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From Barnes & NobleThe Barnes & Noble Review
What's crystal clear about Tom Douglas is that he loves to eat and loves to cook. Now chef-owner of three restaurants in Seattle (Dahlia Lounge, Etta's Seafood, and Palace Kitchen), he's also one of the city's biggest boosters, as this cookbook demonstrates. It's a great choice for the adventurous home cook and for all fans of the Pacific Northwest.
In his role as guide, Douglas provides a directory of the top ethnic markets, mail-order sources for local ingredients, and Tom's Top Ten Things to Do. As chef, he wants you to treat the local produce like a pro. There are sidebars, with pictures, on cleaning squid and shucking oysters, plus little essays on Northwest ales, Washington wines, and roasted coffee.
In the book's 150-plus recipes, you see plenty of the southern cooking Douglas grew up on, but you also see the Chinese, Japanese, and Southeast Asian influences that are Seattle's culinary heritage. Take, for example, Roasted Duck with Huckleberry Sauce and Parsnip-Apple Hash, or Sake-Cured Hot-Smoked Salmon, or Etta's Pit-Roasted Salmon with Grilled Shiitake Relish. The tone of the book is conversational and humorous. Each recipe includes instructions for plating, plus wine recommendations for the dish. (Ginger Curwen)