Best of the Best from Washington Cookbook is the kind of cookbook that I can really get in to. Not so much because I care about cooking Washington cuisine. But more because the cuisine in this cookbook tends to be less on the super-fancy and complicated side. It’s not quite comfort food, and it’s heads and shoulders above throwing together Velveeta and pasta and calling it Macaroni and Cheese. The recipes aren’t complicated for the most part, but they are from scratch. And they make good use of various spices. This is not bland food.

(Full review at my blog) ( )