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Tom Douglas, winner of the 2012 James Beard Award for Outstanding Restaurateur, is the chef/owner of thirteen of Seattle's most popular restaurants as well as the Dahlia Bakery, home to the much-loved Triple Coconut Cream Pie.
Shelley Lance has been cooking with Tom Douglas for more than twenty-five years, first as a line cook, then as a pastry chef, and later as the quality control chef for all of the Tom Douglas restaurants. As Tom's chief recipe tester and taster, she also coauthored Tom Douglas' Seattle Kitchen, Tom's Big Dinner's, and I Love Crab Cakes.
a brilliant little cookbook full of wonderful crab recipes. cant wait to try them allPublished 4 months ago by lana smith
Gave one to my daughter and one to myself and we're trying each recipe! Great sauces, too!Published 5 months ago by OregonReviewer
Chef Tom's done better...but he's a still a kick-in-the-ass!Published 5 months ago by fermented42eh
I just didn't like it. Didn't meet my expectations at all... I need to play with crab meat and make my own recipes...Published 11 months ago by L. lockhart
Have only read through the recipes and they all look great. Haven't had time to try any yet.Published 16 months ago by tkaleo
Chef Douglas brings together in one book many alternatives to using crab meat. He offers not only his own versions but those of other well-known chefs. Read morePublished 18 months ago by Doctor Doctor
I actually bought this book for my brother (the self professed Crab Cake King) as a birthday gift. But... forgot to change the 'Ship To' address and it came to me. Read morePublished 21 months ago by Knoxwell
I bought this for a friend who loves crab cakes and orders them whenever she sees them on a menu in a restaurant. Read morePublished 21 months ago by cyberdottie