The Dahlia Bakery Cookbook: Sweetness in Seattle and over one million other books are available for Amazon Kindle. Learn more
Buy New
$22.86
Qty:1
  • List Price: $35.00
  • Save: $12.14 (35%)
FREE Shipping on orders over $35.
Only 7 left in stock (more on the way).
Ships from and sold by Amazon.com.
Gift-wrap available.
Add to Cart
Want it tomorrow, April 17? Order within and choose One-Day Shipping at checkout. Details
Trade in your item
Get a $6.01
Gift Card.
Have one to sell?
Flip to back Flip to front
Listen Playing... Paused   You're listening to a sample of the Audible audio edition.
Learn more
See all 2 images

The Dahlia Bakery Cookbook: Sweetness in Seattle Hardcover


See all 3 formats and editions Hide other formats and editions
Amazon Price New from Used from Collectible from
Kindle
"Please retry"
Hardcover
"Please retry"
$22.86
$17.35 $14.19 $20.00

Frequently Bought Together

The Dahlia Bakery Cookbook: Sweetness in Seattle + Flour: Spectacular Recipes from Boston's Flour Bakery + Cafe + Flour, Too: Indispensable Recipes for the Cafe's Most Loved Sweets & Savories
Price for all three: $69.13

Buy the selected items together

NO_CONTENT_IN_FEATURE

Big Spring Books
Editors' Picks in Spring Releases
Ready for some fresh reads? Browse our picks for Big Spring Books to please all kinds of readers.

Product Details

  • Hardcover: 400 pages
  • Publisher: William Morrow Cookbooks; First Edition edition (October 23, 2012)
  • Language: English
  • ISBN-10: 0062183745
  • ISBN-13: 978-0062183743
  • Product Dimensions: 9.1 x 8.3 x 1.4 inches
  • Shipping Weight: 2.9 pounds (View shipping rates and policies)
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (61 customer reviews)
  • Amazon Best Sellers Rank: #15,055 in Books (See Top 100 in Books)

Editorial Reviews

Review

James Beard Foundation Book Award Nominee for Baking & Desserts (No Source)

“I can’t go to Seattle without dropping in at chef-restaurateur Tom Douglas’s Dahlia Bakery for some of his sweet or savory pies, cookies, and tarts. Being able to make his peerless Peanut Butter Sandwich Cookie at home saves me the trip.” (Martha Stewart Living)

“Warning: The combination of mouthwatering photos and evocative prose in this book may induce a baking frenzy. Beloved Seattle chef Tom Douglas takes unabashed pleasure in food, and when he describes something he adores-such as the sticky, gooey maple éclair . . . you’ll find yourself desperately craving it, too.” (Fine Cooking)

“Dahlia Bakery welcomes jaded bakers back to the oven the old-fashioned way: with muffins and scones and cupcakes and pastries.” (NPR)

“In The Dahlia Bakery Cookbook, Tom Douglas has created the volume every cook should have on baking. It¹s useful not only because it compiles the recipes that have delighted Seattle residents for years (my parents included) but also because of the colorful prose and resource guides. It will occupy a prominent shelf in my kitchen. ” (Mario Batali)

“Chef Tom Douglas of Seattle’s Dahlia Bakery has amassed a devoted following, and for good reason; the man clearly knows what he’s doing. . . . More than just a collection of recipes. . . . One look through the book and you’ll be converted, too.” (Serious Eats)

From the Back Cover

Want to fry up the doughnuts with cinnamon sugar and mascarpone that Food Network star Giada De Laurentiis called the "best thing I ever ate"? Are you pining for the peanut butter sandwich cookie recipe that legendary writer Nora Ephron proclaimed "the greatest cookie ever ever ever"? Do you long to dazzle friends with the triple coconut cream pie that New York food writer and Serious Eats founder Ed Levine called "one of the best pies in the country"? Or do you just want to get your hands on the crazy-rich, streusel-topped monkey bread with caramel dipping sauce that has people lining up outside the Dahlia Bakery's door? Now, those sweet dreams can come true, thanks to The Dahlia Bakery Cookbook.

