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:
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.
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.