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Original Essays | September 30, 2014

Brian Doyle: IMG The Rude Burl of Our Masks



One day when I was 12 years old and setting off on my newspaper route after school my mom said will you stop at the doctor's and pick up something... Continue »
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    Children and Other Wild Animals

    Brian Doyle 9780870717543

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1 Burnside Cooking and Food- Americana
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23 Remote Warehouse Cooking and Food- Miscellaneous Methods

Washington Post Cookbook

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Washington Post Cookbook Cover

 

Synopses & Reviews

Publisher Comments:

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.

Synopsis:

This first-ever cookbook from the Washington Posts Food section contains over 150 favorite recipes from a variety of categories including drinks, meats, salads, soups, starters, vegetables, and desserts. Selected by the editors of the Posts Food section, the book includes a foreword by Phyllis Richman, its long-time editor. The Posts Food section has been recognized nationally for its food reporting as a past James Beard Award winner.

About the Author

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.

Product Details

ISBN:
9780982324288
Author:
Richman, Phyllis
Publisher:
Time Capsule Press, LLC
Author:
Benwick, Bonnie
Author:
Company, Washington Post
Subject:
Culinary Arts & Techniques
Subject:
Cooking and Food-Miscellaneous Methods
Edition Description:
Hardcover w/Dust Jacket
Publication Date:
20130431
Binding:
HARDCOVER
Language:
English
Pages:
252
Dimensions:
9 x 8 x 2 in 1 lb

Related Subjects

Cooking and Food » Methods » Miscellaneous Methods
Cooking and Food » Regional and Ethnic » Americana
Cooking and Food » Regional and Ethnic » United States » Ethnic
Cooking and Food » Regional and Ethnic » United States » General
Cooking and Food » Regional and Ethnic » United States » New England
Metaphysics » General

Washington Post Cookbook New Hardcover
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Product details 252 pages Time Capsule Press, LLC - English 9780982324288 Reviews:
"Synopsis" by ,
This first-ever cookbook from the Washington Posts Food section contains over 150 favorite recipes from a variety of categories including drinks, meats, salads, soups, starters, vegetables, and desserts. Selected by the editors of the Posts Food section, the book includes a foreword by Phyllis Richman, its long-time editor. The Posts Food section has been recognized nationally for its food reporting as a past James Beard Award winner.
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