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Tom Douglas' Seattle Kitchen Hardcover – December 5, 2000
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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
Copyright 2000 Reed Business Information, Inc.
More About the Author
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.
Top Customer Reviews
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.
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.
Most Recent Customer Reviews
Love Tom Douglas. Great recipes and easy to follow instructions.Published 7 months ago by tara walker
Not just great recipes - but great info on Seattle. After living here 20 years, I still got more info on special places that still exist.Published 20 months ago by rosalyn
This is a Seattle classic. I used it when it was new, not only to cook from and plan parties, but as a restaurant and shopping guide. Tom loves and knows Seattle.Published on November 27, 2013 by KT
I was hesitant to purchase this because it was written so long ago. Recipes last forever though and I just love Tom Douglas' restaurants so much. Read morePublished on January 3, 2013 by Amazon Customer
Based on the various write-ups we expected a major seafood recipes book ... but not so much ... It is well written and photographed and a good addition to our kitchen library ...Published on September 19, 2012 by Edward Holbrook
Have always enjoyed our trips to Seattle to see friends and eat at Tom's restaurants. Love all the recipes in this book we've tried, particularly love pork rub made fresh for slow... Read morePublished on August 4, 2011 by piccolo
Tom Douglas's Dahlia Lounge Restaurant in Seattle served the best fare we encountered in the area. We especially liked his coconut cream pie and bought his cookbook containing the... Read morePublished on August 1, 2010 by Lso
I really enjoy using this cookbook and have success with many recipes. My favorites are the Blueberry Sour Cream Coffee Cake and the Triple Coconut Cream Pie. Read morePublished on March 1, 2010 by N. Windsor