Washington Post Cookbook by Bonnie S. Benwick
€14.99
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Washington Post Cookbook by Bonnie S. Benwick Description
Discover the Washington Post Cookbook by Bonnie S. Benwick
The **Washington Post Cookbook by Bonnie S. Benwick** is not just a recipe book; it’s a culinary journey that showcases the very best of American home cooking. Published by Time Capsule Press, LLC on April 15, 2013, this cookbook brings together the rich tradition of dining and the art of well-crafted meals for home chefs. With an array of delights ranging from comfort foods to contemporary dishes, this cookbook is perfect for anyone looking to elevate their cooking skills.
Key Features of the Washington Post Cookbook
– **Diverse Recipe Collection**: Packed with over 100 recipes, this cookbook features something for everyone, from hearty entrees to scrumptious desserts.
– **Easy-to-Follow Instructions**: Recipes are designed with simplicity in mind, making it easy for both beginner and seasoned cooks to follow.
– **Accessible Ingredients**: The cookbook emphasizes the use of readily available ingredients, encouraging you to prepare delicious meals with minimal fuss.
– **Comprehensive Cooking Tips**: Each recipe comes with valuable cooking tips to help enhance your skills and understand the techniques behind each dish.
– **Engaging Prose**: Bonnie S. Benwick’s writing style is imbued with warmth and humor, making the reading experience enjoyable as well as informative.
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Explore Price Trends with Our 6-Month Price History
Understanding price trends can help you make an informed decision about your purchase. Over the past six months, the price of the Washington Post Cookbook has shown fluctuations, with notable dips during promotional events and holidays. Such patterns indicate an optimal time for a purchase may arise, allowing you to snag the best deal.
Insights from Customer Reviews
Customer feedback highlights the cookbook’s approachable recipes and helpful tips. Many users appreciate the variety of dishes, finding it easy to find something that suits all tastes. Common positive remarks include:
– **User-Friendly Layout**: Readers love the straightforward format, which makes it easy to locate recipes quickly.
– **Flavorful Dishes**: Users consistently rave about the taste and authenticity of the meals.
– **Adaptability**: Many reviewers note that these recipes can be easily adapted to suit different dietary needs.
However, some shoppers have pointed out a few limitations:
– **Limited Advance Preparation Guidance**: A few customers expressed a desire for deeper insights on meal prep timelines.
– **Ingredient Availability**: While most ingredients are accessible, some dishes require specialty items not found in all local stores.
Despite this, the overall response to the Washington Post Cookbook by Bonnie S. Benwick is overwhelmingly positive, reinforcing its place as a must-have in any kitchen.
Unboxing and Review Videos Available
For those who wish to see the cookbook in action, several unboxing and cooking demonstration videos are available on YouTube. These videos enhance your understanding of what the cookbook offers, showcasing the preparation process for select recipes. This visual element adds an engaging layer to your purchasing decision.
Why You Should Choose the Washington Post Cookbook
If you are searching for a combination of reliable recipes, engaging writing, and comprehensive cooking insights, the Washington Post Cookbook by Bonnie S. Benwick is an excellent choice. Whether you are cooking for a family gathering, an intimate dinner party, or just for yourself, this book provides the essential tools and inspiration to make any meal memorable.
With recipes that cater to diverse tastes and preferences, you’ll find that cooking becomes less of a chore and more of a delightful experience. From straightforward weeknight meals to elaborate weekend feasts, the opportunities for creativity are endless.
Whether you’re new to cooking or have been whipping up gourmet dishes for years, the **Washington Post Cookbook** enhances your culinary repertoire, giving you the confidence to explore new flavors and techniques.
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Washington Post Cookbook by Bonnie S. Benwick Specification
Specification: Washington Post Cookbook by Bonnie S. Benwick
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Washington Post Cookbook by Bonnie S. Benwick Reviews (8)
8 reviews for Washington Post Cookbook by Bonnie S. Benwick
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Stormy –
Given WaPo is going to be renamed & I can only stash so many recipes from the online recipe index, I decided to get a new copy while it was still available. Beautiful book, easy to read clean text & wonderful recipes made this a good purchase to remember my childhood paper (lost the Evening Star many moons ago). Recipes are largely accessible – ingredients can be found just about anywhere and many work right out of our garden or from the pier (for local seafood). They had me in the Starters with the Shad Roe on Toast Points with Orange Sauce – my father used to take us dip netting for shad on spring nights under the cherry blossoms at Hains Point. The roe we ate for breakfast with bacon, scrambled eggs and grits (the recipe in the cookbook is quite a bit more dressed up) was food of the gods. Carol Mason’s Herbed Gougeres is a go-to recipe I have used for years – fool-proof. Plenty of recipes calling for great Del Marva tomatoes and a lovely selection of seafood (though I would have preferred local more varieties like seabass, flounder, bluefish & monkfish rather than tilapia and salmon but that’s just me). The meats lend themselves to preparing head of time (nice when entertaining) and the veggie recipes provide a nice selection to work through – seasonally or on a whim. Desserts are a wonderful range from easy elegance (Peppered Strawberries) to sinful, just plain old sinful (Georgetown Cupcake’s Chocolate Ganache Cupcakes). Beautifully photographed, sturdy binding, great recipes from Southern classics to haute cuisine – what’s not to like? Glad I made the purchase.
Kasia –
This cookbook’s strength is in the mix — blending the basic and the innovative in accessible, and ultimately delicious, packages. The layout is beautiful, the photos tantalizing, and I’m making the cocoa-covered-grapes my go-to for summer entertaining. Love the twists on classics like mac & cheese (a little heat never hurts), and the caramel apple pie is on my list to try next. My mom had great success with the lemon chicken — tried on a tough crowd, too. There’s a reason why these recipes are readers’ favorites from the Post — and they’re making their way onto my list as well.
L. D. Lewis –
A nice cookbook library addition
Stella Carrier –
I admit that I am fortunate to have had the chance to purchase a hardcover version of the Washington Post Cookbook from money made at my current job/place of employment on December 23, 2016 and I purchased the kindlebook version of the Washington Post Cookbook by Bonnie Benwick and Phyllis Richman at a much later time. There is a foreword by Phyllis Richman and information on her early 1980s career work as Food editor with the Washington Post, in the 1960’s multiple food writers were invited to contribute to the Washington Post food section that include Julia Childs,James Beard, Mark Bittman, Steven Raichlen, multiple starter recipes, poultry recipes that include lemon and honey flavored chicken and Stephanie’s Fried Chicken, peppered strawberries, and more.
Roxane –
A beautiful book, no surprise, with Bonnie Benwick’s name on it. Her work is the best.
Washington Post recipes are wonderful, easy and tasty, always successful for me.
And the photography is vivid, artful, and those pictures contribute to my success in a major way.
Many thanks…
FrogLady –
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!
B. Greene –
This is a really elementary book with little to no technical depth. Really unimpressed with what I got and wished I could return it. This does not compare in any way, shape, or form to the NYT cook book.
Always Cookin’ –
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.