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The Washington Post Cookbook
Readers' Favorite Recipes
by Bonnie Benwick (Compiler), Phyllis Richman (Foreword)
This title was previously available on NetGalley and is now archived.
Pub Date
Apr 15 2013
| Archive Date
Jun 26 2014
Description
The first cookbook from the nationally acclaimed, award-winning Food section of The Washington Post presents a collection of readers’ favorite recipes culled from the last 50 years. Ranging from classics to the experimental, these recipes reflect the best of cooking from the city’s multinational chefs, supplemented by dishes from staff members and home cooks. Whether it’s trendy kale chips or traditional fudge from Mamie Eisenhower, you’ll see why the Food section is widely recognized as one of the best in the country. It has won 10 James Beard Awards for journalism, including Best Newspaper Food Section in 2009 and 2010, and has earned Association of Food Journalists awards for writing, visual presentation, blogging, and general excellence in 24 of the 26 years since the awards were initiated. This cookbook is a must-have for any cook.
The first cookbook from the nationally acclaimed, award-winning Food section of The Washington Post presents a collection of readers’ favorite recipes culled from the last 50 years. Ranging from...
Description
The first cookbook from the nationally acclaimed, award-winning Food section of The Washington Post presents a collection of readers’ favorite recipes culled from the last 50 years. Ranging from classics to the experimental, these recipes reflect the best of cooking from the city’s multinational chefs, supplemented by dishes from staff members and home cooks. Whether it’s trendy kale chips or traditional fudge from Mamie Eisenhower, you’ll see why the Food section is widely recognized as one of the best in the country. It has won 10 James Beard Awards for journalism, including Best Newspaper Food Section in 2009 and 2010, and has earned Association of Food Journalists awards for writing, visual presentation, blogging, and general excellence in 24 of the 26 years since the awards were initiated. This cookbook is a must-have for any cook.
Advance Praise
“I remember going for dinner one night at the home of my grandmother [the late Washington Post publisher Katharine Graham]. Her spectacular French chef had prepared the entire dinner using recipes from The Post’s Food section. My favorite is the White Chocolate Crème Brûlée, which I have made again and again for my friends. They always love it.”—Katharine Weymouth, publisher and CEO, The Washington Post
“Trust the trusted Washington Post to deliver what we want: recipes that are all-around delicious, completely doable, and foolproof. A book to cook from, day after day.”—Dorie Greenspan, author of Around My French Table
“I’ve been really proud to see how food in the city has evolved. We have top chefs and food trucks, burger joints, and high-end restaurants. The Post is and has always been an important resource for people wanting to keep up with the excitement of food in Washington, the region, and the world.”—Chef-restaurateur José Andrés
“I remember going for dinner one night at the home of my grandmother [the late Washington Post publisher Katharine Graham]. Her spectacular French chef had prepared the entire dinner using recipes...
Advance Praise
“I remember going for dinner one night at the home of my grandmother [the late Washington Post publisher Katharine Graham]. Her spectacular French chef had prepared the entire dinner using recipes from The Post’s Food section. My favorite is the White Chocolate Crème Brûlée, which I have made again and again for my friends. They always love it.”—Katharine Weymouth, publisher and CEO, The Washington Post
“Trust the trusted Washington Post to deliver what we want: recipes that are all-around delicious, completely doable, and foolproof. A book to cook from, day after day.”—Dorie Greenspan, author of Around My French Table
“I’ve been really proud to see how food in the city has evolved. We have top chefs and food trucks, burger joints, and high-end restaurants. The Post is and has always been an important resource for people wanting to keep up with the excitement of food in Washington, the region, and the world.”—Chef-restaurateur José Andrés
Marketing Plan
In-paper advertising: The Washington Post, Express,
Capital Business and The Washington Post Magazine
Online advertising: washingtonpost.com
Radio and TV interviews: The
Washington Post Food Staff
Public relations outreach: Article placement
and reviews in targeted national food magazines and blogs
Book signing events: The
Washington Post Food staff
Social media: Facebook, Twitter, You
Tube, etc.
In-paper advertising: The Washington Post, Express,
Capital Business and The Washington Post Magazine
Online advertising: washingtonpost.com
Radio and TV interviews: The
Washington Post Food Staff
...
Marketing Plan
In-paper advertising: The Washington Post, Express,
Capital Business and The Washington Post Magazine
Online advertising: washingtonpost.com
Radio and TV interviews: The
Washington Post Food Staff
Public relations outreach: Article placement
and reviews in targeted national food magazines and blogs
Book signing events: The
Washington Post Food staff
Social media: Facebook, Twitter, You
Tube, etc.
Available Editions
| EDITION |
Other Format |
| ISBN |
9780982324288 |
| PRICE |
$29.95 (USD)
|
Additional Information
Available Editions
| EDITION |
Other Format |
| ISBN |
9780982324288 |
| PRICE |
$29.95 (USD)
|
Average rating from 43 members
Featured Reviews
Carol F, Reviewer
I am a Washington, DC native and have been reading the Washington Post food section for decades. I have always enjoyed seeing anything written by Phyllis Richman and wasn't disappointed when I read this book.
There is a good variety of recipes (many of which I'm anxious to try) and I would highly recommend it to anyone looking for an all-purpose cookbook.
Janet M, Librarian
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.
Featured Reviews
Carol F, Reviewer
I am a Washington, DC native and have been reading the Washington Post food section for decades. I have always enjoyed seeing anything written by Phyllis Richman and wasn't disappointed when I read this book.
There is a good variety of recipes (many of which I'm anxious to try) and I would highly recommend it to anyone looking for an all-purpose cookbook.
Janet M, Librarian
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.
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