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.
James Beard Foundation Book Award Nominee for Baking & Desserts -- "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 �clair . . . 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. It�s 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
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