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Manufacturer: William Morrow Cookbooks
Publisher: William Morrow Cookbooks
Author: Tom Douglas

Binding: Hardcover
Dewey Decimal Number: 641.59795
EAN: 9780688172428
ISBN: 0688172423
Label: William Morrow Cookbooks
Manufacturer: William Morrow Cookbooks
Number Of Items: 1
Book Pages: 288
Publication Date: 2000-12-05
Publisher: William Morrow Cookbooks
Product Release Date: 2000-12-05
Studio: William Morrow Cookbooks

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.

Customer Rating:
Review Summary: Seattle & Food At It's Best
Review: First, if you have not visited Seattle, you must. Then you must eat at one of his restaurants, and this will make you want to educate yourself by reading this book and understanding his love of food and why everything taste so delicious. It is more than just a cook book with receipes, it explains what the Northwest and regional food is all about. The articles are facinating and the visual pictures bring your juices rising to visit and taste his culinary
dishes.
Another book for both male & female chefs, plus just at home cooks. You will leave this sitting out on a table
for guests to look at, then buy.

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Customer Rating:
Review Summary: Helpful regional cooking guidance in a pretty package
Review: 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.

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Customer Rating:
Review Summary: riveting cookbook reading
Review: i read this cover to cover in one sitting- great anecdotes, tips, philosophies, photos, wine info, and recipes.
tom's book is as good as his restaurants. i LOVE this book.

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Customer Rating:
Review Summary: Outstanding Food, Great Cookbook!
Review: I have owned my copy of Seattle Kitchen for over a year now, as do two of the other families on our block. We regularly get together for dinner parties and inevitably, one of Tom Douglas' dishes shows up on the menu. Although many if not most of the recipes are time-consuming (much chopping, sauteeing, carmelizing, etc. is involved) they are all worth it in the end as long as you are a patient person who enjoys cooking. This is not a good beginner's cookbook! The sweet butternut soup with thyme creme fraiche is beyond compare and I make it all fall and winter long. The lobster and shrimp potstickers with sake sauce take a long time to make but are simply divine (I have learned to make huge batches and freeze them for later when I need an appetizer.) Pair them with the sweet-and-sour red cabbage for an impressive presentation. I just made Etta's cornbread pudding last night for the first time after visiting Seattle and eating it at the restaurant a few weeks ago, and I have to say mine was just as good if not better since it was fresh out of the oven. It was inhaled at the dinner party and it prompted me to get online now to order Tom's other cookbook. I find that sometimes the ingredients are difficult to hunt down here in Montana, but I usually find most of what I need, or at least an acceptable substitute. I just wish there were more photographs of the beautiful food. I look forward to trying many more of Tom's recipes.

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Customer Rating:
Review Summary: Get the Book
Review: 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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