The Washington Post Cookbook

by Bonnie Benwick (Editor)

This first-ever cookbook from the Washington Post s 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 Post s Food section, the book includes a foreword by Phyllis Richman, its long-time editor. The Post s Food section has been recognized nationally for its food reporting as a past James Beard Award winner.

Genres: Cookbooks

256 pages, ebook

First published April 15, 2013

Reviews

[megHan · Rating 4 out of 5]

I received a copy of this book from NetGalley in exchange for an unbiased review. No other consideration was offered, expected or received.

I have always been a fan of The Washington Post's food section, so to find some of their amazing recipes all in one place, so beautifully done, I just had to grab it up. This book is full of fancy cooking, most really not appropriate for Wednesday night dinners for the family, but still so much fun to make when you're having company or a dinner party, even for holiday meals.

[Darren · Rating 4 out of 5]

A simple book that does what it says on the tin: provides a selection of some of the top recipes most acclaimed by many readers of the Washington Post in the past half century.

Ranging from classic and traditional recipes to some more contemporary or experimental dishes, there is surely something for everyone in this deceptively small book. Despite recipes being seemingly crammed together, the book's light and airy design makes browsing through a pleasure rather than a chore. The recipes are split into clear sections and there is a detailed index at the back enabling you to search by recipe title or even key ingredient. It would be fair to say this is a book where quality rather than quantity is to the fore.

A few grumbles exist however: the photographs used within the book are of a great engaging standard but there are just all too few of them. Each and every recipe, particularly in a book of this kind, is deserving of its own photograph. Measures are stated only in U.S. imperial units, which is not a surprise per se as it is an American book but many foreigner readers will be drawn towards this book, particularly when you consider the origin and statue of its recipes.

There are many compilation-type cookbooks out there but make no mistake, this is not one of those. This is a carefully-curated, thoughtful selection. The price point might be a bit high for a casual purchase but if you are open to trying something new (or if you are a Washington Post reader maybe your favourite recipe will be featured) then this could be a book worthy of a closer look.

Needless to say, this book could become a regularly-examined tome when one is lacking in inspiration as what to cook!

The Washington Post Cookbook: Readers' Favorite Recipes, written by Bonnie Benwick (Compiler) and published by Time Capsule Press, LLC/Bookmasters, Inc. ISBN 9780982324288, 256 pages. Typical price: USD29.95. YYYY.


// This review appeared in YUM.fi and is reproduced here in full with permission of YUM.fi. YUM.fi celebrates the worldwide diversity of food and drink, as presented through the humble book. Whether you call it a cookery book, cook book, recipe book or something else (in the language of your choice) YUM will provide you with news and reviews of the latest books on the marketplace. //

[Beka · Rating 3 out of 5]

Not bad, but not amazing.

[DelAnne Frazee · Rating 5 out of 5]

Title: The Washington Post Cookbook
Editor: Bonnie S Benwick
Publisher: Time Capsule Press, LLC/Bookmasters, Inc
Published: 4-15-2013
E-Book ASIN: B00D7KTI76
ISBN: 9780982324288
Pages: 252


All of us have checked out the recipes in our newspapers and some of us, myself included have tried some of them. In fact a favored recipe of my family came from our local grocers circular. The Washington Post is known for news excellence and now I hope for its delicious and beautiful to look at recipes. I can now say it is. Bonnie Benwick has compile some very amazing recipes to tempt just about any palate.


Although located at the end of the cookbook there is an informative section Tips and Tricks that will help you with everything from seasonings, the different equipment you will need to prepare the dishes and an abbreviated equivalents and substitution chart. They went on to offer a variety of recipes. From a beverage to starter dish, to a side to the entrees with and without meat and of course dessert. They range from a simple such as the Guacamole Eggs to the more complex


The Arroz Veracruzzano was a huge hit with my family. Simple and tasty, my 10 year old niece made it for the family as part of a meal she had to make on her own for her family to earn a girl scout badge. Other sitting in the kitchen and watching I was not allowed to say or do anything to help her. She said that recipe was so easy that she could have probable done it while standing on her head. I don't care how she stands I just hopes she decides to come visit again and help cook. It was such a joy to watch her enjoy herself as her now favorite aunt handed over her I-pad with instructions on how to pull up my cookbooks to peruse to find recipes she wanted to try. She backed up the Misery Meatloaf with Sesame Oil Vinaigrette with Asparagus (we substituted Italian style cut green beans. She finished her meal with a tasty dish of homemade vanilla ice cream with the Easy Butterscotch sauce. I could not believe how well she did in her planning and execution of the meal. Just in case you did not figure it out she received her badge.


