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Tom Douglas Quotes


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Quotes by Tom Douglas

Showing 31-40 of 124 Quotes by Tom Douglas

When I wrote my cookbook, 'I Love Crab Cakes,' I asked some of my best chef buddies to contribute recipes.

~Tom Douglas

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Over the years I've tweaked my stuffing recipe many times, adding a variety of ingredients like sauteed wild mushrooms, dried cherries, fresh chevre, toasted hazelnuts, chopped ham hock meat, and other taste treats.

~Tom Douglas

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Spooning a seasonal fruit relish onto a plate of grilled king salmon is very much my style - flavorful, straightforward, and unfussy. I also like the way fresh, ripe fruit balances the richness of the salmon.

~Tom Douglas

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When I was young, I would make my parents breakfast in bed on Saturday mornings.

~Tom Douglas

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I was driving around the country when I was 19 and happened to run out of cash in Seattle, so I settled here.

~Tom Douglas

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There's something majestic about a 30-pound Chinook salmon roasted and served whole - people get excited when you present it with the head and tail on. It has beautifully browned skin and extraordinary bright red flesh when you cut into it.

~Tom Douglas

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Be sure to read a recipe all the way through before you cook. The time it saves you in the long run is invaluable.

~Tom Douglas

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I'm much less shy in conversation than I am on my own.

~Tom Douglas

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I eat out at least once every day.

~Tom Douglas

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I have a good flavor memory.

~Tom Douglas

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Biography

Nationality: American

Type: Chef

Born: August 2nd, 1958

Links

Find Tom Douglas on Amazon

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