By Tom Douglas and Shelley Lance
William Morrow, $35.00
Warning: The combination of mouthwatering photos and evocative prose in this book may induce a baking frenzy. Beloved Seattle chef Tom Douglas takes unabashed pleasure in food, and when he describes something he adores-such as the sticky, gooey maple éclair he savors each afternoon-you'll find yourself desperately craving it, too. Mercifully, that recipe, as well as all of his baking secrets, is here for the taking. Douglas and co-author Shelley Lance take you behind the scenes at The Dahlia Bakery and serve up more than 100 meticulously detailed recipes for sandwiches, breakfast pastries, cookies, pies and tarts, cakes, ice cream, preserves, even dog treats. Recipes range from easy Granola Yogurt Parfait Cups and scrumptious English mu‰ffin egg sandwiches (there's a recipe for making your own mu‰ffins, but it's OK to use store-bought) to challenging (but worth it) projects like Sugar Pumpkin Crème Pie and Dahlia Doughnuts.
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Dahlia Triple Coconut Cream Pie (page 102) (page 161) With coconut in the crust, in the custard, and on top, this dessert is truly mood altering and richly rewards every bit of effort that goes into making it.
Tomato Soup with Grilled Cheese Croutons (page 137) (page 342; croutons, page 346) Garnishing this creamy tomato soup with floating cubes of grilled cheese sandwich may make you feel all grown up, but once you start eating, suddenly, you're a kid again.
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| Chocolate Butter Pecan Sandwich Cookies | Â | Etta's Dungeness Crab Eggs Benedict with Lemon Dill Hollandaise | Â | Devil's Food Cupcakes |
 Photos by Ed Anderson