For my personal new favorite is the Brown Sugar and Beer Braised Beef. What sold me on it was the fact I had crammed way to much into a day where expected company called to say they were coming a few days early. At least they gave me a 24 hour warning so I made the beef the night before and then put it in the oven to warm while making the rest of the meal. It was still juicy, tender and smelled so great and tasted even better.


I can not say enough on how easy these recipes are to follow. Even the most elegant and unusual can be made by the most amateur cook. With the wide range of recipes you can not close this cookbook with out finding more than a few to appeal to you and your family. Personally my family found quite a few that will be made on a regular basis. Thank you to Netgalley and the publishers for allowing me the opportunity to review The Washington Post Cookbook in exchange for an honest review. My niece has already told me that she was getting me a copy for Christmas for allowing her to use my home and kitchen to prepare her meal. Like I said I am at present her favorite Aunt. I pray she continues to explore the culinary world with such fervor and joy as she did this cookbook.

[Mara]

I'm not sure one really reads a cookbook. The visual pleasure they offer is almost more linked to touch and taste than the simple sight one usually employs in reading.

I collect cookbooks and food magazines, even when I know I'm not really going to use them, for the joy I get in seeing the final dish. (I guess this is the reason I usually avoid the old-fashioned ones full of text and without images. Even if I know they have a treasure buried within, I need to see the dish. :-)

The Washington Post Cookbook doesn't fail me at all: I wanted to bite the book in a few occasions (well, yes, I might have been slightly hungry...my youngest kitten too. She literally tried to pawn a few of the images... the meaty ones strangely enough).

But, of course, the WPC has plenty to offer to the readers. From a very interesting introduction that narrates the history of the newspaper's food section, to the bounty of recipes from its archives. (Many of which have never been published online.)

The recipes are varied, some traditional enough, others are culinary experiments. They are divided in sections: from the logical starters-to-desserts, to the more unusual breakfast and holidays.

In the recipes you'll find useful hints from how to hard-boil an egg to more complex ones. (The note on eggs made me laugh. We do it in a completely different manner in Europe). You'll also find some tips that will allow you to shorten the total cooking time.

Each dish is explained in easy to follow instructions (in bullet points, so no mistakes!) and, whenever possible, we are told what we can prepare ahead of time.

If I have to find a fault in it, it's the lack of a "difficulty" meter. A simple "easy to expert" scale would make me feel better in choosing a recipe (above all as I use my friends as guinea pigs of my cooking). I can gauge whether I have the time or the inclination to try a more "daunting" dish.

I also noticed that this isn't what I would call an every day kind of cookbook. (But that's because some of it sounds exotic to my ears. Yes, even the Italian sounding ones.)

I would have appreciated a more international touch. US imperial measures are difficult to use outside the US. And I belong to the side that believes cooking should be metric :)

The book ends with a useful pair of pages on tricks, tips and substitutions.

What I "earmarked":

-Carol Mason's Herbed Gougeres and Guacamole eggs (devilled eggs)
-Pomelo, Escarole, and Candied Bacon Salad with Lemon Dressing
-German Potato Salad
-Lemon Rice with pine nuts
-Lemon and honey Chicken
-Chocolate Grapes

I skirted the Macaroni and Cheese recipe, that's a comfort food for an American and a "oh yack" one for an Italian (But I admit the picture was yummy.)

[Kim Ambler · Rating 4 out of 5]

When I first learned that The Washington Post had come out with a cookbook, I wanted to get my hands on it right away. I grew up in the suburbs of DC, and we received daily delivery of the Washington Post. Knowing these recipes were from the WaPo Food section immediately produced strong feelings of nostalgia. As a kid, I always looked forward to checking out the Food section and the recipes it contained. I could not wait to view this compilation!

