First published 2013
The Washington Post Food section presents more than 150 recipes spanning drinks, meats, salads, soups, starters, vegetables, and desserts. Food section editors curated these favorites from their acclaimed coverage. Phyllis Richman, who served as the section's longtime editor, provides the foreword. The Post's Food section earned national recognition through a James Beard Award for food reporting. This collection represents the first cookbook published by the Washington Post, drawing from the expertise of journalists who have covered dining and cooking for decades. Readers gain access to recipes that reflect the Post's editorial standards and culinary knowledge.
Genres: food, cookbooks, food-and-drink, food-writing, food-history
Vibes: cozy, intimate, thought-provoking
Tropes: curation, expertise
Setting: Washington Post
Period: 20th-century, 21st-century
196 pages · Hardcover · Time Capsule Press, Llc