The Blue Ribbon Cookbook: Blue Ribbon named in top three

Saturday, March 28, 2009

Blue Ribbon named in top three

The Blue Ribbon Cookbook has been named in the short-list for the Best in the World competition run as part of the Gourmand World Cookbook Awards. The book is one of three selected from 54 finalists for the Best Easy Recipe Book section. The winner will be announced at a special dinner at the Comedie Francais theatre in Paris on July 1.

What people are saying.....

"[The book] sounded interesting so I went out at lunchtime and found a copy of the book in a city bookstore. I have so many cookbooks at home so I was going to flick through the book and walk away. But I loved it..." Bear Head Soup, May 6, 2010

"These books are a real joy. They quality of the binding and the presentation really takes you back to the days when things were created by people who care." Robert Pekin, Food Connect.

"This is the best cookbook I have ever bought. Every recipe I have tried so far has been a success... Not at all complicated and not long listed ingredients, but simple down to earth recipes." Reader review, Fishpond.com.au, July 1, 2009.

"If you are looking for the best fruitcake recipe, the tastiest home-made tomato sauce or the tangiest lemon butter, then this is your book." The Weekly Times, November 19, 2008.

"This is a must-have book and would make a terrific Christmas present!" Australian Gourmet Pages Newsletter, October 2008

"Here is race memory and the faith of the mothers rewarded - a harvest of thanks made with flour measured out in an old cup without a handle, kept in the kitchen dresser. The secret ingredient is love." Peter Goers, Sunday Mail, September 14, 2008

"It's the new Green and Gold..." Royal Agricultural and Horticultural Society president Charlie Downer, speaking at the official launch on September 4, 2008

"The spirit of the Australian country show permeates the pages of this marvellously nostalgic collection of show recipes, judges’ hints and vintage images. Compiled by a seasoned journalist on the rural round, it’s a snapshot of an Australian institution and a tribute to our stalwart country cooks. Long may they reign… and their sponges rise. Why buy For lemonade scones, jam rolls and jubilee cakes the way Nanna made them. Perfect for the aspiring showcook and generations to come." Gourmet Traveller Australian edition (September 2008)

About the book

Every year hundreds of talented amateur cooks spend countless hours preparing entries for cookery classes and competitions at country shows across South Australia. The Blue Ribbon Cookbook features the stories of more than 50 show cooks, ranging in age from 3 to 93, and their prizewinning recipes. A feature of the book are tips from both the cooks and experienced show judges about how to make the recipes work – information and tricks of the trade not usually found in recipe methods, but often handed down from generation to generagion.
The collection includes recipes such as Grandma’s chocolate fudge cake, macadamia and wattle seed biscuits, coffee kisses, yeast buns and lemonade scones, muffins, marmalade, sauces, and pickles.

The Blue Ribbon Cookbook

Saturday, March 28, 2009

Blue Ribbon named in top three

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