The Dahlia Bakery Cookbook by Tom Douglas

The Dahlia Bakery Cookbook

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 cou...


Details The Dahlia Bakery Cookbook

TitleThe Dahlia Bakery Cookbook
ISBN9780062183743
Author
Release DateOct 23rd, 2012
PublisherWilliam Morrow Cookbooks
LanguageEnglish
GenreFood and Drink, Cookbooks, Cooking, Food, Nonfiction
Rating

Reviews The Dahlia Bakery Cookbook

  • Gina Enk
    1970-01-01
    This is a fabulous cookbook for the home cook who is interested in cooking for both celebrations and every day fare. We just ate "Tom's tasty tomato soup" (p 342) and my daughter and I are planning to make the "chocolate heartland bundt cake with chocolate honey glaze" (p 285) later today. Tom Douglas and Shelley Lance have created a book that is both beautiful and practical--a rare combination in the cookbook world!
  • Nancy Ross
    1970-01-01
    I love reading cookbooks even though I almost never actually use them. This one got me inspired to branch out in the pie department--coconut cream here I come! And if I ever get ambitious enough to make my own English muffins or doughnuts, this book will definitely be open on the counter getting grungy.
  • Yaaresse
    1970-01-01
    This one might have been a solid three stars except that the author's tone came across as self-aggrandizing and congratulatory that I found myself actively disliking him by the time I got to the recipe that was my whole purpose of getting the book. (The famous peanut butter cookie recipe.) The ebook version is well organized. The table of contents lists each recipe with a hyperlink so one can go directly to the wanted recipe without endless tappi...
  • Jean MacLeod
    1970-01-01
    What a fine book this was with no wasted space and crammed with good recipes. I especially like the little tips scattered throughout the book and the background of the recipes. What I did not like, however, was the small print. I believe that's inevitable these days. Regardless it's a treat for the senses and tummy. Waste-wise author
  • Linda
    1970-01-01
    Great revipesI have not made any of the recipes in this book yet, but I have read through all of them. I can tell this is going to be a well used addition to cookbook collection. I can't wait to get started!
  • Kelly
    1970-01-01
    A taste of SeattleI live away from the Northwest now, so it is nice to have a taste of home in these recipes. I am especially anxious to make the tomato soup with brown butter croutons.Everything looks wonderful and the instructions are clear and detailed.
  • Jessie
    1970-01-01
    Love this bakery and this cookbook!
  • Tammy Rupp
    1970-01-01
    Wonderful recipes!!!
  • Megan
    1970-01-01
    made the cornbread bacon muffins. they were fine, though pretty time/labor intensive for muffins. i just felt like they needed some more to boost them.
  • Debra Daniels-zeller
    1970-01-01
    I put my name on the library reserve list for this book at the library weeks ago. It was definitely a cookbook worth waiting for. The pictures and all the recipes from the Dahlia Bakery, make this a great keeper for bakery fans. That said, I'm probably the only person in Seattle who hasn't been to the Dahlia Bakery, and let me add that super sweet desserts with lots of eggs and/or dairy aren't helpful in my kitchen. That said, I thouroughly enjoy...
  • Debbie
    1970-01-01
    What a terrific cookbook. Aside from the fact that I want to make almost every recipe in the book from English muffins to maple syrup ice cream, this book tells you all about the equipment you will need, the best ingredients for the job, sources and best of all why you should do things a certain way. In short, this is the most comprehensive baking book I have ever read with some of the most delicious recipes. Top it all off with stories about the...
  • Teresa
    1970-01-01
    While I'm not a baker, this book makes me want to be. I wasn't through the introduction before I knew I had to own this cookbook. I found it to be very well written with easily understood instructions, as well as beautiful illustrations. Even if you never bake anything, it makes for good reading. It's 125 recipes includes recipes for baked goods (such as coconut cream pie and english muffins)as well as for ice cream, jellies and tomato soup.While...
  • Sarah
    1970-01-01
    This is one of those cookbooks that leaves me feeling content to just go to the actual restaurant and buy the stuff instead of bothering with complicated recipes. I marked seven recipes that I'd actually like to make (that weren't too much of a hassle) but I still enjoyed reading through the rest.
  • Gwen the Librarian
    1970-01-01
    Fantastic recipes from the famed Seattle bakery, including a couple of their most famous. I really appreciated the careful explanations of the importance of weighing ingredients, bringing them to room-temperature, and other baking techniques useful to any baker.
  • Jess
    1970-01-01
    Most everything sounded good, so I tried baking the carrot cupcakes. The texture was off, the crumb was very dense. Perhaps I picked a bad recipe, but I would not want to waste time trying other recipes when there are many good ones out there.
  • Lisa
    1970-01-01
    i liked most of the recipes that were in here i copied a few to try some seem easy enough so we will see what happens i would love to go to the bakery and have something there that would be awesome
  • Nora
    1970-01-01
    Using Brioche dough for doughnuts~! And a vanilla bean mascarpone--YUM! And I would really like to try their mushroom, sausage, & chard strata.
  • Emily
    1970-01-01
    The recipes look fantastic--great photography, easy to follow. The ingredient lists assume a large and diverse pantry for pastries and that is just never going to happen in my house. Off the shelf!
  • Beka
    1970-01-01
    Every single picture looks amazing. Every single recipe sounds delicious. Can someone please bring me one of everything?