Tom Douglas' Seattle Kitchen

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.