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Tom Douglas' Seattle Kitchen Hardcover – Nov 22 2000


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Frequently Bought Together

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

  • Hardcover: 288 pages
  • Publisher: Cookbooks; 1 edition (Nov. 22 2000)
  • Language: English
  • ISBN-10: 0688172423
  • ISBN-13: 978-0688172428
  • Product Dimensions: 20.3 x 2 x 25.4 cm
  • Shipping Weight: 1.1 Kg
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (12 customer reviews)
  • Amazon Bestsellers Rank: #451,019 in Books (See Top 100 in Books)

Product Description

From Amazon

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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By Jadepearl on Sept. 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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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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Format: Hardcover
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".
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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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