| Washington Post Cookbook Contributor(s): Richman, Phyllis (Foreword by), Benwick, Bonnie (Compiled by) |
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ISBN: 0982324286 ISBN-13: 9780982324288 Publisher: Time Capsule Press, LLC OUR PRICE: $26.96 Product Type: Hardcover Published: April 2013 |
| Additional Information |
| BISAC Categories: - Cooking | Methods - General - Cooking | Regional & Ethnic - American - General |
| Dewey: 641.597 |
| LCCN: 2012952622 |
| Physical Information: 1" H x 8.2" W x 9.1" (2.20 lbs) 196 pages |
| Descriptions, Reviews, Etc. |
| Publisher Description: 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 |