Douglas grew up in a big family where his mother and grandmother served
big dinners every night of the week. Today, he's one of the country's
hottest chefs, known not only for making Pacific Northwest cuisine and
wine a centerpiece of American dining but also for hosting sensational
big dinner parties at home. With his wife, Jackie Cross, Douglas takes
an equally innovative approach to cookbooks, sharing menus and memories
in an out-of-this-world collection.
Drawn from special meals with family members, friends, vintners, and
fellow restaurant owners, Tom's Big Dinners brings together thirteen
of his favorite feasts, with no-nonsense recipes that make it easy to
cook like a restaurant chef without ever leaving home.
The menus range in style from the refined Wine Cellar Dinner, with
recipes for Goat Cheese Fondue, Vine-Roasted Squab with Syrah Jam, and
Chocolate Crêpes, to the relaxing Screen Door Barbecue, featuring
Pit-Roasted Pork Spareribs, Down-Home Collard Greens, and Hard
Watermelon Lemonade, and the festive Pop Pop's Winter Solstice, starting
with Pop Pop's Perfect Martini and Caramelized Fennel Tart, followed by
Creamy Seafood Chowder and Parsley Scones.
The Pike Place Market Menu and Puget Sound Crab Feed showcase classic
Seattle-style dishes, while Tom's extravagant Chinese Feast incorporates
the Asian influence prevalent in Pacific Rim cooking.
In their energetic and warmly inviting book, Tom and Jackie take the
hassle out of first-rate entertaining. Suggestions for do-ahead
preparation appear in each chapter, along with wine pairings for each
course.
A celebration in itself, Tom's Big Dinners brings big-time fun,
flavor, and flair to your own dinners.
