The Dahlia Bakery Cookbook: Sweetness in Seattle

by Tom Douglas

Overview

New York Times Bestseller

When it comes to delectable, freshly baked cakes, pies, cookies, and muffins, nobody beats the world famous Dahlia Bakery of Seattle, Washington. Owner, Iron Chef, and James Beard Award-winning cookbook author Tom Douglas offers up the best loved recipes from this incomparable bread and pastries mecca in The Dahlia Bakery Cookbook—featuring everything from breakfast to cookies and cake to soups and jams and more—demonstrating why the West Coast wonder has long been a favorite of foodies and celebrities, like Food Network’s Giada De Laurentiis and Serious Eats founder Ed Levine.

Product Details

ISBN-13:	9780062183743
Publisher:	HarperCollins
Publication date:	10/23/2012
Pages:	389
Sales rank:	1,083,293
Product dimensions:	8.28(w) x 9.12(h) x 1.26(d)

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.

What People are Saying About This

Mario Batali

“In The Dahlia Bakery Cookbook, Tom Douglas has created the volume every cook should have on baking. It¹s 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. ”

Editorial Reviews

James Beard Foundation Book Award Nominee for Baking & Desserts —

“I can’t go to Seattle without dropping in at chef-restaurateur Tom Douglas’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.” — Martha Stewart Living

“Warning: 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 éclair . . . you’ll find yourself desperately craving it, too.” — Fine Cooking

“Dahlia Bakery welcomes jaded bakers back to the oven the old-fashioned way: with muffins and scones and cupcakes and pastries.” — NPR

“In The Dahlia Bakery Cookbook, Tom Douglas has created the volume every cook should have on baking. It's 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. ” — Mario Batali

“Chef Tom Douglas of Seattle’s Dahlia Bakery has amassed a devoted following, and for good reason; the man clearly knows what he’s doing. . . . More than just a collection of recipes. . . . One look through the book and you’ll be converted, too.” — Serious Eats

From the Publisher

Dahlia Bakery welcomes jaded bakers back to the oven the old-fashioned way: with muffins and scones and cupcakes and pastries.

NPR

Warning: 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 éclair . . . you’ll find yourself desperately craving it, too.

Fine Cooking Editors

In The Dahlia Bakery Cookbook, Tom Douglas has created the volume every cook should have on baking. It¹s 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.

Mario Batali

I can’t go to Seattle without dropping in at chef-restaurateur Tom Douglas’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.

Martha Stewart Living

Chef Tom Douglas of Seattle’s Dahlia Bakery has amassed a devoted following, and for good reason; the man clearly knows what he’s doing. . . . More than just a collection of recipes. . . . One look through the book and you’ll be converted, too.

Serious Eats

I can’t go to Seattle without dropping in at chef-restaurateur Tom Douglas’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.

Martha Stewart Living Magazine Editors

Here's what you could be eating if you get this latest book from Douglas, James Beard Association Award winner for Best Northwest Chef and Bon Appétit Best Restaurateur of 2008: cinnamon sugar and mascarpone doughnuts and a triple coconut cream pie that Serious Eats founder Ed Levine calls one of the best pies in the country. With a 75,000-copy first printing.

Library Journal