Bloody River Blues

Amazon.com

William Jefferies, who usually writes under the better-known nom de plume of Jeffery Deaver, has a couple of other Location Scout mysteries to his name (Shallow Graves, Hell's Kitchen). Pocket Books has reissued them as Deaver titles ("writing as William Jefferies"), but regardless of their provenance, they feature topnotch writing, snappy dialogue, solid pacing, and excellent characterization. Bloody River Blues was overlooked by Deaver's fans when it first came out eight years ago. Now that the publisher has cleared up the mystery of who actually wrote it, it ought to get the attention it deserves. --Jane Adams

Book Description

Jeffery Deaver is the New York Times bestselling author of The Empty Chair and The Devil's Teardrop. Here his trademark "ticking-bomb suspense" (People) explodes off the page in another heart-stopping thriller.

Hollywood location scout John Pellam thought the scenic backwater town of Maddox, Missouri, would be the perfect site for an upcoming Bonnie and Clyde-style film. But after real bullets leave two people dead and one cop paralyzed, he's more sought after than the Barrow Gang. Pellam had unwittingly wandered onto the crime scene just minutes before the brutal hits. Now the feds and local police want him to talk. Mob enforcers want him silenced. And a mysterious blonde just wants him. Trapped in a town full of sinister secrets and deadly deceptions, Pellam fears that death will imitate art, as the film shoot -- and his life -- race toward a breathtakingly bloody climax.

Download Description

Hollywood location scout John Pellam arrives in the scenic, yet dying town of Maddox, Missouri, to check it out for an upcoming Bonnie and Clyde -- style shoot-'em-up. But after real bullets leave two dead and a cop paralyzed, he finds himself neck-deep in a real-life, deadly plot. Trapped between the feds and the mob in a place full of sinister secrets, this is one script Pellam may be written out of -- permanently.

Customer Reviews:

Hated It!.......2007-03-12

I'm a huge Jeffery Deaver fan and until this book had never read one of his tomes that I didn't absolutely love. Bloody River Blues was anything but spectacular in my opinion and it was a struggle to even get to the end.

Character development was fair but not the usual style I've come to enjoy from Deaver. I never really knew John Pellam like an intimate friend and was only given tidbits of information about him. Along the way a few more scraps were thrown out but most seemed unimportant. Subcharacters were also underdeveloped - even the villain was so underdeveloped that when the identity was known it was anticlimactic. One of my favorite characters was the paralyzed cop but his story was often short changed - his doctor could have been developed to give so much more to the story but she never was and it left me lacking enthusiasm for the storyline. And his chanting, nutsy wife could have been fun but again she was almost mentioned in passing and nothing more said.

The main plot was fair but not something that would grab the reader and not let go. In fact, I kept putting this book down and it was difficult to muddle my way through it. The subplots were tossed in with no clear reason behind them. For example, the subplot that has John Pellam trying to sell his own movie script so he can make it into a film himself had me scratching my head and saying, "So what!" I really didn't care and didn't see what relevance it had in the big picture. The other subplots were similar and left me wondering why they took up page space.

Overall this book was just a tad below average but for a Jeffery Deaver book to even be average is a very unusual thing. His books usually grab me from the beginning and I lose sleep trying to finish them. If anything, BLOODY RIVER BLUES put me to sleep! I'd definitely skip this one and read anything else by Deaver.

Awfully bad.......2006-03-11

As many books the beginning of this one is excellent. But as you go over and over it gets boring and boring. The book has four stories that at the end will meet and all of them are stark boring. And at the end... just skip it. Better'd be if you skip this book.

relatively solid tale from the back catalogue.......2002-10-30

i've been enjoying these early thrillers from Deaver a lot. (especially his RUNE series) this one is no exception. Its not exactly high-brow, but its a fast, entertaining read, as all his early thrillers have so far been. They have good plots, which are not very complex, and are easy to get your head around, they are also full of twists, as is the norm with Deaver.

however, this one is a tiny bit disappoinging, because the cahracters are not as fleshed out as he is capable of.

but, the writing is very good once again, the plot sustains interest, its a quick and enjoyable read, and is reccomended to all fans of Jeffery Deaver.

GREAT GREAT GREAT!!!.......2002-10-03

This book just sucks you in on the life of Pellam, a scout for a film company. He was a witness to a shooting that he wishes he never witnessed.

