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Washington Post Cookbookby Phyllis Richman
Synopses & Reviews
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:
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.
What Our Readers Are Saying
Cooking and Food » Methods » Miscellaneous Methods