Imagen 1 de 1

Foto genérica

Tom Douglas' Seattle Kitchen - 9780688172428, Tom Douglas, hardcover - Imagen 1 de 1

Tom Douglas' Seattle Kitchen by Tom Douglas (2000, Hardcover)

gulfcoastllc (220337)

99,2% de votos positivos

Precio:

USD4,61

Aproximadamente3,93 EUR

+ USD17,67 de envío

Entrega prevista: vie. 12 sep. - mar. 23 sep.

Devoluciones:

30 días para devoluciones. El comprador paga el envío de la devolución..

Estado:

En buen estado

Tom Douglas' Seattle Kitchen. Author: Douglas, Tom. Sku: 0688172423-3-31965983. Condition: Used: Good. Qty Available: 1.

Acerca de este artículo

Product Identifiers

PublisherHarperCollins

ISBN-100688172423

ISBN-139780688172428

eBay Product ID (ePID)451599

Product Key Features

Book TitleTom Douglas' Seattle Kitchen

Number of Pages288 Pages

LanguageEnglish

Publication Year2000

TopicRegional & Ethnic / American / Northwestern States, United States / West / Pacific (Ak, CA, Hi, Or, Wa), History

IllustratorYes

GenreTravel, Cooking

AuthorTom Douglas

FormatHardcover

Dimensions

Item Height0.8 in

Item Weight42.9 Oz

Item Length10 in

Item Width8 in

Additional Product Features

Intended AudienceTrade

LCCN00-025212

Dewey Edition21

Dewey Decimal641.59795

SynopsisThere'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., 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.

LC Classification NumberTX715.2.P32D68 2001