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Tom Douglas' Seattle Kitchen Hardcover – December 5, 2000

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Editorial Reviews Review

Tom Douglas loves Seattle and Seattle loves Tom Douglas. The owner of and force behind three popular restaurants (Dahlia Lounge, Etta's Seafood, and Palace Kitchen), Douglas has made an in-depth study of Pacific Northwest foodstuffs and culinary influences--basically the man has happily eaten his way through the city for the past 25 years and then, to Seattleites' delight, has applied his knowledge to his restaurants. "With this book, we hope to communicate our experience of Seattle," says Douglas. "We want to share our thriving food scene with you--you can get on a plane and come see us or you can use this book to create your own 'Seattle' in your kitchen."

Douglas focuses on using fresh, in-season ingredients in all his recipes. "My philosophy is: eat it when you've got it, enjoy the harvest when it's here," he says. In Seattle, that means Grilled Asparagus with Hazelnut-Star Anise Mayonnaise in the spring, Sake-Steamed Sockeye Salmon with Sake Butter with Oregon Pinot Noir Raspberry Sorbet on a summer evening, or the year-round favorite, Dungeness crab. Try Crab Salad with Asparagus, Avocado, and Lime Vinaigrette or Wok-Fried Crab with Ginger and Lemongrass. Use Washington State apples in Parsnip-Apple Hash or Maple-Cured Double-Cut Pork Chops with Grilled Apple Rings and Creamy Corn Grits. Douglas offers plenty of savory vegetarian dishes such as Potato Gnocchi with Roasted Tomatoes and Gorgonzola Cream, Wild Mushroom Ravioli with Arugula Salad, and Tuscan Bread Salad with Fresh Mozzarella and Basil (a perennial favorite at the Dahlia Lounge).

Like a walk through the fish and vegetable stalls at Pike Place Market, Tom Douglas' Seattle Kitchen is fresh, inspiring, and filled with aromatic ideas. His prose is relaxed, colloquial, and encouraging--cook, eat, and enjoy are his basic tenets--and the book is filled with photos of Seattle life and institutions. Whether you live in the Emerald City or the Windy City, Tom Douglas' Seattle Kitchen will spark your imagination and enliven your palate. --Dana Van Nest

From Publishers Weekly

In his three Seattle restaurants, Douglas capitalizes on the wealth of seafood and produce in the Northwest, while also emphasizing the robust fusion of tastes inherited from the city's multiethnic community. These components inform such starters as Tom's Tasty Sashimi Tuna Salad with Green Onion Pancakes and Tiny Clam and Seaweed Soup. One section of the book is devoted to the Japanese concept of bento, which traditionally presents several small tastes in a lacquered box. Douglas, however, employs a platter for his array of bento, which includes such items as Octopus with Green Papaya Slaw and Green Curry Vinaigrette, and Matsutake Dashi made with unusual matsutake mushrooms. Folks outside the area will need the mail-order sources Douglas suggests because some ingredients like matsutakes or kasu paste will be difficult to locate elsewhere. Most recipes, however, use accessible ingredients and techniques. The section on grilling includes Basic Barbecued Chicken and Maple-Cured Double-Cut Pork Chops with Grilled Apple Rings and Creamy Corn Grits. Recipes are primarily within the reach of home cooks, but many do require time. Roast Duck with Huckleberry Sauce and Parsnip-Apple Hash is one of the more demanding. Sides range from Red Beet Ravioli with Fresh Corn Relish to Grilled and Roasted Walla Walla Sweet Onions with Pine Nut Butter and Chard. Desserts are as simple as Peak-of-Summer Berry Crisp and as innovative as Apple Dumplings with Medjool Dates and Maple Sauce. (Jan.)
Copyright 2000 Reed Business Information, Inc.

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Product Details

  • Hardcover: 288 pages
  • Publisher: William Morrow Cookbooks; 1 edition (December 5, 2000)
  • Language: English
  • ISBN-10: 0688172423
  • ISBN-13: 978-0688172428
  • Product Dimensions: 8 x 0.8 x 10 inches
  • Shipping Weight: 2.5 pounds (View shipping rates and policies)
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (26 customer reviews)
  • Amazon Best Sellers Rank: #72,506 in Books (See Top 100 in Books)

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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 on an exclusive line of kitchen and dining products, aimed at building confidence in the kitchen.

