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The Dahlia Bakery Cookbook: Sweetness in Seattle, by Tom Douglas
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New York Times�Bestseller
When it comes to delectable, freshly baked cakes, pies, cookies, and muffins, nobody beats the world famous Dahlia Bakery of Seattle, Washington. Owner, Iron Chef, and James Beard Award-winning cookbook author Tom Douglas offers up the best loved recipes from this incomparable bread and pastries mecca in The Dahlia Bakery Cookbook—featuring everything from breakfast to cookies and cake to soups and jams and more—demonstrating why the West Coast wonder has long been a favorite of foodies and celebrities, like Food Network’s Giada De Laurentiis and Serious Eats founder Ed Levine.
- Sales Rank: #67403 in Books
- Published on: 2012-10-23
- Released on: 2012-10-23
- Original language: English
- Number of items: 1
- Dimensions: 9.00" h x 1.21" w x 8.00" l, 2.75 pounds
- Binding: Hardcover
- 400 pages
Review
James Beard Foundation Book Award Nominee for Baking & Desserts (No Source)
“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)
From the Back Cover
Want to fry up the doughnuts with cinnamon sugar and mascarpone that Food Network star Giada De Laurentiis called the "best thing I ever ate"? Are you pining for the peanut butter sandwich cookie recipe that legendary writer Nora Ephron proclaimed "the greatest cookie ever ever ever"? Do you long to dazzle friends with the triple coconut cream pie that New York food writer and Serious Eats founder Ed Levine called "one of the best pies in the country"? Or do you just want to get your hands on the crazy-rich, streusel-topped monkey bread with caramel dipping sauce that has people lining up outside the Dahlia Bakery's door? Now, those sweet dreams can come true, thanks to The Dahlia Bakery Cookbook.
Seattle's most popular chef and James Beard Outstanding Restaurateur Award winner Tom Douglas shares his secrets for 125 scrumptious treats. Here, you will find chef-tested recipes for breakfasts, pastries, tarts, pies, cakes, cupcakes, cookies, puddings, ice creams, sandwiches, and jams that are guaranteed to work in the home kitchen, including:
The "Seattle" English muffin sandwich with cured wild salmon Toasted hazelnut whole wheat scones with maple glaze Tom's favorite coconut macaroons Tangy lemon meringue tart Carrot cupcakes with brown butter cream cheese frosting The Best Cr�me Caramel in the World Oregon Pinot Noir raspberry sorbet Peach vanilla jamIn addition to these unique bakery treats, Tom offers savory variations on beloved classics, such as Eggs Benedict with Scallion Hollandaise and Breakfast Sandwiches, both using Dahlia Bakery's famous English Muffins. Filled with informative sidebars, technique tips, and equipment advice—and illustrated with tempting photographs and stories that capture the flavors of Seattle—The Dahlia Bakery Cookbook is sure to please fans of all skill levels and tastes.
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.
Most helpful customer reviews
183 of 202 people found the following review helpful.
Want to recommend this book without hesitation, but ...
By Ginkgo
A lovely book with many tasty recipes (see below for the ones tested), great photography, easy to follow instructions, good fonts with plenty of white space, ingredients listed by both volume (cups) and weight (ounces and grams), and nice variety of sweet along with some savory recipes.
What I have made has been mostly wonderful as well as some good to fair and one failure. Sweet items: Out of the two biscuit recipes, serious biscuits won over malted buttermilk biscuits. Both of the pumpkin pie recipes are superb and quite different from each other. (Note: I used Prueitt's Tartine Fruit Galette pastry dough.) Definitely make both for the Thanksgiving meal along with Chang's Flour pumpkin pie. For the sugar creme pumpkin pie, I used 217 g (not 134 g) of brown sugar because that is a more common conversion for 1 cup of packed brown sugar. (Note: Shelley Lance, the co-author, wrote me that the recipe should have read 3/4 cup /150 grams of packed brown sugar.) The blueberry muffins were fair. The rice pudding was good. The English muffins turned out well; but, as with all bread recipes, one needs to understand if extra flour is needed while still keeping a wet dough. When I made the English muffins, I needed to add more flour and the muffins still had a light and airy crumb. In reviewing the flour to water ratio, it appears that more flour is needed. The old-fashioned molasses cookies were the only failure: perhaps, because the weight of the molasses should have been about 80 g not 99 g and the flour should have been 280 g not 255 g. Savory items: Tomato soup was the best I have ever tasted, even though I forgot the garlic and substituted ajwain seed for the celery seed. Roasted carrot, leek, and goat cheese hand pies were fantastic, although substituted pastry flour and a small amount of spelt flour for whole wheat flour. Also, I would recommend making smaller pies.
