Here's a look at The Dahlia Bakery Cookbook: Sweetness in Seattle, the latest cookbook from Seattle chef/restaurateur/cookbook author/all around big shot Tom Douglas. Douglas has four Beard Awards, a dozen restaurants with more on the way, and his now written four cookbooks. Dahlia Bakery, which opened in downtown Seattle in 2001, supplies bread and other baked goods to Douglas's restaurants and also runs a counter that dishes out doughnuts, cookies, and their famous triple coconut cream pie.
This book is one of several instances of big pastry cookbooks from this Fall publishing season: Others include Hedy Goldsmith's Baking Out Loud and, of course, the Bouchon Bakery cookbook from Thomas Keller and Sebastien Rouxel. It's the year of the pastry chef. The Dahlia Bakery Cookbook comes out October 23 from William Morrow (pre-order on Amazon); below, an excerpt from the introduction.
An Excerpt From Tom Douglas' Dahlia Bakery Cookbook