All-New Blue Ribbon Cookbook

In her second collection of recipes gathered from state fairs, Hanley again focuses on baked goods and preserved condiments. The recipes here move out from the basics to embrace ethnic and specialty items, such as Finnish Farmers' Sourdough Rye Bread and Chinese Almond Cookies. Apricot Danish Pastries, Maple Oatmeal Bread and Chocolate-Mocha Hazelnut Cake could hold their own at fancy celebrations, while simpler Amish Sugar Cookies, no-knead Old Fashioned Cinnamon Rolls, and Lattice-Crust Pineapple Pie speak clearly of their hearty country fair origins. The concluding chapter, ""Sweet Spreads and Savory Relishes,"" includes the likes of Nectarine Jam and Sassy Salsa. Hanley includes the prize winner's name and state fair location, ranging from Vermont to California, for each of these 157 recipes. (Aug.)