Witness To Murder.......2002-02-25

John Pellam works as a freelance location scout in the movie industry. His latest job has taken him to the supposedly sleepy town of Maddox, Missouri. He unknowingly bumps into a hired killer minutes before a hit takes place. Also caught up in the murder is a policeman who is shot and wounded. Both the cop and the killer remember Pellam and want to find him, though for obviously very different reasons.

Because a policeman was injured the local police department is very keen that Pellam comes forward as a witness and they become very aggressive when he claims that he didn’t see anything. The killer has assumed that he left behind a witness to his crime, and so takes it upon himself to eliminate the danger.

This early Jeffery Deaver provides a nice little thriller with a few surprises thron in, yet there is nothing that really grabs you and distinguishes it from the many other books in the genre.

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Bloody River Blues

Manufacturer: Pocket Books
ProductGroup: Book
Binding: Hardcover
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ASIN: 073941464X

Product Description

John Pellam, scouting locations for a new film in a small town in Missouri, inadvertently witnesses a double homicide and some serious gunplay that left a cop paralyzed. He didn't see the guy who ordered the killings, but the police don't believe him. The U.S. attorney who thinks he knows who was behind the murders has bet his career on Pellam's identification of a criminal the feds have been trying to nail for years. They'll do anything to get Pellam's cooperation, including threatening his new girlfriend, shutting down the movie, and keeping Pellam from inking a deal to get his own film made. That project is Pellam's ticket back to the top of the heap in Hollywood, a perch he fell off of when he supplied the drugs that killed his best friend. The cops want Pellam's testimony, the mob boss wants him permanently silenced, and the film's director wants him to finish the job he's been paid to do. But first Pellam has to find his way out of the traps they've all set for him, and he does it with style, wit, and a self-deprecating charm that makes him a hero to everyone--well, almost everyone. William Jefferies, who usually writes under the better-known nom de plume of Jeffery Deaver, has a couple of other Location Scout mysteries to his name (Shallow Graves, Hell's Kitchen). Pocket Books has reissued them as Deaver titles ("writing as William Jefferies"), but regardless of their provenance, they feature topnotch writing, snappy dialogue, solid pacing, and excellent characterization. Bloody River Blues was overlooked by Deaver's fans when it first came out eight years ago. Now that the publisher has cleared up the mystery of who actually wrote it, it ought to get the attention it deserves. --Jane Adams

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Bloody River Blues
Jeffery Deaver
Manufacturer: Hodder & Stoughton
ProductGroup: Book
Binding: Hardcover

General | Mystery & Thrillers | Subjects | Books

Action & Adventure | Genre Fiction | Literature & Fiction | Subjects | Books
ASIN: 0340818778

Bloody River Blues: A Location Scout Mystery

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Bloody River Blues: A Location Scout Mystery
William; Deaver, Jeffery Jefferies
Manufacturer: Pocket Books
ProductGroup: Book
Binding: Paperback
ASIN: B000M8VJ6O

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BLOODY RIVER BLUES (LOCATION SCOUT)
JEFFERY DEAVER
Manufacturer: Pocket Books
ProductGroup: Book
Binding: Paperback
ASIN: B000RH6LK4

Customer Reviews:

A Storybook with Great Art.......2003-04-10

This is basically a storybook illustrated with some great art. This art is in the form of original storyboard sketches, workbook drawings, background paintings, and production stills. A handy Index is of Illustrations is included for art lovers. The story is told with a few lines on each page as written by Christopher Finch. The only insight into the movie's production is a three-page introduction by Producer Don Hahn. The overall result is some great viewing, but I was disappointed by the lack of hard information.

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Narnia Solo Games: Leap of the Lion
Curtis Morris
Manufacturer: Berkley Books
ProductGroup: Book
Binding: Paperback
ASIN: B000NZUORG

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The Fat Fallacy

OKAY............. But save your money, check it at the library first, I wish I had!

Excellent read...

Good Ideas, mediocre writing

Back to Basics

The Fat Fallacy: The French Diet Secrets to Permanent Weight Loss
Will Clower
Manufacturer: Three Rivers Press
ProductGroup: Book
Binding: Paperback

Weight Loss | Diets | Diets & Weight Loss | Health, Mind & Body | Subjects | Books
Weight Maintenance | Diets | Diets & Weight Loss | Health, Mind & Body | Subjects | Books
General | Exercise & Fitness | Health, Mind & Body | Subjects | Books
General | Health, Mind & Body | Subjects | Books
Healthy Living | Personal Health | Health, Mind & Body | Subjects | Books
General | Medicine | Subjects | Books
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Accessories:

Tanita BC533 Glass Innerscan Body Composition Monitor

ASIN: 1400049199
Release Date: 2003-04-22

Book Description

Fat is not the enemy!

