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Sunday Suppers at Lucques: Seasonal Recipes from Market to Table
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Binding: Hardcover
Dewey Decimal Number: 641.5944
EAN: 9781400042159
ISBN: 1400042151
Label: Knopf
Manufacturer: Knopf
Number Of Items: 1
Number Of Pages: 416
Publication Date: November 08, 2005
Publisher: Knopf
Release Date: November 08, 2005
Studio: Knopf
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Editorial Review:
Suzanne Goins is the chef-owner of Lucques, an acclaimed Los Angeles restaurant noted for its Sunday meal service. Sunday Suppers at Luques presents 132 recipes from the restaurant, arranged by seasonal menus and thus by market availability, with the likes of Hawaiian Snapper with Green Rice and Cucumbers in Crème Fraîche; Saffron Chicken with Parmesan Pudding, Spring Onions and Sugar Snap Peas; Bistecca California with Peperonata, Baked Ricotta, and Lemon; and Young Onion Tart with Cantal, Applewood-Somked Bacon, and Herb Salad. Home cooks should find these deft, light-handed creations immediately attractive, if not always readily reproducible, as many call for special ingredients like the aforementioned snapper, Kaboca squash, and roncal, a Spanish sheep's milk cheese, among many others. Reasonable alternatives aren't always suggested. Though the dishes themselves aren't difficult to make, reproducing whole menus, or even multiple dishes within them, will require a kitchen workout.
These things said, many cooks will want to try making the more approachable dishes apart from their "trimmings," not to mention such desserts as Warm Crèpes with Lemon Zest and Hazelnut Brown Butter, and Jessica's Favorite Meyer Lemon Tart with a Layer of Chocolate. With color photos, the book is also lovely to pore through. --Arthur Boehm
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.
Customer Reviews
Average Rating: 
Rating: - Must Love To Cook
I've enjoyed my book. It came in a timely manner and it was in great condition. I look forward to using it much more.
To truly appreciate this book you MUST love to cook. I used to work in the Library and would see many cookbooks out there. I checked this one out several times and finally bought it last month. Yes the recipes take long and call for specific ingredients that you might have to search sometimes 2 or 3 stores for. But in the end, it's all worth it. Someone made a ... Read More
Rating:  - When you have the time and patience, it's near perfection
Most of the recipes in this book involve many ingredients or many steps, or both. I was amazed, for example, at just how involved an initially simple-sounding pasta with cauliflower, black kale and currants was. But the fuss was worth it -- it was excellent, and much more than the sum of its parts. Every single recipe I've made from this book has turned out wonderfully and have made for some of my favorite ever home cooked meals. They have always received raves. This is not an everyday go-to ... Read More
Rating: - delicious, accessible seasonal meals
I've made three recipes (warm mushroom herb salad, duck in banyuls, turnip/parsnip gratin). All three have been easy to make, without undue fussing at the end of the preparation. I monkeyed with the greens in the mushroom dish, and punted on types of mushroom (substituting less expensive baby bellas in amongst the pricey chanterelles and oyster mushrooms), without any problems with the outcome of the dish.
I find her prep to be consistent with the skills of the interested home cook. ... Read More
Rating: - My favorite cookbook...
I am an avid reader of cookbooks having collected and read many. This is one that I always come back to. Lucques is one of my favorite restaurants in L.A. and we always take out-of-town guests there - and then tell them about this cookbook!
One thing - as other reviewers have pointed out - access to a good farmer's market makes all the difference. it's tough to do a lot of these recipes correctly without all the proper ingredients. The Meyer lemon tort (with or without the chocolate) is ... Read More
Rating: - I love this cookbook...
I've had this beside my bed for a month so that I can read through each and every recipe. I love how she used seasonal items and splits the book into Seasons instead of Appetizer, Entree, etc. Great recipes. I totally recommend this cookbook.
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