An all-new collection of Bridge favorites.

Now available for the first time in one collectible and comprehensive volume, all the recipes from the third and fourth books originally published by Best of Bridge Publishing Ltd. These two books, Grand Slam: More Recipes from the Best of Bridge and Winners: More Recipes from the Best of Bridge, are still as popular as ever and are part of Canadian cookbook history.

These treasured recipes were enjoyed by thousands of Canadians a generation ago and can now be enjoyed by a whole new generation who want simple recipes with gourmet results.

Like The Complete Best of Bridge, Volume 1, it features an easy-to-use hardcover, concealed wire-o format, combined with new photography and updated text, that all give a nod to the needs of today's cook. But rest assured, there have been no changes made to the original recipes.

So whether you're looking to complete your Bridge cookbook collection or simply want to include tried and true recipes in your cooking repertoire, you'll find all this and more in this new collection.

The Best of Bridge cookbooks have over 3,500,000 copies in print.

The Editors of Best of Bridge

The Editors of Best of Bridge's profile page

Written by eight bridge players with excellent humor, and sprinkled throughout with many great, funny quotes, this volume is a pleasure even as a bedtime reading. The book is divided into three distinct sections: Brunch Buffets, Lunch and Dinner Buffets and Goodies. Each section is preceded with a list of content, further divided into groups of food categories to help readers choose. Having been originally targeted for Canadian readers, all measurements are also given in metrics. The recipes range from very simple to more involved but none beyond a beginner to average cook's ability. Ingredients are readily available, instructions are brief but precise (a beginning cook may have some head scratching with some instructions). All recipes are on single or facing pages for the cook's convenience, pages bound by sturdy wire binding. Twenty four full-page color illustrations break up the recipes, although it is unfortunate that illustrations are not referenced with the corresponding recipes. The index is good but cross-referencing is missing. This cookbook does not pretend to be a beautiful coffee table book, rather a useful and very practical book having a wide range of easy-to-follow recipes. It would serve as a well-thumbed basic cookbook for any everyday cook.

San Francisco Book Reviews