Things got off to a rocky start for me with this cookbook. I am a picky eater, and though I love food, my culinary palate is limited. I am not looking for a lot of hoity- toity, hard to prepare recipes. Nor am I looking for wildly exotic foods. I just like easy recipes that taste great. It is particularly exciting to find recipes that seem a little fancy, or gourmet, but are not really all that hard to make. I got nervous as I moved through the first few sections of the book. Nothing in the Starters, Soups, or Salads sections really appealed to me. Nothing. In the interest of full disclosure, I should mention that I do not like salad. So it seemed logical that I wouldn't love anything in that section. I always enjoy soups and starters though, so I couldn't believe none of them sounded good to me.

However, as I moved through the book into the other sections, I found many recipes that looked and sounded delicious. There were numerous recipes in the Pasta, Rice and Grains section, as well as the meat and poultry sections, that sounded fantastic. Then I continued on to the Desserts, Breakfasts, and Breads sections to find even more amazing recipes.

Overall, despite the shaky start, I ended up loving this cookbook! I discovered dozens of recipes I am eager to make. There were a few things in particular I really appreciated about the book. I thought it was neat that it included a “Holidays” section. I also thought the “Tips and Tricks” section seemed quite helpful. It was short, but jam packed with great ideas. I enjoyed the beautiful photographs throughout the cookbook, though I would have liked to have seen a lot more photos. The recipes seemed easy to medium in terms of ease of preparation which makes this cookbook a wonderful selection for a wide range of people.

*I am very thankful to have received a free digital copy for review from NetGalley in exchange for my unbiased review.

[Mtbike40 · Rating 4 out of 5]

There have been many times that I have jumped onto the internet to search for recipes from local newspapers across the country. I am always looking for those special recipes that are being shared in local papers that use local ingredients that are in season during that particular time of the year. I have found many great recipes this way but I almost always find myself wishing that there was an easier way to get access to these recipes.

This cookbook is a wonderful and amazing archive of recipes from The Washington Post. The recipes in the cookbook come from a real variety of dates and is like having a guide to how great recipes have changed over time.

The cookbook is organized into 15 different recipe categories from starters, soups and salads, to an amazing selection of different meats, breakfast recipes and even special recipes for the holidays. Each category provides7 to 10 recipes from the history of The Washington Posts food column archives.

There is a great variety and the author has done a great job of keeping out health in mind. I was impressed with many of the recipes commitment to healthy eating habits.

I am just getting started with trying these recipes out but will provide an update on some of the recipes once I have a chance to prove that they are a tasty as the sound.

I think this is a great cookbook with a lot of great variety and great pictures. Definately worth a look.

[Jo · Rating 3 out of 5]

The Washington Post Cookbook
By Bonnie Benwick (Editor)
Summery courtesy of goodreads.com
This first-ever cookbook from the Washington Post s 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 Post s Food section, the book includes a foreword by Phyllis Richman, its long-time editor. The Post s Food section has been recognized nationally for its food reporting as a past James Beard Award winner.

Review

Yum... That was my first thought as I leafed through this book, 150 mouth watering recipes. The recipes are varied, some traditional, others experimental. They are divided in sections: from the logical starters-to-desserts, to the more unusual breakfast and holidays.

In the recipes you'll find useful hints from how to hard-boil an egg to more complex ones. (The note on eggs made me laugh. We do it in a completely different manner in Europe). You'll also find some tips that will allow you to shorten the total cooking time.

Each recipe has easy to follow instructions (in bullet points, so no mistakes!) and, whenever possible, we are told what we can prepare ahead of time.
3 Stars

[Amy · Rating 3 out of 5]

Disclaimer: I received a copy of this book from Net Galley in exchange for an honest review.

This cookbook is full of fancy recipes that you're not going to make on an average weeknight. I think it would be more useful for people who host dinner parties or who like to impress guests with their cooking skills.

