The Blue Ribbon Country Cookbook: The New Standard of American Cooking

by Diane Roupe

Encompassing more than one thousand recipes, a delectable celebration of cooking in the heart of America features both classic dishes and innovative, new treats, ranging from Rosemary Chicken with Red Raspberry Sauce to Apricot Chiffon Pie with Sugared Violets. 25,000 first printing.

Genres: Cookbooks, Cooking, Nonfiction, Food

896 pages, Hardcover

First published January 1, 1998

Reviews

[Jeff · Rating 5 out of 5]

I bought this book in 2001 at the Minnesota State Fair and Ms. Roupe signed it. It has been a constant companion in my kitchen ever since. Today I am consulting it again to bake a fresh peach pie. This book has a comprehensive collection of good recipes that work and turn out consistently delicious results. I highly recommend it whenever I'm asked for a cook book.

[Glenda · Rating 4 out of 5]

American home cooking with detailed descriptions of preparation procedures -- you will be a successful cook if you follow Diane's recipes. Personal favorite: Top the Pumpkin Bars, pg. 592, with the Creamy Cinnamon Frosting, pg. 578.

[Erin · Rating 2 out of 5]

What kind of monster puts Miracle Whip in guacamole? The reliance on Miracle Whip in much of the book made me not want to finish, but the dessert section save the book. The pie chapter alone is worth reading this book. Yum.