Tom's Big Dinners
Big-Time Home Cooking for Family and Friends
Publication Date: October 2003
List Price: $35.00*
* Individual store prices may vary.
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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 Crepes, 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.
Ed Levine is a frequent contributor to "The New York Times" and SeriousEats.com, a web site for passionate eaters. He is also the author of "Pizza: A Slice of Heaven, New York Eats", and "New York Eats (More)".
Shelley Lance has been cooking with Tom Douglas for more than twenty-five years, first as a line cook, then as a pastry chef, and later as the quality control chef for all of the Tom Douglas restaurants. As Tom's chief recipe tester and taster, she also coauthored Tom Douglas' Seattle Kitchen, Tom's Big Dinner's, and I Love Crab Cakes.