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Title: Tom Douglas' Seattle Kitchen by Tom Douglas ISBN: 0688172423 Publisher: Morrow Cookbooks Pub. Date: 05 December, 2000 Format: Hardcover Volumes: 1 List Price(USD): $30.00 |
Average Customer Rating: 4.8
Rating: 5
Summary: Amazing kitchen resource as well as a great guide to Seattle
Comment: 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.
Rating: 5
Summary: Now I don't have to fly across the country!
Comment: I have been raving about the dinners I had at both Etta's and Dahlia Lounge since my last trip to Seattle two years ago. I was thrilled to find that Tom Douglas had written this book, and even more thrilled to begin cooking the moment it entered my home. The recipes are easy for even a novice cook to tackle, and experienced chefs will marvel at the wonderful blending of flavors and spices Tom presents. Even my children have loved everything I've made, and that's a tough audience! Buy and use this book. You won't be sorry!
Rating: 5
Summary: Next Best Thing To Meeting Tom
Comment: 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!)
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