The Blue Ribbon Country Cookbook is much more than a cookbook -- it's a culinary epic, featuring recipes and techniques that are celebrated in the parts of our country where good cooking and eating is still a way of life, where people are connected to their food, whether it's through the corn they grow, the herbs they tend in their backyard gardens, or the fruit they carefully preserve. Author Diane Rroupe, winner of 99 country fair ribbons and a respected judge at the prestigious Iowa State Fair, has spent the last decade compiling her own recipes, many of them prizewinners, and those of other state fair contestants to create The Blue Ribbon Country Cookbook, one of the most comprehensive American cookbooks of our time.
Chapters include every imaginable type of food, from soups and stews to Pies and Tarts to Garnishes and Decoratios, as well as Outdoor Cooking, Candies, Beverages, and Canning. Recipes range from traditional favorites -- Corn Fritters, Beef Frisket, Fried Chicken, and Peach Pie -- to more contemporary dishes, such as Fresh Pear Salad with Ginger Dressing, Rosemary Chicken with Red Rasberry Sauce, and Honey Granola Cookies. What makes this book so impressive is not just the number of recipes, but also the volume of indispensable information that it contains. For example, the Special Information chapter includes notes about special ingredients, a glossary, and food safety tips, as well as a complete techniques section, which explains how to do anthing, from making a bouquet garni with cheesecloth to blanching fruits and vegetables to grating citrus rind to toasting nuts and seeds, and much, much more.