Tom Douglas' Seattle Kitchen Cookbook

Tom Douglas' Seattle Kitchen by James Beard award-winner and owner of Dahlia Lounge and Etta's Seafood and Palace Kitchen restaurants in Seattle is a top notch cookbook. Inside Seattle Kitchen, Douglas shares with you regional dishes like his Dungeness Crabcakes with Green Cocktail Sauce and his Peach Cornmeal Shortcakes with Candied Pecans. Yum. This cookbook makes us hungry. 

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Format: Hardcover and dust jacket, 272 pages 

Copyright: 2001, First Edition 

Publisher: HarperCollins/Publishers 

Author: Tom Douglas 

ISBN: 9780688172428

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Additional Details

Description: I here's a new culinary melting pot. It's called Seattle. Here you'll find everything from Japanese bento box lunches and Thai satays to steaming bowls of Vietnamese soups and all-American blackberry cobblers. No chef embodies this diversity with more flair and more flavor than chef/author/restaurateur Tom Douglas. And no book does it better than Tom Douglas' Seattle Kitchen. 

Tom's creativity with local ingredients and his respect for Seattle's ethnic traditions have helped put his three restaurants and Seattle on the national culinary map. Join Tom and celebrate the Emerald City's rich culinary tradition: sweet Dungeness crabs, razor clams, rich artisan cheeses, and deeply flavored Northwest beers. Share in the delight of sophisticated Washington wines, coffee, fresh vegetables, fruits, and the exotic flavors of the Pacific Rim countries. 

Tom Douglas' style is laid-back sophistication with a dash of humor. You can see it in the names of his chapters, "Starch Stacking," "Slow Dancing," and "Mo' Poke, Dadu" (this last title, courtesy of his daughter, Loretta, means "More Pork, Daddy"). 

And you can taste it in his signature dishes such as Dungeness Crabcakes with Green Cocktail Sauce, Roast Duck with Huckleberry Sauce and Parsnip- Apple Hash, Udon with Sea Scallops in Miso Broth, and Triple Cream Coconut Pie. 

Try his hearty Long-Bone Short Ribs with Chinook Merlot Gravy and Rosemary White Beans or spicy Fire-roasted Oysters with Ginger Threads and Wasabi Butter. Relax in the comfort of the comfort foods he prepares for his own family: Loretta's Buttermilk Pancakes with Wild Black- berries, Basic Barbecued Baby Back Ribs, and Five-Spice Angel Food Cake. They're all clear, simple recipes that'll have you cooking like Tom Douglas from the very first page. 

But this is more than a cookbook; it's a food lover's guide to Seattle. Join Tom on a tour of his city with his list of top ten best things to do—and eat—in Seattle, from his favorite ethnic markets and neighborhoods to where to get the best breakfast. 

Why not turn your kitchen into a Seattle kitchen? All it takes is a little help and inspiration from Tom Douglas. 

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Condition: Good condition. 

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