Now, the reason I downgraded the cookbook. The volume and weight equivalents are wildly inconsistent from recipe to recipe, e.g. devil's food cupcake lists 1 � c (184 g) vs double chocolate layer cake 1 � c ( 230 g). In this example, the gram equivalent for 1 � cups flour varies by 25%. For cakes, 25% means the difference between a great crumb and a lousy crumb. Thus, I am very hesitant to make any of the cakes or cupcakes. Some small percentage point difference is inevitable if one always uses the same measuring cups and always uses the same method of volume measurement. Such large variation leads to the conclusion that different measuring methods were used. Otherwise, why such huge fluctuations in conversions? Unfortunately, this cookbook is riddled with these errors. (According to Ms. Lance, the Dahlia bakers bake by weight not volume. But for the cookbook, they developed and tested the recipes by first measuring by cups, then weighing the amount. (See p. 10) My conclusion: Because they are not accustomed to volume method, they unknowingly used different measuring methods.)
I do have another of their cookbooks and have had success with both the savory and sweet recipes. And, Dahlia's butterscotch pie in Haedrich's Pie cookbook is fantastic.
So, will I keep trying other recipes? You bet. But with the motto, baker beware of measurements!
Update: 12 December 2012
Made the "hot buttered rum" apple pie. The introduction was right. The 2 hours to bake the pie ensured a flaky crust. Be forewarned that it has a strong bold rum flavor. In fact, the apple flavor (I used pippin apples) seemed to get lost. My preference would be either the apple pie from Daley's In the Sweet Kitchen, or from Chang's Flour.
Update: 21 December 2012
Warning: Made the buttery cupcakes today for a friend's birthday. As always, used the weight measurements, even though the weight for the sugar seemed to be 50% more than it should have been for 1 cup (stated 300g instead of the usual 200g). Also, noticed that weight of the sugar was a lot more than the cake flour, 1.4:1. Usually the ratio is close to 1:1 for cake. Against my better judgement, made the cupcakes with the stated weights. Final result was that the cupcakes were much, much, too sweet.
Afterwards, compared the buttery layer cake recipe to the buttery cupcake recipe and noticed that in the cupcake recipe, flour and butter ingredients were 75% of cake recipe. Unfortunately, this was not true for sugar. The cake recipe called for 1 � cups (10 ounces/300 grams) sugar, while the cupcake recipe called for 1 cup (10 ounces/300 grams) sugar. It seems that the sugar volume was reduced appropriately but weight was not. If the cupcake sugar were reduced to 200 grams, then the flour to sugar ratio would be close to 1:1 and would probably have tasted much better. I wished I had compared the two recipes before I made the cupcakes. This is definitely an editing mistake that should have been caught.
That having been said, I would rather recommend Yellow Butter Cupcake recipe from R. Beranbaum in Heavenly Cakes for the following reasons: Beranbaum recipe is quicker to make, the cupcake has a wonderful crumb, the recipe for both volume and weight has been thoroughly tested, and the cupcake flavor is great.
Update: 23 December 2012
Until there is an errata sheet, here is my recommended flour adjustment, based on a second baking experience, for the English muffin recipe, keeping all other ingredient measurements the same as stated in the cookbook. To make a wet but usable bread dough, use an additional 110-120 grams (approximately 3/4+ cup depending on your measuring cup and measuring method) of bread flour. I also substituted the cooled potato cooking water for the water, and used a dough hook instead of a paddle. And if using instant dry yeast, remember to use less than for active dry yeast. Each English muffin takes about 94 grams of dough. When covering the dough on the baking tray, I sprinkled rice flour on each muffin to ensure that the cloth would not stick to the dough. This is a common procedure in making bread. Rice flour can be found in Asian, Middle Eastern, and natural food grocery stores. The muffins can be baked on silpat.
Another English muffin recipe is in Dunaway's No Need to Knead. It has been years since I have made them, but remember enjoying them. The one difference that I recall is that the muffins are not baked, but cooked on the stove.
64 of 72 people found the following review helpful.
Questionable English Muffin and Coconut pie recipe?
By M. Murray
I purchased this book mainly for the English Muffin recipe. With all the raves from the bakery clientle I knew I needed to buy this.It is the electronic version for ipad that I got and it is quite nice. I have a mountain of both books and experience in all facets of baking with bread making being my strongest point. I live by the rule that if a book exposes me to just one great recipe....it is worth every penny. The muffin recipe is suspect and the only one tried so far.(3x) The hydration level is close to 86%(not including the moisture from the other ingredients),which for those with experience know,makes for a very challenging effort. Ciabatta is around 80 and good artisan pizza dough 79 so 86 is off the charts.I know I can add more flour and tighten things up to a workable dough but if the recipe itself is the main reason I purchased the book that really doesn't make a lot of sense.Hopefully I can still glean one perfect recipe from this book to validate the purchase to myself.
