Blue Ribbon Country Cookbook: The New Standard of American Cooking

by Diane Roupe, Sharon K. Soder

The 2007 Thomas Nelson hardcover edition of this classic cookbook. It is the definitive volume on the way midwestern Americans cook and eat. Packed with indispensable information, useful techniques and prize-winning recipes. More than 1000 recipes and 100 techniques.

Genres: Cookbooks, Cooking, Nonfiction, Food

886 pages, Paperback

First published January 1, 1998

Reviews

[Jeff]

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]

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]

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.