I was surprised to discover that the recipes don't include prep time or serving size. Both are pretty important bits of information when you're cooking. Also, I really prefer cookbooks to have pictures of each of the recipes not just a select few.

I wouldn't recommend this book to a novice cook as some of the recipes are complicated & include ingredients that aren't easily found. I think it's more geared towards the foodie who enjoys the process of making a meal.

I rarely purchase cookbooks since so many recipes are available on the internet for free. There just aren't enough easy recipes in this book for me to consider purchasing it for myself.

It would make a nice gift for someone who truly loves to cook.

[*Angela* · Rating 3 out of 5]

At first glance, I thought this was a foodie-only cookbook. I’m not a foodie, but I love to cook and after going through the entire cookbook, there are some recipes that I cannot wait to try (chocolate grapes, butternut squash mac and cheese, mahogany short ribs to name a few…).

I wish the recipes included prep time and serving size. And although the pictures through out the book are beautiful, I personally like a picture of every recipe.

My favorite parts of this cookbook besides the full range of recipes were the 2 pages of great tips at the end of the book. I also liked the detailed index of recipes and appreciated the history of the recipes (when they were posted in the Washington Post, the story behind them, etc).

I would not necessarily recommend this book for a novice cook, but I do believe everyone will find some goodies inside.

*Ebook courtesy of Time Capsule Press, LLC, provided by Netgalley in exchange for an honest review. Thank you!*

[Rosanita · Rating 5 out of 5]

I received a free copy of this book in exchange for an honest review.

I'm a pretty good cook and pretty adventurous in the kitchen. I'm not scared to try new recipes. But, there were some recipes in this book that were intimidating. A few of the easier recipes include kale chips (no more paying out the nose for them at specialty supermarkets), guacamole eggs (a nice change from regular deviled eggs), cauliflower pesto soup, and all of the salads.

The meat recipes are tasty, but can get expensive. Many of the recipes use inexpensive ingredients, but there are a few for which you should watch out. I'm glad they included a meatless section and the desserts are scrumptious.

I liked the layout, the pictures and how there's a separate chapter for tips and tricks. There are a variety of dishes to try.

[Cherry Lemonade · Rating 5 out of 5]

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!

[kathyrn · Rating 5 out of 5]

The Washington Post Cookbook is the perfect way to treat yourself or anyone else who loves to cook. I'm sure if you buy a copy for a gift you'll want to keep it for yourself. It covers everything from starters to a section on Tips and Tricks.

There are entirely too many recipes I want to try -- The Easy Butterscotch Sauce, Napa Cabbage Kimchi, Baked French Toast, Ginger Spiced Chickpeas again way to many to mention here. And I've never baked bread but I would like to challenge myself with the High Holidays Challah bread. Also the photographs are beautiful.

I viewed this as an eBook from netgalley

[Nichole ~Bookaholic~ · Rating 4 out of 5]

So many mouth watering recipes....where to start...I think I bookmarked about 1/2 of them to try...

This has a wonderful selection of recipes and it is laid out well, my only complaint is that there are not photo's for each dish...which is really only an issue for the recipes I have never tried or made variations of...I just like to see what my dish is supposed to look like when done. Not a big deal but something I like to see in cookbooks.

I have an old e-ereader that is dedicated to just cookbooks and this one is going in the "favorites" collection.


book provided by publisher through NetGalley for an honest review

[christianchicklit · Rating 4 out of 5]

Several recipes that I am eager to try including: Mussels and Shrimp in Coconut Lime Broth, Curried Shrimp and Onions with Cashews and Rice, Lemon-and-Honey Flavored Chicken and an Aviation Cocktail (with gin, maraschino liqueur and lemon juice). But for every recipe that sounds interesting, there are as many that sound odd to me; Beer Omelet, Peppered Strawberries and Goat Butter Biscuits.
Overall, I am giving this a 4 star rating because you only need one outstanding recipe to make it worth the buying the whole book.
I received a complimentary e-copy of this book from NetGalley in exchange for a fair and unbiased review.