Croissants. Brioche. Brie. To the American palate, these foods are fattening and oftentimes “forbidden.” Yet they are the regular staples of the French diet. And though almost half of all Americans are overweight, France’s obesity rate is at a low eight percent, while the French also boast fewer cases of stroke and heart disease. It’s clear that America’s obsession with low-fat and fat-free foods has ultimately failed.
In The Fat Fallacy, neuroscientist Will Clower explains precisely why the American diet sabotages weight-loss efforts and discusses how French eating habits can lead to better health and trimmer physiques. In this revolutionary work, Dr. Clower explains:

• How highly processed “fake foods” are the real culprit in the American diet
• Why it’s not just what you eat but how you eat that makes a difference
• Easy ways to adopt the habits of the French to melt the pounds away, including
complete dinner recipes—with dessert!

Finally, here’s a plan that cuts through the high-protein/low-fat debate. It’s not a gimmicky diet program but a way of life that will invite Americans to enjoy food like never before—while being healthier and trimmer than they ever could have imagined.

Customer Reviews:

The Fat Fallacy.......2007-02-08

It's a wonderful book, I've lost 10 lbs so far, by learning new eating habits, eating normal foods, cheese, bread, butter, chocolate, etc. It's amazing, Dr. Clower's French Diet works! Eating slower, smaller portions, but good oils, olive oil, butter, half-half in my coffee, etc. This book is worth every penny and more! I challenge you to read this book, not only to lose weight, but to slow down and enjoy life with your family and friends.

OKAY............. But save your money, check it at the library first, I wish I had!.......2006-07-27

Goodness he stretches this book out. I prefer my information boiled down to essentials, clearly laid out and easy to use.

When it's a diet book you really use, it's necessary to find the information fast, not wade thru tons of personal stories and details.

That said, it's a good book with much the same as the usual french diet book weight loss secrets. Portion control, sensible natural food aka "whole foods", not fake plastic food. Food that has flavour and some fat to give a feeling of satiety.

But he drags it out far too long.

One the other hand the personal stories bring the diet tips into context so it's really good in terms of inspiration.

I've read better books, more useful books in the "french diet paradox" genre.

SO WHAT DO I SUGGEST? In order of preference (mine).

Get Anne Barone's Chic and Slim, C+S Encore, and or C+S Techniques from her website. Online sellers are selling them at hugely inflated prices, but she still sells from her own supply, you can find her website by googling.

She boils it all down to the "readers digest version".

I like her books enough to own them, even if ordering from her website was a bit extra bother. They are well worth it in my opinion.

Next is Gin Sanders Martini Diet. Gin does seem to have a caviar budget and isn't afraid to use it in the pursuit of a good figure and plenty of joie de vivre. Those on a budget need to read with an open mind taking it for inspiration and ready to substitute where necessary. Frugality IS a french tradition too.

French Women Don't Get Fat by Mireille Guiliano is a fun light read and like this book, inspiring, but better to get from the library first to see if it has what you need. As with ANY diet book really.

Next I would get this one by Will Clower, and maybe a Michel Montignac book for a rounded out look at the whole French diet paradox. Library first, then buy your own copy to mark up and highlight and dog ear the corners as any well used how to book should be.

Those will give you a broad range of ideas for designing your own "french diet".

Excellent read..........2006-01-23

Being a Neurophysiology which is a part of physiology as a science, which is concerned with the study of the nervous system. It is closely connected with psychology, neurology, clinical neurophysiology, electrophysiology, ethology, higher nervous activity and other schools of science makes the author more than qualified to write a book on how food effects the human body. And anyone who has lived in France for two years and has shut up and listened and observed, should be qualified in some way to discuss how the French eat and why they are so healthy compared to most Americans.

Having said that, I find the book full of wisdom that should a reader use even a small amount their life and health should improve alot. Sure the author drives home common sense things like stop eating faux foods, or eat small servings and he notes on page 122 'This diet is about giving up quantity for quality, about eating richer, better food and loving it more. Eating fewer calories falls out naturally from that.... You aren't losing weight, you are developing a healthy relationship with your food. Weight loss just happens.'

