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.
