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.
"I'd fly across the country to Tom Douglas' food. Now he's put it all down on paper. What I love about this book isn't just the kind of food I can't wait to cook myself, Tom also shares the extraordinary sources for his products. Washington State is the undiscovered Eldorado for food lovers. Tom is giving us the keys to the kingdom. Use this book in the kitchen, then take it with you to experience Tom's territory."--Lynne Rossetto Kasper, cookbook author and host of "On numerous trips to Seattle I have often enjoyed Tom Douglas' innovative food. His cooking, accurately recreated in his cookbook, epitomizes the man--generous, robust, and reflective of the influences of the local Asian community. How fortunate to be able to bring this food into my own kitchen."--Bruce Aidells, Cookbook author"A 'Bon Vivant' at its best! To spend time with Tom, in the kitchen or around a table is always a great time. A big heart, a good soul, always one hand to help and one to give. The best of all, a great guy who can make you feel his passion both for his passion for food and the city he is living it in."-- Thierry Rautureau"Tom Douglas' Seattle Kitchen" was named one of Food & Wine Magazine's Top 10 Best Books of the Year
Number Of Pages: 288
Published: 5th December 2000
Publisher: HarperCollins Publishers Inc
Country of Publication: US
Dimensions (cm): 26.6 x 20.8 x 2.0
Weight (kg): 1.0