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Home | Tom Douglas

Tom Douglas

Tom Douglas is the winner of the 2012 James Beard Award for Outstanding Restaurateur and the chef and owner of 13 Seattle-area restaurants as well as Dahlia Bakery. He is widely credited with having helped define contemporary Pacific Northwest cuisine and is the author of four cookbooks: The Dahlia Bakery Cookbook, Tom’s Big Dinners, I Love Crab Cakes!, and Tom Douglas’ Seattle Kitchen, named Best American Cookbook by the James Beard Foundation. @tomdouglasco

Tom Douglas
12 schnecken, pecan cinnamon buns, covered with pecan-caramel topping, and chopped pecans on a wire rack

Schnecken ~ Pecan Cinnamon Buns

4 hrs

A baked hot buttered rum apple pie on a wooden board.

Hot Buttered Rum Apple Pie

4 hrs 25 mins

One slice of apple pie, made with flaky pie crust, in a metal pie plate with 3 forks.

Flaky Pie Crust

2 hrs 25 mins

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