Sally Vaughan-Johnston is a professional chef, food writer and food stylist. This is her third collaboration with the ladies of Best of Bridge -- a stellar collection of recipes that will be treasured for years to come.
What is the Best of Bridge?
In 1975, at a weekend getaway, eight women friends had an idea: Since a consistent highlight of their decade-old bridge group was the food they prepared and enjoyed together, perhaps they should think about writing a cookbook. This spur-of- the-moment notion was the impetus for The Best of Bridge, which went on to become one of the most successful brands in Canadian publishing, with more than three million books sold.
Written in a welcoming style, the recipes are easy to execute, yet produce "gourmet" results. Their unique approach, which includes jokes to keep cooks smiling, has ensured a faithful following. The Best of Bridge recipes are staples at potlucks across the country, and the generation of children raised on them is now cooking for themselves. "We get lots of mail from people looking for specific books to give to their adult kids," the Ladies report. "They want to make dishes that were always served at family celebrations. Our recipes have become part of their domestic traditions."
As the Ladies would say, "You should have these books. We've tested, tasted and revised. We promise you'll love every recipe."
I love this cookbook. I use my slow cooker a lot in the colder months. I've had mine for a couple of years - I bought this one for my son for a gift. Read morePublished 3 months ago by Edwina Bishop
I think the recipes are excellent. They are a little different than other slow cooker recipes I would recommmend this cookbook. Best of Bridge come through again.!!Published 7 months ago by Angela Stern
There are a lot of great recipes and they are dishes my family would want to eat with ingredients already in the house. Read morePublished 12 months ago by Gail Ouellette
Not as attractive as the other Bridge cookbooks. It has all the old standbys and I do not use it often..A good idea for those new ro slow cooking.Published 12 months ago by M. A. Pepper