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The Dahlia Bakery Cookbook: Sweetness in Seattle

Sweetness in Seattle

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 jam
  • 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 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.

    Portrait

    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.

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    Einband gebundene Ausgabe
    Seitenzahl 389
    Erscheinungsdatum 23.10.2012
    Sprache Englisch
    ISBN 978-0-06-218374-3
    Verlag William Morrow
    Maße (L/B/H) 231/211/36 mm
    Gewicht 1361
    Buch (gebundene Ausgabe, Englisch)
    29,99
    inkl. gesetzl. MwSt.
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