Error loading page.
Try refreshing the page. If that doesn't work, there may be a network issue, and you can use our self test page to see what's preventing the page from loading.
Learn more about possible network issues or contact support for more help.

Sunday Suppers at Lucques

Seasonal Recipes from Market to Table: A Cookbook

ebook
1 of 1 copy available
1 of 1 copy available
Few chefs in America have won more acclaim than Suzanne Goin, owner of Lucques restaurant. A chef of impeccable pedigree, she got her start cooking at some of the best restaurants in the world–L’Arpège. Olives, and Chez Panisse, to name a few–places where she acquired top-notch skills to match her already flawless culinary instincts. “A great many cooks have come through the kitchen at Chez Panisse,” observes the legendary Alice Waters, “But Suzanne Goin was a stand-out. We all knew immediately that one day she would have a restaurant of her own, and that other cooks would be coming to her for kitchen wisdom and a warm welcome.”
And come they have, in droves. Since opening her L.A. restaurant, Lucques, in 1998, Goin’s cooking has garnered extraordinary accolades. Lucques is now recognized as one of the best restaurants in the country, and she is widely acknowledged as one of the most talented chefs around. Goin’s gospel is her commitment to the freshest ingredients available; her way of combining those ingredients in novel but impeccably appropriate ways continues to awe those who dine at her restaurant.
Her Sunday Supper menus at Lucques–ever changing and always tied to the produce of the season–have drawn raves from all quarters: critics, fellow chefs, and Lucques’s devoted clientele. Now, in her long-awaited cookbook, Sunday Suppers at Lucques, Goin offers the general public, for the first time, the menus that have made her famous.
This inspired cookbook contains:
§132 recipes in all, arranged into four-course menus and organized by season. Each recipes contains detailed instructions that distill the creation of these elegant and classy dishes down to easy-to-follow steps. Recipes include: Braised Beef Shortribs with Potato Puree and Horseradish Cream; Cranberry Walnut Clafoutis; Warm Crepes with Lemon Zest and Hazelnut Brown Butter
§75 full-color photographs that illustrate not only the beauty of the food but the graceful plating techniques that Suzanne Goin is known for
§A wealth of information on seasonal produce–everything from reading a ripe squash to making the most of its flavors. She even tells us where to purchase the best fruit, vegetables, and pantry items
§Detailed instruction on standard cooking techniques both simple and involved, from making breadcrumbs to grilling duck
§A foreword by Alice Waters, owner and head chef of Chez Panisse restaurant and mentor to Suzanne Goin (one-time Chez Panisse line cook)
With this book, Goin gives readers a sublime collection of destined-to-be-classic recipes. More than that, however, she offers advice on how home cooks can truly enjoy the process of cooking and make that process their own. One Sunday with Suzanne Goin is guaranteed to change your approach to cooking–not to mention transform your results in the kitchen.
  • Creators

  • Publisher

  • Release date

  • Formats

  • Languages

  • Reviews

    • Publisher's Weekly

      October 10, 2005
      At Lucques, one of Goin's two Los Angeles restaurants, the Chez Panisse alumna cooks special Sunday fixed-price menus. Whiling away a wintery Sunday evening over Beets and Tangerines with Mint and Orange-Flower Water; Australian Barramundi with Winter Vegetables Bagna Cauda and Toasted Breadcrumbs; or Herb-Roasted Rack of Lamb with Flageolet Gratin, Roasted Radicchio, and Tapenade; and a Gâteau Basque with Armagnac Prunes sounds lovely. Preparing it, though, sounds like a hard day's work, and the organization of recipes in seasonal menus rather than grouped by appetizer, entrée, etc., leaves readers with little flexibility. Goin's recipes for hearty, vegetable-heavy, Mediterranean-style dishes such as an appetizer of Ragoût of Morels with Crème Fraîche, Soft Herbs, and Toasted Brioche; and First-of-the-Season Succotash Salad with fresh lima beans and watercress are clearly written. But most dishes are all-day affairs: Roman Cherry Tart with Almond Crust and Almond Ice Cream incorporates several components and follows on the heels of either Veal Osso Buco with Saffron Risotto, English Peas, and Pea Shoots, or Halibut with Fingerlings, Fava Beans, Meyer Lemon, and Savory Crème Fraîche. Goin does say, "Feel free to mix and match," but she seems to have missed Sunday's "day of rest" concept. 75 full-color photos.

    • Library Journal

      Starred review from November 15, 2005
      After cooking at Chez Panisse, Campanile, and other well-known restaurants, Goin opened Lucques in Los Angeles in 1998 and almost immediately received raves for her creative but not at all contrived food. On Sunday evenings, the restaurant strikes a more relaxed ambiance with a smaller prix fixe menu, offering one appetizer, a choice of two entré es, and a dessert. Goin presents 32 of those seasonal menus here, featuring mouth-watering dishes like Grilled Skirt Steak with Artichoke-Potato Hash, Grilled Bluefish in Pancetta with Yellow Tomato Sauce, and Tangelo -Creamsicles - with Sugar Cookies. She writes with passion and humor, and while her recipes are sophisticated and sometimes complicated, they are written with the home cook in mind (make-ahead instructions are included for most). Striking color photographs throughout show off both the recipes and the bounty of fresh ingredients that Goin draws on for inspiration. Highly recommended.

      Copyright 2005 Library Journal, LLC Used with permission.

    • Booklist

      November 15, 2005
      L.A.'s Lucques Restaurant under Chef Goinhas established a solid reputation, but connoisseurs have noted in particular the delights of Goin's Sunday Suppers. To create these popular events, Goin has relied on seasonally fresh ingredients from the L.A. area. These seasonal menus are reproduced here, each organized into four-course dinners: a first course, one of pasta or seafood, a meat course, and a dessert. The ingredient combinations will surprise no one familiar with contemporary California cuisine, and the influence of Alice Waters is everywhere evident. Spring's menus feature peas and pea shoots in diverse guises. Morels and asparagus contribute their own savors. Fall's menus bring pears, apples, and a host of vegetables together. Winter's citrus crop accompanies hearty red meats. Goin's desserts are likely to attract fans since they lean least on hard-to-locate ingredients. These desserts range from simple, chocolaty Bundt cake to " almond" " financier" with fresh fruits.(Reprinted with permission of Booklist, copyright 2005, American Library Association.)

Formats

  • Kindle Book
  • OverDrive Read
  • EPUB ebook

Languages

  • English

Loading