Free Ebook Tom Douglas' Seattle Kitchen, by Tom Douglas
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Tom Douglas' Seattle Kitchen, by Tom Douglas
Free Ebook Tom Douglas' Seattle Kitchen, by Tom Douglas
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Amazon.com 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
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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:
4.5 out of 5 stars
36 customer reviews
Amazon Best Sellers Rank:
#545,072 in Books (See Top 100 in Books)
I splashed on my old copy too much which using it. I bought it used to reduce the cost of owning 2. Hey, I have two copies of The Herbfarm Cookbook too with dozens of post it tabs on each copy. Just single copies of my other references. I'd start with his seafood recipes but the Star Anise Ice Cream is just about perfect, just enough flavor with being too strong or bland. Do the suggested 5 spice cake pairing (with the suggested Orange Anglaise) but slightly increase the 5 spice, maybe mine was old? Copper River Salmon is in so this book will be used again soon as will The Herbfarm Cookbook. I just wish so much of my Chervil hadn't bolted.
I bought this attractive book as part of a Christmas gift for my daughter who lives in Seattle.The recipes were varied and interesting. There is plenty of information on local restaurants, food markets and other local attractions.
I've just received this cookbook, so it might be too early to review, but I'll give my initial impressions. I am a distracted sort of cook who looks for new ideas alongside basic kitchen guidance to keep me on track. This was sitting on my counter when I had forgotten how to make vinaigrette. Indeed, Tom includes a basic mustard vinaigrette, and includes this alongside a lovely-looking panzanella salad. I might not have tried the salad if it hadn't been right there, so here's kudos for the organization which allows those two not to be separated. He does a good job going over regional ingredients. He also notes popular items at his restaurants and tells how they were developed. This is particularly nice for Seattle residents like me who are familiar w/ those restaurants, I think. The reason I didn't give this cookbook 5 stars on the first pass is that there aren't enough recipes in it. but I might get over that quality-over-quantity decision and change the rating once I own the book for a little longer.
It was an awesome book!!
Being a Seattle ex-patriot, I feel like I know Mr. D well. I've had the privledge, over the years, not only to dine at all three restaurants but to meet the man as well, (I once begged him to let me live in the basement of the Dahlia and let me eat the crumbs from the table). In the chapter titled "Starters", my wife and I were among the 12,000 devouring Flash-fried Squid at "The Bite" (Side note: Tom, we're sorry it became a pain, but we just couldn't stop from stuffing our faces).Tom is not only a genius in his restaurants, but this book as well. Even if you have never had the chance to eat at one of his restaurants, this book will introduce you to you to one of the true greats of American cooking. Having eaten at all of the restaurants AND tried the recipes, he is right-on in telling you how to make these favorites.I never thought I would actually hold in my hands the "secrets" to Tuscan Bread Salad, but yet, here it is. (But Tom, how about the Tamales from Etta's?)Oh, and by the way, this book is not just about Tom's restaurants. Listen to his advice about visiting Seattle. Any world-class chef that will recommend Dick's for a late-night burger has his finger on the true pulse of the city!I may now live a thousand miles away, but Tom is here now, in my kitchen, guiding me as I make most of my favorites from his world. It will never be the same as a wonderful, romantic evening spent at the Dahlia or a rainy afternoon at Etta's, but at least it fills the void.Some of us remember the Blues 'n' BBQ events that Tom did for Food Lifeline. These events, not held at the restaurants but at a local park, spoke not only of the true giving spirit of Mr. D, but also give credibility to the chapter, "Mo'Poke Dadu". Is there anything the man cannot do?I do wish the recipe for Gingerbread that we enjoyed one dark miserable fall afternoon at Etta's was here, but hey, if enough of us buy this book, perhaps Tom will take requests for the next one....Tom, we miss you. Thank you for making the journey, via your first cookbook, to the culinary wasteland of Southern California.(P.S. I'm available for "R & D" anytime you're in the neighborhood!)
gave this book to my sister for christmas and she loves it
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 recipe. When we tried to make it we were delighted to experience the same delectable pie that we had in the restaurant.
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.
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