Phyllis Richman is the former long-time editor of the Washington Post Food section. Bonnie Benwick is the deputy editor of the Washington Post Food section.
Washington Post Cookbookby Bonnie Benwick
The first cookbook from the award-winning Food section of The Washington Post is a unique collection of more than 150 readers' favorite recipes from the last 50 years, ranging from classics to the experimental. It reflects the best of cooking from area chefs, Food staff members, and home cooks. Whether it's trendy kale chips or traditional fudge from Mamie
The first cookbook from the award-winning Food section of The Washington Post is a unique collection of more than 150 readers' favorite recipes from the last 50 years, ranging from classics to the experimental. It reflects the best of cooking from area chefs, Food staff members, and home cooks. Whether it's trendy kale chips or traditional fudge from Mamie Eisenhower, you'll see why the award-winning Food section is widely recognized as one of the best in the country. This cookbook is a must-have for any cook. ABOUT THE WASHINGTON POST FOOD SECTION:The Washington Post Food section and its writers have won 10 James Beard Awards, including two for Best Newspaper Food Section, since the journalism category was established in 1992.The Food section and its writers have won Association of Food Journalists' awards for writing, visual presentation, blogging and general excellence in 24 of the 26 years since the awards were initiated.
- Time Capsule Press, LLC
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- 9.00(w) x 8.00(h) x 0.69(d)
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This book is beautifully presented, and I double dare you see these up close and personal food photos without instantly salivating. While not exactly culinarily gifted, I enjoy reading good cook books. This one is written in an extremely clear and concise style - after all the dishes are from The Washington Post, one of our nation's most prestigious newspapers. Would recommend this for the more intermediary cook, although there are certainly recipes that are simple enough for anyone. Overall though, the recipes are essentially geared toward the more sophisticated palette and maybe not so much for families with children (unless your kids aren't picky eaters). Book would make a wonderful gift for anyone whose creativity blooms in the kitchen. As for the range of dishes, recipes are filed under the following categories: starters, soups, salads;pasta, rice grains;meats, meatless, poultry, seafood;vegetables;desserts, breakfast;breads, condiments, drinks;holidays; andtips and tricks.
The Washington Post Cookbook I received a copy of this book from NetGalley in exchange for an unbiased review. No other consideration was offered, expected or received. I have always been a fan of The Washington Post's food section, so to find some of their amazing recipes all in one place, so beautifully done, I just had to grab it up. This book is full of fancy cooking, most really not appropriate for Wednesday night dinners for the family, but still so much fun to make when you're having company or a dinner party, even for holiday meals.
Title: The Washington Post Cookbook Editor: Bonnie S Benwick Publisher: Time Capsule Press, LLC/Bookmasters, Inc Published: 4-15-2013 E-Book ASIN: B00D7KTI76 ISBN: 9780982324288 Pages: 252 All of us have checked out the recipes in our newspapers and some of us, myself included have tried some of them. In fact a favored recipe of my family came from our local grocers circular. The Washington Post is known for news excellence and now I hope for its delicious and beautiful to look at recipes. I can now say it is. Bonnie Benwick has compile some very amazing recipes to tempt just about any palate. Although located at the end of the cookbook there is an informative section Tips and Tricks that will help you with everything from seasonings, the different equipment you will need to prepare the dishes and an abbreviated equivalents and substitution chart. They went on to offer a variety of recipes. From a beverage to starter dish, to a side to the entrees with and without meat and of course dessert. They range from a simple such as the Guacamole Eggs to the more complex The Arroz Veracruzzano was a huge hit with my family. Simple and tasty, my 10 year old niece made it for the family as part of a meal she had to make on her own for her family to earn a girl scout badge. Other sitting in the kitchen and watching I was not allowed to say or do anything to help her. She said that recipe was so easy that she could have probable done it while standing on her head. I don't care how she stands I just hopes she decides to come visit again and help cook. It was such a joy to watch her enjoy herself as her now favorite aunt handed over her I-pad with instructions on how to pull up my cookbooks to peruse to find recipes she wanted to try. She backed up the Misery Meatloaf with Sesame Oil Vinaigrette with Asparagus (we substituted Italian style cut green beans. She finished her meal with a tasty dish of homemade vanilla ice cream with the Easy Butterscotch sauce. I could not believe how well she did in her planning and execution of the meal. Just in case you did not figure it out she received her badge. For my personal new favorite is the Brown Sugar and Beer Braised Beef. What sold me on it was the fact I had crammed way to much into a day where expected company called to say they were coming a few days early. At least they gave me a 24 hour warning so I made the beef the night before and then put it in the oven to warm while making the rest of the meal. It was still juicy, tender and smelled so great and tasted even better. I can not say enough on how easy these recipes are to follow. Even the most elegant and unusual can be made by the most amateur cook. With the wide range of recipes you can not close this cookbook with out finding more than a few to appeal to you and your family. Personally my family found quite a few that will be made on a regular basis. Thank you to Netgalley and the publishers for allowing me the opportunity to review The Washington Post Cookbook in exchange for an honest review. My niece has already told me that she was getting me a copy for Christmas for allowing her to use my home and kitchen to prepare her meal. Like I said I am at present her favorite Aunt. I pray she continues to explore the culinary world with such fervor and joy as she did this cookbook.
I love newspaper food columns! They tend to range from restaurant favorites, potluck standards, and fresh new food trends. This cookbook includes some of the best I have read--everything from a spectacular Texas Chichn-Fried Steak and Gravy to a deliciously light Ginger Shrimp with Carrot Couscous--I tried both and the recipes are both flawless and popular with my family. Then there's a versatile Agave Tomato Jam and the decadent White Chocolate Creme Brulee! While no one should have to survive with a single cookbook on the shelf, you might be able to get away with only this one.
A wonderful collection for any individual or family. You will love the recipes - contributed from chefs and readers! I enjoy this book more than any novel! Thank you.