Washington Post Cookbook by Bonnie S. Benwick
$6.88
Washington Post Cookbook by Bonnie S. Benwick Price comparison
Washington Post Cookbook by Bonnie S. Benwick Price History
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 a must-have for culinary enthusiasts and home cooks alike. This cookbook, published by Time Capsule Press, LLC on April 15, 2013, offers a dynamic mix of recipes that reflects the diverse tastes and flavors found within the pages of America’s most trusted newspaper. With 196 pages of culinary treasure, this hardcover edition weighs in at 2.2 pounds and measures 8.5 x 0.75 x 9.5 inches, making it an ideal addition to any kitchen.
Key Features and Benefits
- Diverse Recipe Collection: The cookbook features an extensive array of recipes that cater to various tastes, from classic American dishes to international cuisine, ensuring there’s something for everyone.
- Expert Insights: Each recipe is curated with insights from experienced Washington Post food writers, offering tips and tricks that elevate your cooking experience.
- Well-Structured Layout: With easy-to-follow instructions and a user-friendly layout, you will find it effortless to navigate through recipes, making cooking less intimidating.
- Perfectly Sized: The 196 pages are filled with recipes crafted to fit busy lifestyles, making it perfect for quick meal preparations or elaborate dinner parties.
Comparative Pricing Across Providers
The price of the Washington Post Cookbook by Bonnie S. Benwick varies across multiple retailers. On average, it is priced competitively, making it accessible for all budget-conscious buyers. Current prices range from $20 to $35, depending on the retailer. Amazon often includes deals that make this memorable cookbook even more enticing for culinary lovers. Our price comparison tool allows you to find the best deal available for this sought-after cookbook.
6-Month Price History Trends
Our 6-month price history chart indicates considerable fluctuations. Over the past half-year, the price has seen a steady increase during the holiday season, reflecting the growing popularity of the cookbook as a gift choice. Additionally, we noted a few dips, showing that savvy shoppers may find better deals during specific sale events. Monitoring the pricing trend of this product helps you make informed purchasing decisions to get the best value for your money.
What Customers Are Saying
Customer reviews reveal a positive reception for the Washington Post Cookbook. Many users praise the clear instructions and the variety of recipes available. Home cooks appreciate how the recipes range from easy weeknight dinners to spectacular desserts. Specific highlights from reviews include:
- Numerous users mentioned the “family-friendly recipes” that have become staples in their homes.
- Reviewers noted that ingredients are often easy to find, encouraging less waste and hassle when cooking.
- Users did point out that some recipes may require more time than expected, which could be a drawback for those looking for quick meals. However, the results are often worth the extra effort.
Unboxing and Review Videos
In addition to written reviews, a growing number of culinary enthusiasts are taking to video platforms to share unboxing experiences and recipe reviews of the Washington Post Cookbook. These engaging visual mediums provide valuable insights into the book’s layout, recipes being prepared, and authentic reactions from other home cooks. Watching these videos can further motivate potential buyers, giving them a taste of what to expect from this beloved cookbook.
In conclusion, if you’re seeking a reliable cookbook that combines culinary expertise with culinary fun, look no further than the Washington Post Cookbook by Bonnie S. Benwick. This collection not only equips you with a variety of delicious recipes but also incorporates valuable advice for both novice cooks and seasoned chefs. Don’t miss the chance to add this fantastic resource to your kitchen library. Compare prices now!
Washington Post Cookbook by Bonnie S. Benwick Specification
Specification: Washington Post Cookbook by Bonnie S. Benwick
|
Washington Post Cookbook by Bonnie S. Benwick Videos
Washington Post Cookbook by Bonnie S. Benwick Reviews (8)
8 reviews for Washington Post Cookbook by Bonnie S. Benwick
Only logged in customers who have purchased this product may leave a review.
Related Products
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.
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.
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!
L. D. Lewis –
A nice cookbook library addition
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…
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.
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.
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.