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Tom Douglas' Seattle Kitchenby Tom Douglas and Denis Kelly and Shelley Lance and Duskie Estes
Synopses & Reviews
There'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 I 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 WhiteBeans 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 Blackberries, 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.
The hottest chef in the Pacific Northwest offers a tasty celebration of the region and its exquisite, internationally flavored cuisine. Douglas celebrates the Emerald City's culinary tradition with many of the signature dishes from his restaurants, along with a guided tour of Seattle. 4 color inserts. 96 photos.
About the Author
Tom Douglas and Jackie Cross opened their first restaurant, Dahlia Lounge, in 1989 to great success. They followed with Etta's Seafood in 1995, and in 1996, they opened Palace Kitchen. In 2001, Tom and Jackie opened the Dahlia Bakery. Douglas has been featured by the media as the chef who embodies the distinctive and evolving Seattle cooking style.His numerous awards include Best Northwest Chef in 1994 by the James Beard Foundation, Best Chef by Seattle magazine, and a nomination for Best New Restaurant (Palace Kitchen) in 1997 by the James Beard Foundation. His first book, Tom Douglas' Seattle Kitchen, won the 2001 James Beard Award for Best Americana Cookbook. He and Jackie live in Seattle, Washington, with their daughter.
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