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Washington Post Cookbook Hardcover – April 15, 2013


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Product Details

  • Hardcover: 252 pages
  • Publisher: Time Capsule Press, LLC (April 15, 2013)
  • Language: English
  • ISBN-10: 0982324286
  • ISBN-13: 978-0982324288
  • Product Dimensions: 9.1 x 8.2 x 1 inches
  • Shipping Weight: 1.9 pounds (View shipping rates and policies)
  • Average Customer Review: 4.4 out of 5 stars  See all reviews (34 customer reviews)
  • Amazon Best Sellers Rank: #466,734 in Books (See Top 100 in Books)

Editorial Reviews

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.

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Customer Reviews

4.4 out of 5 stars
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4 star
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See all 34 customer reviews
Also the photographs are beautiful.
Kathryn Wozniak
I received a free copy of this book in exchange for an honest review.
Rosanita
I just like easy recipes that taste great.
Galley Hunter

Most Helpful Customer Reviews

14 of 16 people found the following review helpful By Always Cookin' on April 12, 2013
Format: Hardcover Verified Purchase
Gorgeous food photos, dependable recipes, an eclectic, fun collection with something for every cook -- what's not to love about this book? And not too expensive! I've been a loyal reader of the Post food section for many years because I know they test all their recipes and they include things to appeal to lots of different skill levels and interests. I like the fact that these are the recipes that most readers requested or printed out from the paper's online archive. Also, I had lost my copy of the caramel-apple pie recipe that won the paper's pie contest several years ago, so I was so happy to see it included in this book. It is beyond awesome. And the "Hoisin Hens" recipe from 1993 that I never thought I'd find again -- it's in this book. Definitely worth adding to your cookbook collection.
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5 of 5 people found the following review helpful By FrogLady on April 22, 2013
Format: Hardcover Verified Purchase
I confess, cookbooks are my weakness. And I've really enjoyed spending the last couple of evenings going through the pages of this book. I would say almost all ingredients are available from your mid- to large-town grocery store (And what you can't find there, you can probably get from Amazon!). And the cooking techniques don't require a lot of expertise, maybe just some time and patience. It's a very realistic cookbook, but with some tantalizing choices. I will be moving to a smaller town into a condo soon, and I will not have access to a grill, so I appreciate a book that doesn't assume everyone has all the amenities of a single family home, or access to lots of ethnic markets. The photography is beautiful, and the headnotes are useful -- I learned more about some Washington DC foodwriters and institutions. I'm glad to add this to my book collection!
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9 of 12 people found the following review helpful By Suzinne Barrett VINE VOICE on April 16, 2013
Format: Hardcover
This book is beautifully presented, and I double dare you see these up close and personal food photos without instantly salivating. While not exactly culinarily gifted, I enjoy reading good cook books. This one is written in an extremely clear and concise style - after all the dishes are from The Washington Post, one of our nation's most prestigious newspapers. Would recommend this for the more intermediary cook, although there are certainly recipes that are simple enough for anyone. Overall though, the recipes are essentially geared toward the more sophisticated palate and maybe not so much for families with children (unless your kids aren't picky eaters). Book would make a wonderful gift for anyone whose creativity blooms in the kitchen. As for the range of dishes, recipes are filed under the following categories:

starters, soups, salads;
pasta, rice grains;
meats, meatless, poultry, seafood;
vegetables;
desserts, breakfast;
breads, condiments, drinks;
holidays; and
tips and tricks.

Full disclosure: this reader was provided an advance copy through netgalley.com.
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2 of 2 people found the following review helpful By L. Mountford TOP 500 REVIEWERVINE VOICE on August 21, 2013
Format: Hardcover
As a cookbook collector, I was happy to read and review this collection of reader favorites from the Washington Post when it showed up on my Netgalley list.

I found it to be a very mixed bag: some recipes immediately caught my interest; others, not so much. For example, I didn't find much in the Starters chapter that I really wanted to try. In some cases, the ingredients combined with the amount of time and effort needed to produce the finished product just didn't seem worth it. I did make "Carol Mason's Herbed Gougères," and they turned out WONDERFUL. Will definitely be making these again.

But the collection really shines in the Meat chapter, with a half dozen recipes I immediately added to my "must try soon!" list. I've already made "Brown-Sugar-and-Beer-Braised Beef," "Mahogany Short Ribs," "Misery Meatloaf" (I'm a sucker for a good meatloaf!), and "Pistachio and Pomegranate Meatballs." Each of these recipes could be made easily by a good beginning or intermediate cook, but they're impressive enough for a group of "foodies."

A bit more involved is "Ann Marotto's Fresh Tomato Pie" from the Meatless chapter, but it's so worth it. I served this for a light summer lunch, with a side salad and a fresh crisp Pinot Gris. From the Poultry chapter, I've made "Lemon-and-Honey-Flavored Chicken," using bone-in chicken thighs. This is one of those wonderful "toss everything into a pan, and bake"-type recipes -- very easy, great flavors, etc.

Not every recipe in this book will appeal to everyone, but you're bound to find something that you'll like -- in fact, you'll probably find several "somethings" that will tempt you to head to the store and into the kitchen. Would make a nice gift, too. A solid 4 stars.
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2 of 2 people found the following review helpful By shelfishness on April 26, 2013
Format: Hardcover
The Washington Post, known for excellent reporting, for years has been collecting reader recipes and Washington DC staples, and The Washington Post Cookbook is the perfect collection of favorites over the years. These recipes are time tested and diverse with all sorts of flavors.

This recipe is certainly not vegetarian, but it has some wonderful vegetarian and vegan options. With recipes like Icy-Spicy Watermelon Soup, Black Bean and Chipotle Soup, and Kale Chips, starters and appetizers are in the bag. German Potato Salad; Chickpea, Cucumber, Tomato and Avocado Salad; Vegetarian Chili with Butternut Squash and Rutabaga; and Tofu-Pesto Pasta make dinner fun and flavorful. There are some exciting vegetable options such as Tomato Kimchi-chi, Sweet and Sour Pumpkin, and Ginger-Spiced Chickpeas which are delicious side dishes with unexpected flavors sure to please anyone.

Beyond these, there are unique dessert options such as Chocolate Grapes and a wide assortment of breakfast options and breads that are tantalizing. For the most part, however, these are vegetarian, but not vegan. The recipes in this collection are incredibly varied, and while the book does not aim to be plant-based in any way, there are some great surprises. The one thing that I struggled with was wanting more pictures. Otherwise, the book is jam packed with everything from condiment recipes to delicious holiday fare and well worth exploring.
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