Tom thoroughly examines every thorny, cake–related issue. Bread crumbs, cracker crumbs, panko, or no crumbs at all? What kind of crabmeat: Dungeness, king, or Peeky Toe? Are the best cakes pan-fried, deep-fried, or not even cooked?
Tom offers up dozens of his famous cake recipes, including classic cakes from East and West, North and South, plus newer innovations such as Wild Ginger Cakes, Pesto Risotto and Louie Cheesecakes. There are cake sandwiches, breakfast , and crab cake sauces and salsas.
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.
Shelley Lance has been cooking with Tom Douglas for more than twenty-five years, first as a line cook, then as a pastry chef, and later as the quality control chef for all of the Tom Douglas restaurants. As Tom’s chief recipe tester and taster, she also coauthored Tom Douglas’ Seattle Kitchen, Tom’s Big Dinner’s, and I Love Crab Cakes.