I really don't think this book should refer to itself as "easy". Some of the recipes do look a bit complicated and the ingredients aren't on your local grocer's shelf. For example, I'd like to make the tripe truffle cake but I just can't find some coffee liquer... and Debbie doesn't tell you if you can substitute it for another ingredient. In fact, she really doesn't give you many tips about ingredients or about baking in general or about the recipe in particular. I think this book is more for the intermediate baker not the beginner. Oh well, the pictures are great and I do plan to try some of the other recipes. The blueberry muffin recipe seems too sugary and doesn't sound good. Some of the desserts I just wouldn't care for making. But, man that chocolate carrot cake is a big winner at our house!!