The Dahlia Bakery Cookbook

图书信息

作者	Douglas, Tom
出版社	William Morrow Cookbooks
ISBN	9780062183750
出版时间	2012-11-20
字数	57.0万
分类	William Morrow Cookbooks,进口书,外文原版书,小说

读书简介

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 doorNow, 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 Crème 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.

目录

CONTENTS

INTRODUCTION

TOP TEN SEATTLE EXPERIENCES FOR BAKING BUFFS

ESSENTIAL BAKING KNOWLEDGE

about weighing ingredients

how to measure ingredients by weight or volume

how to bring ingredients to room temperature

how to chop chocolate

how to shave chocolate

how to make chocolate curls

how to toast and chop nuts

how to sift

how to whip egg whites

how to fold with a whisk

how to mix batters in the electric mixer

how to adjust for the heat on an electric coil burner

how to bake

how to test for doneness with a skewer

INGREDIENTS

EQUIPMENT

english muffin love: english muffins and breakfast sandwiches

The “Classic” Sandwich with Smoked Pork Loin

English Muffin Sandwich Variations: with Sausage, Egg, and Cheddar; with Bacon, Egg, and Cheddar

The “Prosser Farm” Sandwich with Perfectly Ripe Tomatoes

The “Seattle” Sandwich with Cured Wild Salmon

Wild Salmon Gravlax

Green Eggs and Ham Bennies with Scallion Hollandaise

Etta’s Dungeness Crab Eggs Bennies with Lemon Dill Hollandaise

Dahlia Bakery English Muffins

the dahlia doughnut: dahlia doughnuts and monkey bread

Dahlia Doughnuts with Cinnamon Sugar, Mascarpone, and Jam

Basic Brioche Dough for Doughnuts

Vanilla Bean Mascarpone

Monkey Bread

Cinnamon Vanilla Streusel

Dreamy Caramel Sauce

good morning!: morning pastries

Cornbread Bacon Muffins

Carrot Muffins with Brown Butter and Currants

Best Bran Muffins

Blueberry Buttermilk Muffins

Cherry Almond Scones

Toasted Hazelnut Whole Wheat Scones with Maple Glaze

Parsley Chive Scones

Serious Biscuits

Malted Buttermilk Biscuits

Banana Chocolate Chunk Walnut Loaf

Fresh Corn Cornbread with Cornmeal Crumble

Cornmeal Crumble with Lemon Thyme

Grandma Douglas’s Schnecken

Sour Cream Coffee Cake with Cinnamon Streusel

jump-start your day: more breakfast and brunch recipes

Dahlia Bakery Granola

Granola Yogurt Parfait Cups with Braeburn Apple Compote and Golden Raisins

Braeburn Apple Compote with Golden Raisins

Seatown’s “Golden Spurtle” Steel-Cut Oatmeal

Roasted Maple Molasses Pecans

Jackie’s Favorite Strata with Wild Mushrooms, Sausage, and Chard

a cookie in each hand

All-American Chocolate Chunk Cookies

Cranberry Apricot Oatmeal Cookies

Chocolate Butter Pecan Sandwich Cookies

Peanut Butter Sandwich Cookies, aka “The Nora Ephron”

Chocolate Truffle Cookies with Crackly Crust

Old-Fashioned Molasses Cookies with Fresh Ginger

Tom’s Favorite Coconut Macaroons

Toasted Pine Nut Amaretti

Prizewinning Pecan Brownies

Jackie’s Holiday Fruitcake Bars with Dried Cherries and Brandy

Russian Tea Cakes

Sparkling Sugar Cookies

Royal Decorating Icing

Ruby’s Bones

heavenly pies: pies, rustic pies, crisps

Dahlia Triple Coconut Cream Pie

Coconut Pastry Dough

Silk Chocolate Cream Pie with Pecan Crust

Pecan Pastry Dough

Banana Cream Pie with Chocolate and Pecans

Chocolate Ganache

Maple Banana Cream Pie with Maple Molasses Pecans

Maple Pastry Cream

Old-Fashioned Pumpkin Pie

Flaky but Tender Pastry Dough

Sugared Cranberries

Sweetened Whipped Cream

Sugar Pumpkin Crème Pie

Kentucky Bourbon Pecan Pie

“Hot Buttered Rum” Apple Pie

Blackberry Lemon Thyme Crostatas

Crimson Rhubarb Crostatas

Bing Cherry Hand Pies with Pinot Noir and Vanilla

Roasted Carrot, Leek, and Goat Cheese Hand Pies

Whole Wheat Pastry Dough

Peak-of-the-Season Crisp with Brown Sugar Oats

Red Haven Peach Blueberry Crisp with Cornmeal Crumble

tarts that tempt: pastry tarts and the apple dumpling

Pear Tarts with Dreamy Caramel Sauce

“Worth the Effort” Puff Pastry

Apple Dumplings with Medjool Date Butter

All–Butter Pastry Dough

Raspberries ’n’ Cream Tart

Cornmeal Tart Dough

Tangy Lemon Meringue Tart

Tangy Lemon Curd

Toasted Pine Nut Marzipan Tart

Garrett’s Chocolate Tart

Chocolate Caramel Pecan Tart

Chocolate Honey Glaze

let them eat cake: cakes and cupcakes

Double Chocolate Layer Cake

Buttery Layer Cake

Fluffy Chocolate Sour Cream Frosting

Vanilla Bean Buttercream

“Your Favorite” Buttercreams for Cupcakes

Chocolate Flake

Caramel Corn

Carrot Cupcakes with Brown Butter Cream Cheese Frosting

Brown Butter Cream Cheese Frosting

Devil’s Food Cupcakes with Chocolate Flake Buttercream

Buttery Cupcakes with Chocolate Sour Cream Frosting

Chocolate Heartland Bundt Cake with Chocolate Honey Glaze

Intense Chocolate Cake

Cornmeal Rosemary Cake with Lemon Glaze

Rustic Olive Oil Cake with Honey Syrup

Piedmontese Hazelnut Cake

Brachetto Cherries with Fresh Lime

Quick Brandied Bing Cherries

Grappa-Soaked Berries with Lemon Zest

Fragrant Spiced Oranges in Bay Leaf Syrup

creamy goodness: pudding, pastry cream, éclairs

The Best Crème Caramel in the World

Vanilla Bean Crème Brûlée

Arborio Rice Pudding with Cinnamon and Vanilla

Éclairs

Pâte à Choux for Éclairs

Vanilla Bean Pastry Cream

Maple Sugar Glaze

scooped: ice cream and ice cream sandwiches

Vanilla Bean Ice Cream and Two Variations: Streusel Ice Cream/Stracciatella Ice Cream

Buttermilk Ice Cream

Frozen Chocolate Custard

Jackie’s Maple Syrup Ice Cream

Oregon Pinot Noir Raspberry Sorbet

Pizelle

tomato soup and grilled cheese

Tom’s Tasty Tomato Soup with Brown Butter Croutons

Grilled Cheese with Bacon and Avocado

Grilled Cheese Variations

Grilled Cheese with Heirloom Tomato

Grilled Cheese with Basil Pesto

Grilled Cheese Croutons for Tomato Soup

Basil Pesto

Grilled Cheese with Caramelized Broccoli Rabe and Fontina

a bowl full of jelly: jams and jellies

Blueberry Jam

Peach-Vanilla Jam

Orange Marmalade

Whole Strawberries in Syrup

Rhubarb Jelly

OUR JOINTS

SOURCES

INDEX

ACKNOWLEDGMENTS

CREDITS

COPYRIGHT

ABOUT THE PUBLISHER