Going back to page 3 the author shows that in the United States 13,000 new fat free products invented in the last 15 years whereas in France you wont find such products. That the % of fat in the diet is lower in the US, 30-35% but 10% higher in France where obesity is almost unheard of. That in the US at least 30% of Americans are obese (this doesn't count those who are overweight or morbidly obese wheras in France the number is 8% and holding. Heart disease in the US is 3 times higher whereas in France it is 3 times lower. French women live years longer and French men 2 years longer than your average American.

And the author is 100% correct when he shares that people he has known (same with me) who have been in France for even a few weeks who have eaten in a total French way, are amazed that they lose weight and haven't really tried. And he shared on page 33 that 'Paul Rozin a scientist who explores the psychology of food, recently surveyed dietary viewpoints from many cultures. He pointed out that the French see food in terms of what it can do for you. Americans, on the other hand, view it in terms of the harm it can inflict'.

The author also shows keenly that Americans cheat when it comes to food whereas the French savour what they do eat which means that unlike the American cheater who eats fast in order to hide their mistake, the French not only can tell you what they ate and why they loved it, but can do so while eating 75% less than the average American.

The author also wisely reminds the reader that its their responsibility to stop making excuses and start making wiser choices. So what if when eating out the serving size is enough for three or four meals, grow up and learn to eat less and leave the leftovers or take them home for two more meals. Or better yet pick better places to eat where the serving sizes are more European in size.

The only complaint I have about the book is the title which I would have preferred to be The French Lifestyle Secrets to Permanent Weight Loss since studies show that only around 20% of people who diet succeed, whereas those who make lifestyle changes which are more permanent, have a much higher success rate.

Good Ideas, mediocre writing.......2006-01-08

I kept getting the feeling over and over that the only reason the chapter I was currently reading existed was because the publisher gave him a minimum page count. The repetition and dry anecdotes made it a very boring read. The material would be much better suited in a pamphelt, or perhaps a website. I guess that doesn't make money though does it?

Also, I would like to let people know this is an eating *philosophy*, not a diet. I'm not saying that to sound pretentious, more so warning that if you're looking for a specific layout of how to do things, this is not the book for you. He gives loose guidelines and suggestions. It boils down to switching out low-fat foods for high fat, carbs are fine, eat less red meat (poultry and fish are fine), eat smaller portions and eat them more slowly. Oh and don't forget a glass of wine with your meal!

You could get the gist from reading these reviews, but if you really need the extra push and you have nothing better to do... go ahead and buy the book.

Back to Basics.......2006-01-07

I read this book over a year ago and forgot about it. It all made sense to me, but I don't think I was ready to give up on the next "miracle diet." I honestly don't know what happened to that copy. Flash forward a year and there I was searching Amazon for a "non-diet" book because I was finally ready to give up on the diet stupidity that had only helped me GAIN weight over the years instead of shed it and keep it off. I rebought this book. I didn't know I had already read it until I got it and opened it up. I recongnized the graphics and the easy-going writing style.

Well, I reread it in a couple of days. I couldn't put it down. The advice is very simple, and I think once you're ready, this way of relating to food is a total pleasure! I've been waiting until hungry to eat, slowing down, taking smaller bites and the best part? I'm eating whatever I want to eat! This way of eating is so easy for me because I adore good cheeses, fresh fruits and veggies, fish, a good, dry red wine with dinner, and I eat meat, but only here and there. It was never the kind of foods I craved that were the problem (although any diet I was ever on since age 10 would beg to differ)... It was the quantity I was eating of the foods I was told I COULD eat. I think I've over-ridden my body signals for so long, I had no idea when I was satisfied, or what it even felt like anymore. It's still something I'm working on now because I'm so used to stuffing myself with "approved" foods from some list somewhere, to make up for not being able to eat what I really wanted.

I know this is my answer because even while on vacation, visiting my mother and grandmother (both life-long dieters), I still lost 2lbs in 6 days. I think I said, "no thank you, I'm not hungry yet" about 12 times a day as my mother would push food on me and my grandmother would watch, waiting to see what I'd say.

Anyway, if you're ready to give up on diets, tired of trying so hard and failing so miserably like I was, this book is for you. It'll help you to tune back in to your body, and help you change your habits for the better for long-lasting changes that will help your body shed the pounds naturally. After over 20 years on diets, I just wish I was ready for this message so much sooner. Better late than never, though! =)

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riveting cookbook reading

Outstanding Food, Great Cookbook!

