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:
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, 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.
Praise for The Dahlia Bakery Cookbook: Sweetness in Seattle…
‚eoeI can‚e(TM)t go to Seattle without dropping in at chef-restaurateur Tom Douglas‚e(TM)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.‚e
-Martha Stewart Living
‚eoeWarning: 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 √©clair . . . you‚e(TM)ll find yourself desperately craving it, too.‚e
‚eoeIn The Dahlia Bakery Cookbook, Tom Douglas has created the volume every cook should have on baking. ItĻs 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. ‚e
‚eoeChef Tom Douglas of Seattle‚e(TM)s Dahlia Bakery has amassed a devoted following, and for good reason; the man clearly knows what he‚e(TM)s doing. . . . More than just a collection of recipes. . . . One look through the book and you‚e(TM)ll be converted, too.‚e