The Blue Ribbon Country Cookbook

Roupe, Diane

ISBN 10: 1401603599 / ISBN 13: 9781401603595

Published by Thomas Nelson Inc, 2007

About this Item

Book is in very good condition and may include minimal underlining highlighting. The book can also include "From the library of" labels. May not contain miscellaneous items toys, dvds, etc. . We offer 100% money back guarantee and 24 7 customer service.

Seller Inventory # ZBV.1401603599.VG

Bibliographic Details

• Title: The Blue Ribbon Country Cookbook
• Publisher: Thomas Nelson Inc
• Publication Date: 2007
• Language: English
• ISBN 10: 1401603599
• ISBN 13: 9781401603595
• Binding: Hardcover
• Illustrator: Soder, Sharon K.
• Condition: very_good

About this title

Synopsis

Nearly 1,000 crowd-pleasing and award-winning recipes presented in an easy, step-by-step format to ensure success for anyone-even beginners.

More than just a comprehensive cookbook, The Blue Ribbon Country Cookbook contains easy-to-follow techniques and detailed explanations that ensure success. Chapters include every type of food, from soups and stews to pies and tarts, and recipes range from traditional favorites to more contemporary dishes such as Fresh Pear Salad with Ginger Dressing and Rosemary Chicken with Red Raspberry Sauce. What makes this book so special is not just the large number of recipes but also the amount of indispensable information that it contains.

An Amazon reviewer explains the book best: "After 16 years of marriage, I was still not able to make some of the dishes my husband's mom did. I never quite got it right. I can now! In her book, Diane taught me the basics of cooking from scratch and now I receive the highest compliment--As Good as Mom's and Grandma's."

About the Author

Diane Roupe has won numerous state blue ribbons for her food entries and has been a judge at the Iowa State Fair.  She has served as executive director of the National Rehabilitation Association in Washington, DC, vice president for Public Affairs of Blue Cross/Blue Shield of Greater New York, and has taught at New York University in the Food and Hotel Management program.