Seattle's most popular chef and James Beard Outstanding Restaurateur Award winner Tom Douglas shares his secrets for 125 scrumptious treats. Here, you will find chef-tested recipes for breakfasts, pastries, tarts, pies, cakes, cupcakes, cookies, puddings, ice creams, sandwiches, and jams that are guaranteed to work in the home kitchen, including:

  • The "Seattle" English muffin sandwich with cured wild salmon
  • Toasted hazelnut whole wheat scones with maple glaze
  • Tom's favorite coconut macaroons
  • Tangy lemon meringue tart
  • Carrot cupcakes with brown butter cream cheese frosting
  • The Best Crème Caramel in the World
  • Oregon Pinot Noir raspberry sorbet
  • Peach vanilla jam
  • In addition to these unique bakery treats, Tom offers savory variations on beloved classics, such as Eggs Benedict with Scallion Hollandaise and Breakfast Sandwiches, both using Dahlia Bakery's famous English Muffins. Filled with informative sidebars, technique tips, and equipment advice—and illustrated with tempting photographs and stories that capture the flavors of Seattle—The Dahlia Bakery Cookbook is sure to please fans of all skill levels and tastes.


    More About the Author

    Tom Douglas is an American chef, restaurateur, and writer. He is well known for helping to define Northwest cuisine and igniting the Seattle restaurant scene, winning the James Beard Award for Best Northwest Chef in 1994. Since 1989, Tom has opened five of Seattle's most popular restaurants: Dahlia Lounge; the Greek-inspired Lola; Serious Pie pizzeria; Palace Kitchen; and Pike Place Market's iconic seafood restaurant, Etta's. He also owns Dahlia Bakery, famous for its Triple Coconut Cream Pie.

    Tom is the author of Tom Douglas' Seattle Kitchen, named Best American Cookbook by the James Beard Foundation, Tom's Big Dinners, and I Love Crab Cakes! He bested Masaharu Morimoto in an episode of Iron Chef America and was named 2008 Bon Appetit Restaurateur of the Year.

    Tom is currently working with Amazon.com on an exclusive line of kitchen and dining products, aimed at building confidence in the kitchen.

    Customer Reviews

    4.8 out of 5 stars
    5 star
    53
    4 star
    4
    3 star
    3
    2 star
    1
    1 star
    0
    See all 61 customer reviews
    Tried many recipes from this book and each turn out well.
    Boofar
    I will be giving these away for Christmas gifts this year to all my sisters.
    Sheila DeBoer
    He writes in great detail and the recipes are very easy to follow.
    Amazon Customer

    Most Helpful Customer Reviews

    147 of 166 people found the following review helpful By Ginkgo on December 8, 2012
    Format: Hardcover Verified Purchase
    A lovely book with many tasty recipes (see below for the ones tested), great photography, easy to follow instructions, good fonts with plenty of white space, ingredients listed by both volume (cups) and weight (ounces and grams), and nice variety of sweet along with some savory recipes.

