The Dahlia Bakery Cookbook: Sweetness in Seattle Free PDF

The Dahlia Bakery Cookbook: Sweetness in Seattle Hardcover

Author: Visit Amazon's Tom Douglas Page | Language: English | ISBN: 0062183745 | Format: PDF, EPUB

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The Dahlia Bakery Cookbook: Sweetness in Seattle Free PDF
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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)

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 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.

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• Hardcover: 400 pages
• Publisher: William Morrow Cookbooks; First Edition edition (October 23, 2012)
• Language: English
• ISBN-10: 0062183745
• ISBN-13: 978-0062183743
• Product Dimensions: 9.1 x 8.3 x 1.4 inches
• Shipping Weight: 2.9 pounds (View shipping rates and policies)

A lovely book with many tasty recipes (see below for the ones tested), great photography, easy to follow instructions, good fonts with plenty of white space, ingredients listed by both volume (cups) and weight (ounces and grams), and nice variety of sweet along with some savory recipes.

What I have made has been mostly wonderful as well as some good to fair and one failure. Sweet items: Out of the two biscuit recipes, serious biscuits won over malted buttermilk biscuits. Both of the pumpkin pie recipes are superb and quite different from each other. (Note: I used Prueitt's Tartine Fruit Galette pastry dough.) Definitely make both for the Thanksgiving meal along with Chang's Flour pumpkin pie. For the sugar creme pumpkin pie, I used 217 g (not 134 g) of brown sugar because that is a more common conversion for 1 cup of packed brown sugar. (Note: Shelley Lance, the co-author, wrote me that the recipe should have read 3/4 cup /150 grams of packed brown sugar.) The blueberry muffins were fair. The rice pudding was good. The English muffins turned out well; but, as with all bread recipes, one needs to understand if extra flour is needed while still keeping a wet dough. When I made the English muffins, I needed to add more flour and the muffins still had a light and airy crumb. In reviewing the flour to water ratio, it appears that more flour is needed. The old-fashioned molasses cookies were the only failure: perhaps, because the weight of the molasses should have been about 80 g not 99 g and the flour should have been 280 g not 255 g. Savory items: Tomato soup was the best I have ever tasted, even though I forgot the garlic and substituted ajwain seed for the celery seed.

I purchased this book mainly for the English Muffin recipe. With all the raves from the bakery clientle I knew I needed to buy this.It is the electronic version for ipad that I got and it is quite nice. I have a mountain of both books and experience in all facets of baking with bread making being my strongest point. I live by the rule that if a book exposes me to just one great recipe....it is worth every penny. The muffin recipe is suspect and the only one tried so far.(3x) The hydration level is close to 86%(not including the moisture from the other ingredients),which for those with experience know,makes for a very challenging effort. Ciabatta is around 80 and good artisan pizza dough 79 so 86 is off the charts.I know I can add more flour and tighten things up to a workable dough but if the recipe itself is the main reason I purchased the book that really doesn't make a lot of sense.Hopefully I can still glean one perfect recipe from this book to validate the purchase to myself.

Jan 1 2013
Is it really a review if people here give it 5 stars but have baked nothing from the book and its recipes???? My pie experience is as follows........
In the book it states that they use glass pie dishes for all pies except the double crust apple.....then goes on to show the coconut pie being made in a metal pie pan. The part that most buyers of the book will not see (mine is the electronic IBook version with video of actual preparation)
the recipe for the coconut custard is wrong...with the coconut and butter actually being added AFTER bringing the milk (and the egg mixture) to a full boil not "almost to a boil" as the book states and not adding the coconut at the beginning. I failed to look at the video prior to making the pie and the custard failed to set completely.

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