Sunday Suppers at Lucques: Seasonal Recipes from Market to Table
by Suzanne Goin, Teri Gelber
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Book Summary Information
Author: Suzanne Goin, Teri GelberEdition: Hardcover
Audio: English (Original Language); English (Unknown); English (Published)
Published: 2005-11-08
ISBN: 1400042151
Number of pages: 416
Publisher: Knopf
Book Reviews of Sunday Suppers at Lucques: Seasonal Recipes from Market to Table
Book Review: Best Cookbook
Summary: 5 Stars
This is my favorite cookbook -and I have a lot of them. The storytelling is touching and insightful, the seasonal background -rewarding and the format, intuitive and welcoming. These menus are new, yet very familiar and the style is so comfortable, but you know you're in the moment. I know, I'm going on and on, but it really is that motivating. I get excited planning Sunday dinners with this book. I feel accomplished when we sit down to eat. She's taught me how rewarding 'finishing' a dish really is. I can't wait for St. Patrick's Day. I've invited 20 friends over so I can make that menu :-).
Summary of Sunday Suppers at Lucques: Seasonal Recipes from Market to Table
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'Arp?ge. 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.
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 Cr?me Fra?che; 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 Cr?pes 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
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