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 adviceand illustrated with tempting photographs and stories that capture the flavors of SeattleThe Dahlia Bakery Cookbook is sure to please fans of all skill levels and tastes.
About the Author
Tom Douglas, a Delaware native, grew up on blue crabs steamed with loads of Old Bay spice, but he later moved to Seattle, where Dungeness is king. For the last twenty years, Tom's Dungeness crab cakes have been one of the top-selling dishes in his popular restaurants. Along with his wife and business partner, Jackie Cross, Tom owns four of Seattle's most exciting restaurants: Dahlia Lounge, Etta's, Palace Kitchen, and Lola, as well as Dahlia Bakery and a catering business, Tom Douglas Catering and Events. Tom is the author of "Tom Douglas' Seattle Kitchen", which won a James Beard Award, and "Tom's Big Dinners". Tom and Jackie live in Seattle, Washington, with their daughter, Loretta.
Shelley Lance has been cooking with Tom Douglas for more than twenty-five years, first as a line cook, then as a pastry chef, and later as the quality control chef for all of the Tom Douglas restaurants. As Tom's chief recipe tester and taster, she also coauthored Tom Douglas' Seattle Kitchen, Tom's Big Dinner's, and I Love Crab Cakes.
Ryan Farr is a chef, entrepreneur, butcher, butchery teacher, and the founder of 4505 Meats. He lives in San Francisco.