New York Times–Bestseller and James Beard Award Nominee: “Warning: The . . . mouthwatering photos and evocative prose in this book may induce a baking frenzy.” —Fine CookingWhen it comes to delectable, freshly baked cakes, pies, cookies, and muffins, nobody beats the world-famous Dahlia Bakery of Seattle, Washington. Owner, Iron Chef winner, and multiple James Beard Award recipient 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—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. Make 125 scrumptious treats 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 jam, and more