Jan 1 2013
Is it really a review if people here give it 5 stars but have baked nothing from the book and its recipes???? My pie experience is as follows........
In the book it states that they use glass pie dishes for all pies except the double crust apple.....then goes on to show the coconut pie being made in a metal pie pan. The part that most buyers of the book will not see (mine is the electronic IBook version with video of actual preparation)
the recipe for the coconut custard is wrong...with the coconut and butter actually being added AFTER bringing the milk (and the egg mixture) to a full boil not "almost to a boil" as the book states and not adding the coconut at the beginning. I failed to look at the video prior to making the pie and the custard failed to set completely.Did they test these recipes that were scaled down for home use...where was the editor or proof reader? If the pictures and video don't match the text...we have a problem.
The muffins and the pie are two products that all the 5 star reviewers clamor about...but if in fact they don't work....what then is the value of the book beside being a nice looking coffee table decoration?
11 of 12 people found the following review helpful.
Great, but needs a second edition/errata sheet to correct measurement mistakes
By Avid Reader
I have eaten in several Tom Douglas restaurants, and was totally excited to get this cookbook so that I could recreate some of his desserts now that I live far away from Seattle. Everything I have made so far has been delicious (details below). Many of the recipes are a lot of work, but that is the only way to get results like the bakery. There are also plenty of easier recipes that make the cookbook worthwhile even if you don't have time for the complicated recipes, like cookies and cupcakes, if you don't have a few hours to spend baking. For the complicated recipes, instructions are detailed, and there are lots of tips (like how to caramelize sugar, how to toast nuts, etc) so that you get each step right, even if you're a beginner.
I couldn't give it five stars, however, because of the inconsistencies that other reviewers point out (1 1/2 c. cake flour in the devil's food cupcake recipe is equated to 184 gr, while in the recipe on the following page for buttery cupcakes, 1 1/2 c. cake flour is equated to 215 gr). Should you measure your ingredients in cups or grams, which is the correct amount?!
(As a native Seattleite, I was also a bit off-put to see that for #5| of the "top ten Seattle experiences for baking buffs" it is recommended to take a bus to Ballard to check out the factory and shop for Theo's Chocolate. Theo's is not in Ballard. It is in Fremont.)
Here are the recipes I've tried so far....
Hazelnut Whole Wheat Scones with Maple Glaze - turned out flawless and totally delicious
Banana Chocolate Chunk Walnut Loaf - fantastic
Chocolate Chunk Cookie - great and easy
Cranberry Apricot Oatmeal Cookies - the spicing in these cookies is unique and SO delicious - included these in cookie trays I gave away last Christmas, and everyone commented on them
Chocolate Truffle Cookie - good, although not special enough for me to make again
"Prizewinning" pecan brownies - actually a little dry. Maybe the inconsistencies in flour measurements played a role here?
Flaky But Tender Dough / Rhubarb Crostatas - served at a dinner party, they were a show stopper. Great. Perfect really.
Pear Tarts with Dreamy Caramel Sauce - followed the shortcut instructions (storebought puff pastry and high quality storebought caramel sauce) - served at a dinner party and it was great - impressed everyone without being a ridiculous amount of work
All Butter Pastry Dough / Garrett's Chocolate Tart - dough is excellent. the tart is actually a little too rich for my tastes (and I usually love rich desserts). It's recommended to serve with whipped cream, that would help cut the rich caramel, so if you served just a sliver of the pie plus whipped cream or ice cream, I think it would work.
Chocolate Honey Glaze - so rich and delicious! Recipe makes more than is needed for either Garrett's Tart or the Chocolate Heatland Bundt Cake
Chocolate Heartland Bundt Cake - SO delicious, and very moist. Keeps well for a few days. My son and his friends loved it so much that my son asked for it for his birthday cake. Very, very good. For the flour, I used the measuring cup measurements, not weight. This uses vegetable shortening - I used Crisco - so I felt rather guilty and wouldn't make it often, but it's a great treat.
Vanilla Bean Ice Cream - again, totally fantastic ice cream, I served it with the rhubarb crostatas for dinner guests and they commented how delicious it was. But then again, it contains 8 egg yolks - so it's definitely not an ice cream recipe that I will make regularly.
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