Soon, you'll find here the best of the best in cookbooks to help you discover new ideas in your outdoor kitchen. Whether you're smoking, grilling, or making an accompanying dish, we'll have it covered. If you'd like us to let you know when the site is updated, sign up for our Newsletter!
Tom Douglas offers 50 recipes for a true American classic—the crab cake. Are you a bread man or a saltine fan, or no crumbs at all? Does deep-frying float your boat or a delicate panfry in whole sweet butter? What kind of crabmeat: Dungeness, King, or Peeky Toe? This book thoroughly examines every thorny crab cake related issue. Recipes include standard bearers like the Chesapeake Bay Classic, regional favorites like Jazz Fest Crab and Crayfish Cakes, and new wave inventions like Crab Foo Yung. You’ll find crab cake sandwiches, breakfast crab cakes, deep fried fritters, and cool molded salads, plus tasty sauces and salsas to serve alongside.
Turn your kitchen into a Seattle Kitchen with a little help and inspiration from Tom Douglas. This collection of signature recipes from the first three Tom Douglas Restaurants- Dahlia Lounge, Etta’s Seafood, and Palace Kitchen- is more than a cookbook, it’s a food lover’s guide to Seattle. Tom shares insider tips on the city, from the best breakfast spots to the best late night joints, to the best Chinese barbecue in the Chinatown/International District. You’ll learn the secrets to some of Tom’s most popular dishes from Palace’s Hot Pepper Wings, to Etta’s Pit Roasted Salmon with Cornbread Pudding, to Dahlia’s Coconut Cream Pie.
Seattle Kitchen won the James Beard Award for Best Americana Cookbook, 2001.
This comprehensive DVD shows you how to enhance your 'Outdoor Experience' with the Bradley Smoker. It will show you how to smoke, grill or cook your favorite meals. Filmed in Canada.
Drawn from special meals with family members, friends, vintners, and fellow restaurant owners, this book brings together 13 of Tom Douglas’s favorite feasts for home entertaining, with no-nonsense recipes that make it easy to cook like a restaurant chef without ever leaving home. A classic Seattle feast features Tom’s Mom’s Crab Dip on Russet Potato Chips and a Whole Salmon on the Grill. “Grandpa Louie’s Greek Vacation” is a menu based on Jackie’s Greek heritage that showcases Grape Leaves Stuffed with Lemony Rice and Mint, Grilled Lamb Skewers with Red Wine Honey Glaze, and Sweet Goat Cheese Turnovers. An extravagant Chinese banquet stars Crispy Shrimp Rolls with Sweet Chile Sauce, Sticky Finger Ribs, and Five Spice Roast Chicken. The book includes Tom’s entertaining tips, make-ahead notes, wine suggestions, and cocktail recipes.
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