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Interviews | June 19, 2009

All posts by Dave Jim Lynch Makes Landscape Art... Out of Text

3 comments By Dave

If Carl Hiaasen set one of his novels on a residential stretch of boundary line between British Columbia and Washington, or if Richard Russo's characters had relatives in the Pacific Northwest, the result might be something like Jim Lynch's Border Songs. Continue »

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    Border Songs

    Jim Lynch
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1 Burnside Cooking and Food- US Pacific Northwest
9 Local Warehouse Cooking and Food- Fish and Seafood
1 Remote Warehouse Cooking and Food- Fish and Seafood
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I Love Crab Cakes!: 50 Recipes for an American Classic

by Tom Douglas

I Love Crab Cakes!: 50 Recipes for an American Classic Cover

Synopses & Reviews

Publisher Comments:

Where do you get the best crab cakes? Ask one hundred different people and you'll likely get one hundred different answers. Some swear by classic Chesapeake Bay crab cakes, and some by spicy Creole crab cakes, while others maintain that Pacific Northwest crab cakes can't be beat. In I Love Crab Cakes!, award-winning chef and cookbook author Tom Douglas brings the best of East, West, and Gulf coasts to the table and proves that the most delicious crab cakes of all come straight from your home kitchen.

Tom thoroughly examines every thorny, crab cake–related issue. Bread crumbs, cracker crumbs, panko, or no crumbs at all? What kind of crabmeat: Dungeness, king, or Peeky Toe? Are the best crab cakes pan-fried, deep-fried, or not even cooked?

Tom offers up dozens of his famous crab cake recipes, including classic crab cakes from East and West, North and South, plus newer innovations such as Wild Ginger Crab Cakes, Pesto Risotto Crab Cakes, and Crab Louie Cheesecakes. There are crab cake sandwiches, breakfast crab cakes, and crab cake sauces and salsas.

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About the Author

Tom Douglas, a Delaware native, grew up on blue crabs steamed with loads of Old Bay spice, but he later moved to Seattle, where Dungeness is king. For the last twenty years, Tom's Dungeness crab cakes have been one of the top-selling dishes in his popular restaurants. Along with his wife and business partner, Jackie Cross, Tom owns four of Seattle's most exciting restaurants: Dahlia Lounge, Etta's, Palace Kitchen, and Lola, as well as Dahlia Bakery and a catering business, Tom Douglas Catering and Events. Tom is the author of Tom Douglas' Seattle Kitchen, which won a James Beard Award, and Tom's Big Dinners. Tom and Jackie live in Seattle, Washington, with their daughter, Loretta.
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Product Details

ISBN:
9780060881962
Subtitle:
50 Recipes for an American Classic
Author:
Douglas, Tom
With:
Lance, Shelly
Photographer:
Layton, Robin
Author:
Lance, Shelley
Author:
Lance, Shelly
Author:
by Tom Douglas and Shelly Lance
Publisher:
Morrow Cookbooks
Subject:
Cookery (Crabs)
Subject:
Specific Ingredients - Seafood
Subject:
Seafood
Publication Date:
May 2006
Binding:
Hardcover
Grade Level:
General/trade
Language:
English
Illustrations:
Y
Pages:
150
Dimensions:
7.03x7.03x.63 in. .91 lbs.
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