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Cook's Country Blue Ribbon Desserts Hardcover – March 1, 2011

4.7 out of 5 stars 16 customer reviews

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Product Details

  • Hardcover: 256 pages
  • Publisher: Boston Common Press; Spi edition (March 1, 2011)
  • Language: English
  • ISBN-10: 1933615796
  • ISBN-13: 978-1933615790
  • Product Dimensions: 9.5 x 8.8 x 1 inches
  • Shipping Weight: 2.2 pounds
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (16 customer reviews)
  • Amazon Best Sellers Rank: #389,863 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

Format: Hardcover
I have been looking for six months for the perfect chocolate chip cookie recipe and have tried dozens of variations. I bought my Blue Ribbon Cookbook several days ago. I tried the Ultimate Chocolate Chip cookie recipe...wow, what a winner! It is absolutely the best recipe I've ever tried. If you have leftover cookies, they are excellent several days later. The recipe calls for several steps that make it slightly more time-consuming; however, the difference is worth the effort. Another plus, each recipe explains what the chefs tried that didn't work, then what they tried that did work, some discoveries by sheer accident. Included are 101 tips for successful baking including measuring, equipment, creaming, etc. This dessert cookbook is by far the best cookbook I've seen. I look forward to baking more of the recipes!
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Format: Hardcover
I am an avid home baker, and much of it, I'd have to say, is to do with this book. I started baking more often after I got married (and had the income to spend on baking ingredients). My husband is an E.R. nurse, and I bake different desserts to take to the hospital and share with the other nurses, doctors, techs, etc. I have a stricter standard, I think, than most people, so while some of the recipes I might only give 4 stars, the masses voted them about ten stars out of five. That said, I have only come across 2 recipes that I thought were duds, Blueberry Boy Bait, which was just kind of blah and not very moist or sweet, and the black bottom cupcakes which came out greasy, and 2 which aren't that great, the hazelnut chewies, which were expensive to make and didn't have much flavor, and the yellow cupcakes were bland, but then, I don't like yellow cake much, so it might be biased. I have found a great number that, even to me, are the best recipes ever, like Mississippi Mud brownies, Linzer Cookies (which is what I call them, I can't remember their name), the chocolate cake from the cover, which is filled with home made choc. pudding, lemon pound cake, and many more. So many times, I'm asked for the recipe when I make desserts to share. Also, as some mentioned in other reviews, the binding of this book is really that, a binder. It always lies flat, which sounds like a small thing, but you don't have to weigh it down trying to keep your page open, which is great. I don't know why another reviewer said there weren't many pictures. Actually, compared to the usual America's Test Kitchen cookbooks, this one has a great number. I have a mind to buy this cookbook for every bridal shower I go to from now on. I have many other cookbook with desserts in them, but the first one I always reach for when I want to try something different is this one.
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Format: Hardcover
The book is a sturdy spiral-bound hardcover. It lays flat when you bake from it which is great! With more than a 120 recipes to choose from, it'll keep you busy for a while :o) Almost every recipe contains a section in which they explain how they went about developing the recipe, the pitfalls they ran into, and most importantly, how they resolved them or worked around them. I also enjoyed reading "The American Table" sections which talked about the history of a particular dessert. There are about 7 broad "chapters", containing a vast array of dessert recipes, from pies and puddings, to (cup)cakes, bars and cookies. There's even a chapter called Holiday Cookie Swap! Almost every recipe is accompanied by a gorgeous photograph of the final product and/or helpful step-by-step pictures. Unfortunately, the ingredients in this book are given in volume measurements only. However, there's a page at the end of the book that can be referenced for weight measurements for the most commonly used ingredients in the book. That helped me a lot since I like to use my scale when I bake.

Disclaimer: I have received a free copy of Cook's Country Blue Ribbon Desserts from the editors at America's Test Kitchen. All opinions expressed in this review are mine.
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Format: Hardcover Verified Purchase
I've had this cook book for a while. When I first got it, several months ago I was thinking of a way to use up some cranberries in the freezer, I had two packets. I made the Upside Down Cranberry Cake, it was absolutely fabulous, so good I made another with the rest of cranberries. Now I cannot wait until cranberries are in season again.

About a month ago I decided it was time to try out some more cakes. I saw a picture of the Wellesley Fudge Cake, it looked so delicious, I had all the ingredients I decided to make it. It was an overwhelming success, the best chocolate cake I'd ever tasted, everyone loved it.

Last week I got the book out again and made the Tres Leches Cake, I'd never heard of it. As I followed the instructions for the cake, the batter was quite runny, it had a cup of milk in it. I thought this can't be right, but it came out perfectly and I'm still enjoying it!

I'm very glad I bought this book, it is packed with all sorts of interesting helpful information, and lots of lovely recipes for people like me who have a sweet tooth.
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Format: Hardcover Verified Purchase
The only problem with this cook book is that you are tempted to try each and every recipe! But if you try the recipes slowly then you in for the treat of your life. A great book at a great price, along with fast shipping. What more can I ask for?
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