Customer Reviews

Most Helpful Customer Reviews

79 of 80 people found the following review helpful By mirope on June 22, 2001
Format: Hardcover
Point number one: As a Seattlite, Tom Douglas' three fabulous restaurants have always been among my favorites. I'm thrilled to have the recipes for all my favorite dishes - Lobster Potstickers, Tuscan Bread Salad and Cornbread Pudding, just to name a few. And then there is the world's most amazing dessert: Triple Coconut Cream Pie. I don't particularly care for coconut, but I'd walk miles for a bite of this marvel. Whenever visitors come to town, we inevitably take them to the Dahlia Lounge and insist, no matter how loud their protests, that they at least try a bite. Without fail, they, too, become converts. Trust me on this. Douglas' recipes are well-written and adapted for the home cook. He does a great job of explaining off-beat ingredients and preparations. Where appropriate, he even includes photos of how to tackle some of the more unusual preparations that make his recipes even easier to follow.
Point number two: Not only does Douglas give you his best recipes in this book, but he has also written what should be considered a mandatory guidebook to visitors and newcomers to Seattle. Douglas generously mentions most of the other great restaurants in town and tells you when to go and what to order. His description of the local markets is so comprehensive, it should be mandatory reading for every new cook who comes to town. Clearly, this man loves Seattle, and he wants to share all the best of it with his readers.
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32 of 32 people found the following review helpful By leosam116 on November 26, 2001
Format: Hardcover
Amazon featured Thanksgiving recipes from Tom Douglas' book last week, and the three I tried made me and my family believers in this man's genius! His Red Bliss Mashers were my sister's fave dish of the day, even though she usually won't eat mashed potatoes made with anything more complex than butter and salt. The Cranberry Chutney with Dried Apricots and Currants was a tangy delight, even for a die-hard jellied cranberry sauce lover like myself. But the star of the meal was the Spice-Rubbed Turkey -- Tom's delectable spice rub that married brown sugar and cinnamon with paprika and cayenne pepper guaranteed that there wasn't much leftover turkey! Excellent recipes with explanations that even newbie cooks like me can follow -- now I'm going to buy the book! Outstanding!
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26 of 26 people found the following review helpful By M. Neilson on January 15, 2001
Format: Hardcover
As a huge fan of Etta's & the Dahlia Lounge, I couldn't have imagined being able to create meals as wonderful as the ones they serve. Yet, every meal I have prepared from this book has been incredible and I continue to receive compliments from those I've made them for. The book is chock-full of great preparation, shopping, and other cooking tips. It includes the simple timing and other how-to's lacking in many cookbooks. Further, it manages to fuse various ethnic styles in a way that is actually do-able if you are not a culinary expert.
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20 of 20 people found the following review helpful By Jadepearl VINE VOICE on September 26, 2003
Format: Hardcover
It has taken me awhile to write a review for this book due to the fact that I have been testing as many recipes as possible and while in Seattle compared the restaurant version with the home version. The verdict is: Get the book.
The recipes are very easily done in a standard home kitchen and they are the recipes of the restaurants in question. If there is a flavor difference it is easily explained by the author such as, the restaurant version of the salmon rub uses smoked paprike (very hard to get) while the home uses the sweet variety.
The book reflects a deep love of Seattle and is informative in a chatty way. I think though, for the Asian food information sections you may want a little more depth with Bruce Cost's book on Asian ingredients. For the experienced cook this is a great book to have on the shelf showing a fusion of traditional and international influences in the menu.
For those looking for soemthing in between a beginner's and a hardcore pro level this book is excellent. People at my various parties and catering gigs have loved the food prepared from this book and it has achieved the status of favorite on the shelf. It is approachable in tone, style and technique. It is also helpful that he provides a supplier section for those hard to get items like kazu.
The fish section maybe a no go for some people due to freshness issues but the section on grilling/barbecuing is nice and the dry brine method for roast chicken was very reliable. All the side dishes were easily done as well with a standard grocery store available.
Recommended highly and I look forward to his next work.
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20 of 21 people found the following review helpful By Dan Taylor on March 18, 2001
Format: Hardcover
I first experienced Tom's cooking at the Dahlia Lounge about 3 years ago, and I was completely blown away. Visit after visit, meal after meal, his dishes always suprise and amaze me. His imagination with regards to food is incredible. The menu changes constantly and I think it just keeps getting better. But this is a review of his book... All of the recipes that have made all three of his restaurants famous are here. The thing that suprised me is that he is completely open with his "trade secrets". He's like a magician that can't wait to explain to you how to perform his trick, because he loves the magic that much: he wants everyone to be able to do it. And all the recipes work, too! I've made about 20 different thing from this book, and not one of them hasn't turned out perfectly. His style of writing is very accessable. And for the seattle resident, there is the bonus of a complete list of where to find all the best ingredients. A priceless book.
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