[Naomi · Rating 4 out of 5]

Read my full review: http://bit.ly/10HhWwB

My opinion: My first impression of this cookbook was definitely not my last. When I first had downloaded the book, I thought nice cookbook but for entertainment only. When I ended the book I was like "dang...tons and tons of recipes that I could make for family meals!"

Recipes were laid out for easy instruction. I was also impressed that the majority of the recipes while unusual seemed simple to prepare. Pictures of completed product were included for the majority of the dishes.

[Janet Martin · Rating 5 out of 5]

I love newspaper food columns! They tend to range from restaurant favorites, potluck standards, and fresh new food trends. This cookbook includes some of the best I have read--everything from a spectacular Texas Chichn-Fried Steak and Gravy to a deliciously light Ginger Shrimp with Carrot Couscous--I tried both and the recipes are both flawless and popular with my family. Then there's a versatile Agave Tomato Jam and the decadent White Chocolate Creme Brulee! While no one should have to survive with a single cookbook on the shelf, you might be able to get away with only this one.

[Tanya Booklovinghippo · Rating 4 out of 5]

I recently received an ARC of this book and was looking back through my "bookmarks" section and all I have written is " Yummy", "Definitely Must Try" and "ooooooo" for almost every single recipe in this cookbook. The day after I received this ARC I had to try to Cottage Pancakes (Page 164). They were amazing! Nice and moist and delicious. I have never ever thought of putting sour cream into my pancakes, but let me tell you- I am never going back! I am absolutely in love with this cookbook and am definitely considering ordering a paper copy! You definitely cannot go wrong with this cookbook!

[Tokies · Rating 4 out of 5]

NetGallery --Freebie review

I don't own any subs to the Washington Post. I kinda wish i did.I may be a little bit of a food porn lover but this book is .. yummy

The one thing this book had going for it is the recipes arent just normal everyday american cooking though there are a few like that in there. Each one had a bit of history to them if anything i wish there was less recipes and more stories and pictures.

[Therinia · Rating 4 out of 5]

I really enjoyed this book. And anyone who is a fan of Green Eggs and Ham will like the Guacamole Eggs recipe as much as I did. It was simple and easy to make. Only thing is you have to eat it kind of quick, but they are so delicious that isn't a problem! I also tried the 30-minute Red Lentil soup, and again, it was a winning recipe. I like cookbooks where I can actually make the food. I'll be working my way through this cookbook, for sure. It is a keeper.

[Teri · Rating 5 out of 5]

The Washington Post Cookbook is full of great recipes that I enjoyed trying out! Things like Lemon and Honey Flavored Chicken, Maryland Crab Cakes, Man-Catcher Brownies and Fluffy Southern Biscuits there is truly something for everyone! The photography is beautiful, and these recipes are tried and true. You really can't go wrong with a great cookbook and this one is worth adding to your collection.

[Mistress OP · Rating 4 out of 5]

NetGallery --Freebie review

I don't own any subs to the Washington Post. I kinda wish i did.I may be a little bit of a food porn lover but this book is .. yummy

The one thing this book had going for it is the recipes arent just normal everyday american cooking though there are a few like that in there. Each one had a bit of history to them if anything i wish there was less recipes and more stories and pictures.

[Happy Reader · Rating 4 out of 5]

Read Netgalley ARC.

This is a very nice cookbook. It's beautifully photographed, there are lots of interesting recipes (including some regional specialties), and the variety of types of dishes is quite nice. I especially appreciate the notes about the origins of recipes and the tips make that it easier for the home cook to try them.

[Elizabeth · Rating 5 out of 5]

I received a copy of this cookbook from NetGalley and I'm so glad I requested it. It's one cookbook I will gladly buy. The recipes were relatively easy to prepare and the photos were beautiful. I'm not the best cook in the world, but the majority of these look like a cook like me can tackle them.

[Reddwhine · Rating 4 out of 5]

Nice cookbook with a good variety of recipes. I don't cook but I like reading recipes and looking at the pictures. My only complaint was that not every recipe came with a photo.

[Amber Strawn · Rating 4 out of 5]

This is an amazing cookbook. I'm absolutely in love with the photography, and the layout is completely elegant. Highly recommended!