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 Roupe, 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 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 Decorations, as well as Outdoor Cooking, Candies, Beverages, and Canning. What makes this book so impressive is not just the number of recipes, but also the volume of indispensable information that it contains - including notes about special ingredients, a glossary, food safety tips, as well as a complete techniques section. 884 pages; hardcover.

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