The Dahlia Bakery Cookbook: Sweetness in Seattle by Tom Douglas, Hardcover | Barnes & Noble
The Dahlia Bakery Cookbook: Sweetness in Seattle

The Dahlia Bakery Cookbook: Sweetness in Seattle

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by Tom Douglas
     
 

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Want to fry up the doughnuts with cinnamon sugar and mascarpone that Food Network star Giada De Laurentiis called the "best thing I ever ate"? Are you pining for the peanut butter sandwich cookie recipe that legendary writer Nora Ephron proclaimed "the greatest cookie ever ever ever"? Do you long to dazzle friends with the triple coconut cream pie that New York

Overview

Want to fry up the doughnuts with cinnamon sugar and mascarpone that Food Network star Giada De Laurentiis called the "best thing I ever ate"? Are you pining for the peanut butter sandwich cookie recipe that legendary writer Nora Ephron proclaimed "the greatest cookie ever ever ever"? Do you long to dazzle friends with the triple coconut cream pie that New York food writer and Serious Eats founder Ed Levine called "one of the best pies in the country"? Or do you just want to get your hands on the crazy-rich, streusel-topped monkey bread with caramel dipping sauce that has people lining up outside the Dahlia Bakery's door? Now, those sweet dreams can come true, thanks to The Dahlia Bakery Cookbook.

Seattle's most popular chef and James Beard Outstanding Restaurateur Award winner Tom Douglas shares his secrets for 125 scrumptious treats. Here, you will find chef-tested recipes for breakfasts, pastries, tarts, pies, cakes, cupcakes, cookies, puddings, ice creams, sandwiches, and jams that are guaranteed to work in the home kitchen, including:

  • The "Seattle" English muffin sandwich with cured wild salmon
  • Toasted hazelnut whole wheat scones with maple glaze
  • Tom's favorite coconut macaroons
  • Tangy lemon meringue tart
  • Carrot cupcakes with brown butter cream cheese frosting
  • The Best Crème Caramel in the World
  • Oregon Pinot Noir raspberry sorbet
  • Peach vanilla jam
  • In addition to these unique bakery treats, Tom offers savory variations on beloved classics, such as Eggs Benedict with Scallion Hollandaise and Breakfast Sandwiches, both using Dahlia Bakery's famous English Muffins. Filled with informative sidebars, technique tips, and equipment advice—and illustrated with tempting photographs and stories that capture the flavors of Seattle—The Dahlia Bakery Cookbook is sure to please fans of all skill levels and tastes.

    Editorial Reviews

    Serious Eats
    “Chef Tom Douglas of Seattle’s Dahlia Bakery has amassed a devoted following, and for good reason; the man clearly knows what he’s doing. . . . More than just a collection of recipes. . . . One look through the book and you’ll be converted, too.”
    Fine Cooking Editors
    “Warning: The combination of mouthwatering photos and evocative prose in this book may induce a baking frenzy. Beloved Seattle chef Tom Douglas takes unabashed pleasure in food, and when he describes something he adores-such as the sticky, gooey maple éclair . . . you’ll find yourself desperately craving it, too.”
    Martha Stewart Living
    “I can’t go to Seattle without dropping in at chef-restaurateur Tom Douglas’s Dahlia Bakery for some of his sweet or savory pies, cookies, and tarts. Being able to make his peerless Peanut Butter Sandwich Cookie at home saves me the trip.”
    NPR
    “Dahlia Bakery welcomes jaded bakers back to the oven the old-fashioned way: with muffins and scones and cupcakes and pastries.”
    Mario Batali
    “In The Dahlia Bakery Cookbook, Tom Douglas has created the volume every cook should have on baking. It's useful not only because it compiles the recipes that have delighted Seattle residents for years (my parents included) but also because of the colorful prose and resource guides. It will occupy a prominent shelf in my kitchen. ”
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    James Beard Foundation Book Award Nominee for Baking & Desserts
    Martha Stewart Living Magazine Editors
    “I can’t go to Seattle without dropping in at chef-restaurateur Tom Douglas’s Dahlia Bakery for some of his sweet or savory pies, cookies, and tarts. Being able to make his peerless Peanut Butter Sandwich Cookie at home saves me the trip.”
    Library Journal
    Here's what you could be eating if you get this latest book from Douglas, James Beard Association Award winner for Best Northwest Chef and Bon Appétit Best Restaurateur of 2008: cinnamon sugar and mascarpone doughnuts and a triple coconut cream pie that Serious Eats founder Ed Levine calls one of the best pies in the country. With a 75,000-copy first printing.

    Product Details

    ISBN-13:
    9780062183743
    Publisher:
    HarperCollins Publishers
    Publication date:
    10/23/2012
    Pages:
    389
    Sales rank:
    526,643
    Product dimensions:
    8.28(w) x 9.12(h) x 1.26(d)

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    What People are saying about this

    Mario Batali
    “In The Dahlia Bakery Cookbook, Tom Douglas has created the volume every cook should have on baking. It¹s useful not only because it compiles the recipes that have delighted Seattle residents for years (my parents included) but also because of the colorful prose and resource guides. It will occupy a prominent shelf in my kitchen. ”

    Meet the Author

    Tom Douglas, winner of the 2012 James Beard Award for Outstanding Restaurateur, is the chef/owner of thirteen of Seattle's most popular restaurants as well as the Dahlia Bakery, home to the much-loved Triple Coconut Cream Pie.

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