Cooking and eating in Seattle today ranges from Japanese bento boxes, chicken teriyaki and steaming bowls of Vietnamese pho to local oysters on the half shell, deep-fried fish and chips and grilled wild Pacific salmon. And no one embodies this diversity better or more exuberantly than chef-owner Tom Douglas. His inventiveness with local ingredients and his enthusiasm for the city's ethnic traditions have helped put his three restaurants and Seattle on the national culinary map. Now in this lavish new book, he celebrates the Emerald City's culinary tradition rich with indigenous pleasures such as Dungeness crab, razor clams, artisan cheeses, northwest beers, Washington wines, coffee, vegetables, and fruits and the exotic flavours of the Pacific Rim countries. Infused with the essence of this unique place, Tom Douglas' SEATLE KITCHEN includes many of the signature dishes from his restaurants, updated interpretations of childhood favourites, plus comfort foods he prepares for this own family - in flavourful recipes for the home cook that are both unfussy and unpretentious. Along with these scrumptious meals, this master chef provides a fun, casual guided tour of the city he loves, offering information on everything it has to offer, from his favourite ethnic markets to where to get the best breakfast.

About the Author

Tom Douglas has received numerous accolades, including the James Beard Award for Best Northwest Chef in 1994, Best Chef from Seattle magazine and a James Beard Award nomination for Best New Restaurant in 1997.

Reviews

"I'd fly across the country to Tom Douglas' food. Now he's put it all down on paper. What I love about this book isn't just the kind of food I can't wait to cook myself, Tom also shares the extraordinary sources for his products. Washington State is the undiscovered Eldorado for food lovers. Tom is giving us the keys to the kingdom. Use this book in the kitchen, then take it with you to experience Tom's territory."--Lynne Rossetto Kasper, cookbook author and host of "On numerous trips to Seattle I have often enjoyed Tom Douglas' innovative food. His cooking, accurately recreated in his cookbook, epitomizes the man--generous, robust, and reflective of the influences of the local Asian community. How fortunate to be able to bring this food into my own kitchen."--Bruce Aidells, Cookbook author"A 'Bon Vivant' at its best! To spend time with Tom, in the kitchen or around a table is always a great time. A big heart, a good soul, always one hand to help and one to give. The best of all, a great guy who can make you feel his passion both for his passion for food and the city he is living it in."-- Thierry Rautureau"Tom Douglas' Seattle Kitchen" was named one of Food & Wine Magazine's Top 10 Best Books of the Year