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Comment: Condition: Very good condition., Very good dust jacket. Binding: Oversized Hardcover. / Edition: First Edition Publisher: William Morrow Cookbooks / Pub. Date: 2003-10-21 Attributes: Book, 277 pp / Illustrations: Color Photographs Stock#: 2055521 (FBA) * * *This item qualifies for FREE SHIPPING and Amazon Prime programs! * * *
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Tom's Big Dinners: Big-Time Home Cooking for Family and Friends Hardcover – October 21, 2003


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Tom's Big Dinners: Big-Time Home Cooking for Family and Friends + Tom Douglas' Seattle Kitchen + The Dahlia Bakery Cookbook: Sweetness in Seattle
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Product Details

  • Hardcover: 288 pages
  • Publisher: William Morrow Cookbooks; First Printing edition (October 21, 2003)
  • Language: English
  • ISBN-10: 0060515023
  • ISBN-13: 978-0060515027
  • Product Dimensions: 10.3 x 8.2 x 1 inches
  • Shipping Weight: 2.4 pounds (View shipping rates and policies)
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (8 customer reviews)
  • Amazon Best Sellers Rank: #117,288 in Books (See Top 100 in Books)

Editorial Reviews

From Publishers Weekly

Restaurateur Douglas earned a James Beard award with Tom Douglas' Seattle Kitchen, and now he returns with 13 menus for entertaining, each with recipes stretching from cocktails and hors d'oeuvres to desserts and wine suggestions. Although the fare is often West Coast-oriented, as with the Whole Salmon on the Grill Stuffed with Sea Salt, Lemon and Onion, Douglas nods to a variety of ethnic meals: A Chinese Feast, which boasts 12 recipes; Grandpa Louie's Dream Greek Vacation, 11 recipes; and Remembering Labuznik, a festive Czech repast with nine inviting components. The grill comes into play often in such dishes as Vine-Roasted Squab with Syrah Jam, Charred Squid Skewers on Garlic Toast with Arugula, and Lamb Chop T-Bones in Crushed Cherry Marinade with Tarragon Mustard. Desserts are as unusual as Cornmeal Rosemary Cake with Lemon Glaze, and Persimmon Pudding with Pear Brandy Hard Sauce and Pear Vanilla Sauce, Sugared Cranberries and Sugared Mint Leaves. As the recipe names suggest, these menus are extremely full-flavored and palate-pleasing. Within reach of most cooks, Douglas's meals do require a fair amount of time, but to mitigate this, make-ahead notes supplement a large number of recipes. Ambitious home cooks looking for new ways to entertain in high culinary style will find an abundance of fresh ideas here.
Copyright 2003 Reed Business Information, Inc.

Review

Tom… recognizes and celebrates the truly important traditions about food, family, friends and the comforts of a home cooked meal. (Todd English)

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.

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Customer Reviews

4.6 out of 5 stars
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The crepes are so good that it's hard to not just eat them up and skip the rest of the meal.
JP
Tom's Big Dinners is a big ambitious cookbook, which will be perfect for all ambitious chefs out there who have plenty of friends and kitchen space.
Elizabeth Hendry
The ancho chile sauce is SO good, kind of sweet and spicy thanks to the orange juice it's made with.
Stefohnee

Most Helpful Customer Reviews

20 of 20 people found the following review helpful By rodboomboom HALL OF FAMEVINE VOICE on February 10, 2004
Format: Hardcover
This is neat concept, that of "big dinner." Tom and his wife both knew what this was all about, everyone has their own job. Now, for Tom it means that everybody contributes something to the meal. What a great idea!
He starts it with helping us home chefs to "Basics" that is making stuff in advance and saving it, e.g. stocks,dough, etc. so that it comes in handy in putting together spectacular dinners.
Additionally cool about this are the some thirteen feats that are Tom's big dinner gang's favs. There is the rarified Wine Cellar Dinner with Chocolate Crepes for the finale, or the inviting "Merlot Release Picnic." This has as its continuous theme, you guessed it, "merlot." Included is yummy "Lamb Chop T-bones in crushed cherry marinade with tarragon mustard," with merlot in the marinade. This is great picnic or barbie fare.
The book is warmly written with great color photography and source info and wine & drink suggestions galore. Big dinners will be advanced significantly and funnier with this aid.
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21 of 23 people found the following review helpful By Elizabeth Hendry VINE VOICE on February 29, 2004
Format: Hardcover
Tom's Big Dinners is a big ambitious cookbook, which will be perfect for all ambitious chefs out there who have plenty of friends and kitchen space. Tom Douglas has planned 10 wonderful dinners, complete with the wine and mixed drinks. The dinners are all fabulously planned and wonderfully varied. You could please vegetarians and carnivores at each of these feasts. These recipes, however, are not really for the kitchen novice, but certainly are something to set your sights on if you are one. Douglas provides some helpful "prepare ahead" tips, but not too many shortcuts. He tells wonderful stories about all of these meals--they certainly have worked for him.
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7 of 8 people found the following review helpful By Lulu on November 24, 2007
Format: Hardcover Verified Purchase
I love this book. Tom's a legend in the Seattle area. You'll see his first book reviewed by many Northwesterners. I prefer this book to his first. It's beautiful, well laid out and has a wealth of information for those who seriously love to cook...or beginners who are at least willing to get put some effort into a few spectacular dishes. I find the variety of recipes accessible to people with varying skills in the kitchen. I have had about a dozen dishes from this book (made by me and friends) and each has been fabulous. Enjoy!
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2 of 2 people found the following review helpful By Stefohnee on August 1, 2009
Format: Hardcover
I've had this book for years and had only made desserts until now because the recipes were less intimidating than the multi-page "big dinners" that take hours of preparation and 85 different ingredients. The blueberry cornmeal tart is a favorite in my house. But this week I've made a few different things from the book and they've all been REALLY delicious. Tom Douglas has a knack for Greek cooking, as his Greek restaurant here in Seattle (Lola) is delish. So I tried his Greek-themed dinner the other night and it was a hit in my house. The yogurt sauce is delicious (make sure you get some good Greek yogurt for it - I tried it with regular yogurt before and it's not as good) and the grilled shrimp and garlic-stuffed black olives skewers are great. grilled lamb skewers with red wine and honey glaze was also really delicious even after marinating only for a couple of hours (as opposed to overnight as the recipe calls for). Oh, and the smashed Greek potatoes ARE SO GOOD! Holy cow, I never want to eat a different potato. They're even better homemade than the ones you can get at his Greek restaurant, Lola. Yum!

I also made the fresh corn crepes with goat cheese and roasted peppers, ancho chile sauce (YUM), avocado-tomatillo salsa, and fresh corn salsa. I'm not a huge pepper fan, and roasting/peeling the peppers can be very time-consuming, but the people I made this for LOVED IT. And I must say, it was really delicious. The ancho chile sauce is SO good, kind of sweet and spicy thanks to the orange juice it's made with. The crepes are easy and tasty, and can be made ahead, the fresh corn salsa is yummy, and the avocado-tomatillo salsa is fresh and a perfect complement to all the other parts of the meal. Definitely read through all the recipes before you make them, though. It took me about 1.
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