Tom Douglas' Seattle Kitchen

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Tom Douglas' Seattle Kitchen

Format:  Hardcover,

272 pages

Edition: Thumb Indexed a

Publisher: Harpercollins

Publish Date: Jan 2001

ISBN-13: 9780688172428

ISBN-10: 0688172423

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Book Information

The following content was provided by the publisher.

There's a new culinary melting pot. It's called Seattle. Here you'll find everything from Japanese bento box lunches and Thai satays to steaming bowls of Vietnamese soups and all-American blackberry cobblers. No chef embodies this diversity with more flair and more flavor than chef/author/restaurateur Tom Douglas. And no book does it better than Tom Douglas' Seattle Kitchen.

Tom's creativity with local ingredients and his respect for Seattle's ethnic traditions have helped put his three restaurants and Seattle on the national culinary map. Join Tom and celebrate the Emerald City's rich culinary tradition: sweet I Dungeness crabs, razor clams, rich artisan cheeses, and deeply flavored Northwest beers. Share in the delight of sophisticated Washington wines, coffee fresh vegetables, fruits, and the exotic flavors of the Pacific Rim countries.

Tom Douglas' style is laid-back sophistication with a dash of humor. You can see it in the names of his chapters, "Starch Stacking," "Slow Dancing," and "Mo' Poke, Dadu" (this last title, courtesy of his daughter, Loretta, means "More Pork, Daddy"). And you can taste it in his signature dishes such as Dungeness Crabcakes with Green Cocktail Sauce, Roast Duck with Huckleberry Sauce and Parsnip-Apple Hash, Udon with Sea Scallops in Miso Broth, and Triple Cream Coconut Pie.

Try his hearty Long-Bone Short Ribs with Chinook Merlot Gravy and Rosemary WhiteBeans or spicy Fire-roasted Oysters with Ginger Threads and Wasabi Butter. Relax in the comfort of the comfort foods he prepares for his own family: Loretta's Buttermilk Pancakes with Wild Blackberries, Basic Barbecued Baby Back Ribs, and Five-Spice Angel Food Cake. They're all clear, simple recipes that'll have you cooking like Tom Douglas from the very first page.

But this is more than a cookbook; it's a food lover's guide to Seattle. Join Tom on a tour of his city with his list of top ten best things to do -- and eat -- in Seattle, from his favorite ethnic markets and neighborhoods to where to get the best breakfast.

Why not turn your kitchen into a Seattle kitchen? All it takes is a little help and inspiration from Tom Douglas.

Specifications

Publisher: Harpercollins
Publish Date: Jan 2001
ISBN-13: 9780688172428
ISBN-10: 0688172423
Format: Hardcover
Number of Pages: 272
Shipping Weight (in pounds): 2.1
Product in Inches (L x W x H): 8.25 x 10.5 x 1.0
Walmart No.: 0978068817242

Reviews

Review by Library Journal (2000-12-01)

Douglas has three popular restaurants in SeattleDDahlia Lounge, Etta's Seafood, and Palace KitchenDeach of which has a specific identity but all of which feature deeply flavorful, imaginative food. Fish and shellfish are favorite ingredients, of course, and the influence of Asian, especially Japanese, cuisines is evident, but there are other inspirations as well in dishes such as Fire-Roasted Oysters with Wasabi Butter, Blue Crab Rmoulade with Fried Green Tomatoes, and Charred Ahi Tuna with Pasta Puttanesca. Although some recipes may require a trip to an ethnic market, most are fairly easy to prepare. Douglas has an enthusiastic, approachable style, and his recipes are unusual but uncontrived. Recommended for most collections.

(c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.

Awards and Recognitions

  • James Beard Foundation KitchenAid Book Awards, 2001 (United States)

Book description

There's a new culinary melting pot. It's called Seattle. Here you'll find everything from Japanese bento box lunches and Thai satays to steaming bowls of Vietnamese soups and all-American blackberry cobblers. No chef embodies this diversity with more flair and more flavor than chef/author/restaurateur Tom Douglas. And no book does it better than Tom Douglas' Seattle Kitchen.

Tom's creativity with local ingredients and his respect for Seattle's ethnic traditions have helped put his three restaurants and Seattle on the national culinary map. Join Tom and celebrate the Emerald City's rich culinary tradition: sweet I Dungeness crabs, razor clams, rich artisan cheeses, and deeply flavored Northwest beers. Share in the delight of sophisticated Washington wines, coffee fresh vegetables, fruits, and the exotic flavors of the Pacific Rim countries.

Tom Douglas' style is laid-back sophistication with a dash of humor. You can see it in the names of his chapters, "Starch Stacking", "Slow Dancing", and "Mo' Poke, Dadu" (this last title, courtesy of his daughter, Loretta, means "More Pork, Daddy"). And you can taste it in his signature dishes such as Dungeness Crabcakes with Green Cocktail Sauce, Roast Duck with Huckleberry Sauce and Parsnip-Apple Hash, Udon with Sea Scallops in Miso Broth, and Triple Cream Coconut Pie.

Try his hearty Long-Bone Short Ribs with Chinook Merlot Gravy and Rosemary WhiteBeans or spicy Fire-roasted Oysters with Ginger Threads and Wasabi Butter. Relax in the comfort of the comfort foods he prepares for his own family: Loretta's Buttermilk Pancakes with Wild Blackberries, Basic Barbecued Baby Back Ribs, and Five-Spice Angel Food Cake. They're all clear, simple recipes that'll have you cooking like Tom Douglas from the very first page.

But this is more than a cookbook; it's a food lover's guide to Seattle. Join Tom on a tour of his city with his list of top ten best things to do -- and eat -- in Seattle, from his favorite ethnic markets and neighborhoods to where to get the best breakfast.

Why not turn your kitchen into a Seattle kitchen? All it takes is a little help and inspiration from Tom Douglas.

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