Get the Book

Best Cookbook ever

Grung gormet

Tom Douglas' Seattle Kitchen
Tom Douglas
Manufacturer: William Morrow Cookbooks
ProductGroup: Book
Binding: Hardcover

General | Cooking, Food & Wine | Subjects | Books
Northwest | U.S. Regional | Regional & International | Cooking, Food & Wine | Subjects | Books
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ASIN: 0688172423
Release Date: 2000-12-05

Amazon.com

Tom Douglas loves Seattle and Seattle loves Tom Douglas. The owner of and force behind three popular restaurants (Dahlia Lounge, Etta's Seafood, and Palace Kitchen), Douglas has made an in-depth study of Pacific Northwest foodstuffs and culinary influences--basically the man has happily eaten his way through the city for the past 25 years and then, to Seattleites' delight, has applied his knowledge to his restaurants. "With this book, we hope to communicate our experience of Seattle," says Douglas. "We want to share our thriving food scene with you--you can get on a plane and come see us or you can use this book to create your own 'Seattle' in your kitchen."

Douglas focuses on using fresh, in-season ingredients in all his recipes. "My philosophy is: eat it when you've got it, enjoy the harvest when it's here," he says. In Seattle, that means Grilled Asparagus with Hazelnut-Star Anise Mayonnaise in the spring, Sake-Steamed Sockeye Salmon with Sake Butter with Oregon Pinot Noir Raspberry Sorbet on a summer evening, or the year-round favorite, Dungeness crab. Try Crab Salad with Asparagus, Avocado, and Lime Vinaigrette or Wok-Fried Crab with Ginger and Lemongrass. Use Washington State apples in Parsnip-Apple Hash or Maple-Cured Double-Cut Pork Chops with Grilled Apple Rings and Creamy Corn Grits. Douglas offers plenty of savory vegetarian dishes such as Potato Gnocchi with Roasted Tomatoes and Gorgonzola Cream, Wild Mushroom Ravioli with Arugula Salad, and Tuscan Bread Salad with Fresh Mozzarella and Basil (a perennial favorite at the Dahlia Lounge).

Like a walk through the fish and vegetable stalls at Pike Place Market, Tom Douglas' Seattle Kitchen is fresh, inspiring, and filled with aromatic ideas. His prose is relaxed, colloquial, and encouraging--cook, eat, and enjoy are his basic tenets--and the book is filled with photos of Seattle life and institutions. Whether you live in the Emerald City or the Windy City, Tom Douglas' Seattle Kitchen will spark your imagination and enliven your palate. --Dana Van Nest

Book Description

There's a new culinary melting pot. It's called Seattle. Here you'll find everything from Japanese bento box lunches and Thai satays to steaming bowls of Vietnamese soups and all-American blackberry cobblers. No chef embodies this diversity with more flair and more flavor than chef/author/restaurateur Tom Douglas. And no book does it better than Tom Douglas' Seattle Kitchen.

Tom's creativity with local ingredients and his respect for Seattle's ethnic traditions have helped put his three restaurants and Seattle on the national culinary map. Join Tom and celebrate the Emerald City's rich culinary tradition: sweet I Dungeness crabs, razor clams, rich artisan cheeses, and deeply flavored Northwest beers. Share in the delight of sophisticated Washington wines, coffee fresh vegetables, fruits, and the exotic flavors of the Pacific Rim countries.

Tom Douglas' style is laid-back sophistication with a dash of humor. You can see it in the names of his chapters, "Starch Stacking," "Slow Dancing," and "Mo' Poke, Dadu" (this last title, courtesy of his daughter, Loretta, means "More Pork, Daddy"). And you can taste it in his signature dishes such as Dungeness Crabcakes with Green Cocktail Sauce, Roast Duck with Huckleberry Sauce and Parsnip-Apple Hash, Udon with Sea Scallops in Miso Broth, and Triple Cream Coconut Pie.

Try his hearty Long-Bone Short Ribs with Chinook Merlot Gravy and Rosemary WhiteBeans or spicy Fire-roasted Oysters with Ginger Threads and Wasabi Butter. Relax in the comfort of the comfort foods he prepares for his own family: Loretta's Buttermilk Pancakes with Wild Blackberries, Basic Barbecued Baby Back Ribs, and Five-Spice Angel Food Cake. They're all clear, simple recipes that'll have you cooking like Tom Douglas from the very first page.

But this is more than a cookbook; it's a food lover's guide to Seattle. Join Tom on a tour of his city with his list of top ten best things to do -- and eat -- in Seattle, from his favorite ethnic markets and neighborhoods to where to get the best breakfast.

