Title: The Washington Post Cookbook
Publisher: Time Capsule Press LLC
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 recognize as one of the best in the
country. This cookbook is a must-have for any cook. ABOUT THE
WASHINGTON POST FOOD SECTION: 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 cookbook has such an amazing array of recipes! The recipes are detailed, easy to follow and appeal to many different tastes. The photographs are well done and look fantastic, they make you want to jump up and cook them immediately.
One of my favorite recipes out of this book was Pasta and Lentils, Sicilian Style. I followed the recipe to a T, and it came out perfect and was a huge hit! I even got my picky nieces and nephews to try it out. I can't wait to try more out of here!
I loved the simplicity of the layout and how the whole book was organized! It is a fantastic cookbook! Once you try these recipes out, you are going to want to pass them around!