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The Dahlia Bakery Cookbook: Sweetness in Seattle, by Tom Douglas
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Review
James Beard Foundation Book Award Nominee for Baking & Desserts (No Source)“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. 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)“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)
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From the Back Cover
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 jamIn 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 advice—and illustrated with tempting photographs and stories that capture the flavors of Seattle—The Dahlia Bakery Cookbook is sure to please fans of all skill levels and tastes.
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Product details
Hardcover: 400 pages
Publisher: William Morrow Cookbooks; First Edition edition (October 23, 2012)
Language: English
ISBN-10: 0062183745
ISBN-13: 978-0062183743
Product Dimensions:
8 x 1.2 x 9 inches
Shipping Weight: 3.1 pounds (View shipping rates and policies)
Average Customer Review:
4.6 out of 5 stars
114 customer reviews
Amazon Best Sellers Rank:
#80,916 in Books (See Top 100 in Books)
One of the best books from a bakery in Seattle. I tried baking the quad coconut cream pie.... first time though... but it was good. I will make it again during the holidays and a showstopper. The pies, cookies and other treats are excellent too.
I'm a huge fan of the Dahlia Bakery in Seattle and I bought this cookbook as soon as it came out with some pretty high hopes. After owning the cookbook for nearly two years I can say that I have only had one item turn out as expected. As you'll notice from some of the other reviews, there are many inconsistencies between the weight and volume measurements in the recipes. If the recipe seems to turn out the result is often something fairly gross. The tomato soup and the sugar cookie recipes are very far from anything served at the bakery and the cupcake recipe is a disaster.
I really like the layout of this book. It is a perfect size 389 pages and not a huge overwhelming tome. It written with a wonderful relaxed approachable way. The recipes are varied. It has some basics that are perfect and some different recipes without being weird and using odd ingredients. I have had great success with the recipes I have made thus far. The fresh cornbread with lemon thyme crumble was amazing. I loved the carrot muffins with brown butter and currants, as well as the dahlia bakery granola. The photo's are beautiful and helpful without dominating the cookbook. The current trend in cookbooks seem to be too big, fancy photo albums with very few recipes. This cookbook is worthy of a place in my group of cookbooks and I use it.
I really love this cookbook and have recommended it to others. I see in the reviews that there are a lot of issues with the measurements, but I have not had any problems. That said, I rarely weigh my measurements and typically just use volume measurements. I have made the banana walnut loaf so many times. I buy bananas now just to have them turn brown and make this! I have made the chocolate chip cookies quite a few times, I love them. I tried the Schnecken just this morning and it was fabulous, the dough was the nicest I've ever used for cinnamon buns, I will probably use it for other types of buns, but the pecan version they include is incredible. The eggs benedict is so good, I made the green eggs and ham, and the crab version. Both so wonderful, particularly the crab, but anything with seafood is better in my book! It's a little complicated and creates a few pans to clean, but nice for special occasions. I did use store bought english muffins for them but I would like to try the english muffin recipe eventually. I have made the carrot muffins with brown butter and currents several times, they have a wonderful orange flavor that is so good in the morning. I have made the blueberry muffins as well and they are my favorite blueberry muffin ever, as I generally don't like blueberry muffins. The batter for these is delicious even plain and I have also used other berries in them. I made the serious biscuits and they are super buttery and sinful. They are delicious, but my regular biscuit recipe usually wins as I feel too guilty eating this version. The sour cream coffee cake is very good, I tend to prefer a version in my Baked Brooklyn cookbook, but this one is also good. It's nice for incorporating berries. I made the tomato soup a couple times and while I love the Cooks Illustrated version, this one is almost as good and much simpler and faster to make. I made the peak of the season crisp with berries, I think they were blueberries, it's been a few months. Simple and very good with ice cream. The buttery layer cake was very good, but I didn't love the frosting. But I haven't like sour cream frostings in the past, so it is likely just a personal taste. Last Summer I made the brandied bing cherries to spoon over vanilla ice cream, and made the peach vanilla jam, both of these were also very good. I really haven't had a bad recipe in this book! And I'm surprised looking back through it how many recipes I have tried. I also made the Ruby dog treats for my dog and she loved them, although I think they were a little bit rich for her, I should have probably frozen them and left only a few out to have a couple a week versus a couple per day. This cookbook is one of my favorites and I have a dozens of cookbooks, the pages are starting to stick together from so much usage. So there may be recipes in this book that don't turn out, but that has not been my experience at all. I love it!
I have used this cookbook for a couple of years now! My children and grandchildren LOVE the sugar cookies and the peanut butter cookies! My husband requests the oatmeal apricot cookies as a regular in the cookie jar. I have made dozen of batches of all these cookies. The recipes are easy to follow and turn out great each time. I also made the coconut pie which is a lot of work, but worth it! I finally bought this book this year as a Christmas present for my daughter who wanted the recipes. She was very happy with it! Can't say enough good things about this cookbook. You will love it!
One of my favorite cookbooks ever. I owned the hard cover version, but I am migrating all my books into kindle versions and I had been repurchasing digitally only those books worth keeping forever, this book made it to the digital selection.
I have not made any of the recipes in this book yet, but I have read through all of them. I can tell this is going to be a well used addition to cookbook collection. I can't wait to get started!
Chef Tom Douglas is so famous around her and The Dahlia Bakery is the reason why! My hubby is drooling thinking about coconut pie ;) and I can't wait to make The Nora Ephron cookies! I'll update when I make a recipe! 10 stars if I could!
I live away from the Northwest now, so it is nice to have a taste of home in these recipes. I am especially anxious to make the tomato soup with brown butter croutons.Everything looks wonderful and the instructions are clear and detailed.
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