    What I have made has been mostly wonderful as well as some good to fair and one failure. Sweet items: Out of the two biscuit recipes, serious biscuits won over malted buttermilk biscuits. Both of the pumpkin pie recipes are superb and quite different from each other. (Note: I used Prueitt's Tartine Fruit Galette pastry dough.) Definitely make both for the Thanksgiving meal along with Chang's Flour pumpkin pie. For the sugar creme pumpkin pie, I used 217 g (not 134 g) of brown sugar because that is a more common conversion for 1 cup of packed brown sugar. (Note: Shelley Lance, the co-author, wrote me that the recipe should have read 3/4 cup /150 grams of packed brown sugar.) The blueberry muffins were fair. The rice pudding was good. The English muffins turned out well; but, as with all bread recipes, one needs to understand if extra flour is needed while still keeping a wet dough. When I made the English muffins, I needed to add more flour and the muffins still had a light and airy crumb. In reviewing the flour to water ratio, it appears that more flour is needed. The old-fashioned molasses cookies were the only failure: perhaps, because the weight of the molasses should have been about 80 g not 99 g and the flour should have been 280 g not 255 g. Savory items: Tomato soup was the best I have ever tasted, even though I forgot the garlic and substituted ajwain seed for the celery seed.
    Read more ›
    15 Comments Was this review helpful to you? Yes No Sending feedback...
    Thank you for your feedback. If this review is inappropriate, please let us know.
    Sorry, we failed to record your vote. Please try again
    51 of 58 people found the following review helpful By M. Murray on December 19, 2012
    Format: Hardcover
    I purchased this book mainly for the English Muffin recipe. With all the raves from the bakery clientle I knew I needed to buy this.It is the electronic version for ipad that I got and it is quite nice. I have a mountain of both books and experience in all facets of baking with bread making being my strongest point. I live by the rule that if a book exposes me to just one great recipe....it is worth every penny. The muffin recipe is suspect and the only one tried so far.(3x) The hydration level is close to 86%(not including the moisture from the other ingredients),which for those with experience know,makes for a very challenging effort. Ciabatta is around 80 and good artisan pizza dough 79 so 86 is off the charts.I know I can add more flour and tighten things up to a workable dough but if the recipe itself is the main reason I purchased the book that really doesn't make a lot of sense.Hopefully I can still glean one perfect recipe from this book to validate the purchase to myself.

    Jan 1 2013
    Is it really a review if people here give it 5 stars but have baked nothing from the book and its recipes???? My pie experience is as follows........
    In the book it states that they use glass pie dishes for all pies except the double crust apple.....then goes on to show the coconut pie being made in a metal pie pan. The part that most buyers of the book will not see (mine is the electronic IBook version with video of actual preparation)
    the recipe for the coconut custard is wrong...with the coconut and butter actually being added AFTER bringing the milk (and the egg mixture) to a full boil not "almost to a boil" as the book states and not adding the coconut at the beginning. I failed to look at the video prior to making the pie and the custard failed to set completely.
    Read more ›
    3 Comments Was this review helpful to you? Yes No Sending feedback...
    Thank you for your feedback. If this review is inappropriate, please let us know.
    Sorry, we failed to record your vote. Please try again
    Format: Hardcover Verified Purchase
    Besides the amazing recipes in this book , I was really excited about how the authors explain every technique you need to succeed with the many mouth-watering foods. One could be a complete novice and if the techniques and directions are followed succcess is insured. There are a lot of small techniques that make a huge difference in the quality of the finished product these are a gift not often included in cookbooks to everyone from the brand new baker to the seasoned cook. Included are essintial and invalualbe baking tips as follows: about weighing ingerdients, why weighing is better than measuring, why are some ingredients required to be brought to room temperature before using , what is the best way to chop,shave,and make chocolate curls, how to toast nuts and how long and at what oven temp,for different types of nuts, the proper way to fold in ingredients, and more, and more, and more. In addition tips and techniques are included with the recipes if it is unique to making the end result the best of the best for that particuar recipe.
    The best chocolates to use, including percentage of cacao solids. How to make vanilla sugar using vanilla beans. Included is what brands are favorites of this very well known baker, like what brand of flour they use and why, what sizes of pans they use, tips for extra equipment and the use of each piece of equipment, this helps the cook decide what they need and don't need for their own foods they want to make.
    Some of the recipes are very involved, some are very easy, and most hit the middle road.
    Included is the famous Dahlia english muffin recipe, or if you don't want to make your own english muffins there are several mouth-watering recipes for sandwich fillings that could be used on purcahsed english muffins, or any bread you love.
    Read more ›
    8 Comments Was this review helpful to you? Yes No Sending feedback...
    Thank you for your feedback. If this review is inappropriate, please let us know.
    Sorry, we failed to record your vote. Please try again

    Product Images from Customers

    Most Recent Customer Reviews

    Search
    ARRAY(0xa01c345c)