Why not turn your kitchen into a Seattle kitchen? All it takes is a little help and inspiration from Tom Douglas.

Customer Reviews:

riveting cookbook reading.......2007-08-27

i read this cover to cover in one sitting- great anecdotes, tips, philosophies, photos, wine info, and recipes.
tom's book is as good as his restaurants. i LOVE this book.

Outstanding Food, Great Cookbook! .......2005-03-22

I have owned my copy of Seattle Kitchen for over a year now, as do two of the other families on our block. We regularly get together for dinner parties and inevitably, one of Tom Douglas' dishes shows up on the menu. Although many if not most of the recipes are time-consuming (much chopping, sauteeing, carmelizing, etc. is involved) they are all worth it in the end as long as you are a patient person who enjoys cooking. This is not a good beginner's cookbook! The sweet butternut soup with thyme creme fraiche is beyond compare and I make it all fall and winter long. The lobster and shrimp potstickers with sake sauce take a long time to make but are simply divine (I have learned to make huge batches and freeze them for later when I need an appetizer.) Pair them with the sweet-and-sour red cabbage for an impressive presentation. I just made Etta's cornbread pudding last night for the first time after visiting Seattle and eating it at the restaurant a few weeks ago, and I have to say mine was just as good if not better since it was fresh out of the oven. It was inhaled at the dinner party and it prompted me to get online now to order Tom's other cookbook. I find that sometimes the ingredients are difficult to hunt down here in Montana, but I usually find most of what I need, or at least an acceptable substitute. I just wish there were more photographs of the beautiful food. I look forward to trying many more of Tom's recipes.

Get the Book.......2003-09-27

It has taken me awhile to write a review for this book due to the fact that I have been testing as many recipes as possible and while in Seattle compared the restaurant version with the home version. The verdict is: Get the book.

The recipes are very easily done in a standard home kitchen and they are the recipes of the restaurants in question. If there is a flavor difference it is easily explained by the author such as, the restaurant version of the salmon rub uses smoked paprike (very hard to get) while the home uses the sweet variety.

The book reflects a deep love of Seattle and is informative in a chatty way. I think though, for the Asian food information sections you may want a little more depth with Bruce Cost's book on Asian ingredients. For the experienced cook this is a great book to have on the shelf showing a fusion of traditional and international influences in the menu.

For those looking for soemthing in between a beginner's and a hardcore pro level this book is excellent. People at my various parties and catering gigs have loved the food prepared from this book and it has achieved the status of favorite on the shelf. It is approachable in tone, style and technique. It is also helpful that he provides a supplier section for those hard to get items like kazu.

The fish section maybe a no go for some people due to freshness issues but the section on grilling/barbecuing is nice and the dry brine method for roast chicken was very reliable. All the side dishes were easily done as well with a standard grocery store available.

Recommended highly and I look forward to his next work.

Best Cookbook ever.......2003-09-08

Now I may be biased because I live in Seattle but there is not a recipe in this book which is not simply perfect. I have tried about 10 recipes including the crab cakes, blueberry coffee cake, Short Ribs with Rosemary white beans and the Lobster and Shiitake Potstickers and not had a bad one yet.

All the recipies are pretty easy to make, use simple fresh ingredients and usually recommend a wine to pair with it. These are not always the types of recipes that you want to whip up in 10 mins when you get home from work but for a weekend dinner where you have 1/2 hr or more to cook, you will be well rewarded. There is definitely a seafood bias for this which is fine with me. In the middle of the book are about 10 pages of pictures of many of the dishes.

I have lots of cookbooks with several good recipes but never one with so many winners and absolutely no losers. I have been to 2 of Tom's restaurants in Seattle but this makes me want to cook at home.

Grung gormet.......2002-10-31

This was a gift to my husband, but has only been opened twice. The recipes look somewhat interesting, but the ingredients are not generally available to most areas. It would be helpful in a coastal area where FRESH seafood was more readily available AND was more cost-effective to use. We are intrigued by some entrees, but again, most are not user-friendly (or kid- friendly) which is important in our busy home! I good gift for the hobby gourmet, not useful in everyday life...at least not in our busy (and filled with picky kids) home!

Average customer rating:

Tom Douglas' Seattle Kitchen
Tom; Kelly, Denis; Lance, Shelley; Estes, Duskie Douglas
Manufacturer: Morrow/Avon
ProductGroup: Book
Binding: Hardcover
ASIN: B000KWQ4VM

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