Tom Douglas' Seattle Kitchen
- List Price: $35.00
- Binding: Hardcover
- Edition: 1
- Publisher: Harpercollins
- Publish date: 01/01/2001
Tom's cooking draws upon the indigenous ingredients of the Pacific Northwest (Vancouver, Portland, the Eastern Washington wine growing country), the fresh-caught seafood from the Puget Sound, razor clams, Dungeness crab, as well as artisan cheeses, nuts, microbrewed wines, Walla Walla sweets, heirloom vegetables, and the large variety of stone fruits (bing cherries, sour cherries, plums) picked from the Yakima and Wennatchee Valleys. Tom's inventiveness with local ingredients make his cooking style unique.
And being in close proximity to the Pacific Rim countries (Japan, Thailand, China, and Vietnam), he combines the Northwest foods with Asian ingredients and techniques. Pantry staples like pickled ginger, sake, and lemongrass add subtle touches.
