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Tom's Big Dinners: Big-Time Home Cooking for Family and Friends

Douglas, Tom

49 ratings by Goodreads
ISBN 10: 0060515023 / ISBN 13: 9780060515027
Published by William Morrow & Company, Scranton, Pennsylvania, U.S.A., 2003
Condition: Fine Hardcover
From Catherine O'Toole, Bookseller (Ocean Park, WA, U.S.A.)

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This book has been signed by the author. It is in fine condition in a fine dust jacket protected with a removabvle mylar cover. Bookseller Inventory # 034935

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Bibliographic Details

Title: Tom's Big Dinners: Big-Time Home Cooking for...

Publisher: William Morrow & Company, Scranton, Pennsylvania, U.S.A.

Publication Date: 2003

Binding: Hardcover

Book Condition:Fine

Dust Jacket Condition: Fine

Signed: Signed by Author(s)

Edition: First Edition. First Printing.

About this title


Douglas grew up in a big family where his mother and grandmother served big dinners every night of the week. Today, he's one of the country's hottest chefs, known not only for making Pacific Northwest cuisine and wine a centerpiece of American dining but also for hosting sensational big dinner parties at home. With his wife, Jackie Cross, Douglas takes an equally innovative approach to cookbooks, sharing menus and memories in an out-of-this-world collection.

Drawn from special meals with family members, friends, vintners, and fellow restaurant owners, Tom's Big Dinners brings together thirteen of his favorite feasts, with no-nonsense recipes that make it easy to cook like a restaurant chef without ever leaving home.

The menus range in style from the refined Wine Cellar Dinner, with recipes for Goat Cheese Fondue, Vine-Roasted Squab with Syrah Jam, and Chocolate Crêpes, to the relaxing Screen Door Barbecue, featuring Pit-Roasted Pork Spareribs, Down-Home Collard Greens, and Hard Watermelon Lemonade, and the festive Pop Pop's Winter Solstice, starting with Pop Pop's Perfect Martini and Caramelized Fennel Tart, followed by Creamy Seafood Chowder and Parsley Scones.

The Pike Place Market Menu and Puget Sound Crab Feed showcase classic Seattle-style dishes, while Tom's extravagant Chinese Feast incorporates the Asian influence prevalent in Pacific Rim cooking.

In their energetic and warmly inviting book, Tom and Jackie take the hassle out of first-rate entertaining. Suggestions for do-ahead preparation appear in each chapter, along with wine pairings for each course.

A celebration in itself, Tom's Big Dinners brings big-time fun, flavor, and flair to your own dinners.

About the Author:

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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