Sunday Suppers at Lucques: Seasonal Recipes from Market to Table
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Manufacturer: Knopf
Publisher: Knopf
Author: Suzanne Goin, Teri Gelber
Sunday Suppers at Lucques: Seasonal Recipes from Market to Table Description
Binding: Hardcover
Dewey Decimal Number: 641.5944
EAN: 9781400042159
ISBN: 1400042151
Label: Knopf
Manufacturer: Knopf
Number Of Items: 1
Book Pages: 416
Publication Date: 2005-11-08
Publisher: Knopf
Product Release Date: 2005-11-08
Studio: Knopf
Dewey Decimal Number: 641.5944
EAN: 9781400042159
ISBN: 1400042151
Label: Knopf
Manufacturer: Knopf
Number Of Items: 1
Book Pages: 416
Publication Date: 2005-11-08
Publisher: Knopf
Product Release Date: 2005-11-08
Studio: Knopf
Editorial Review 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’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.
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 of Sunday Suppers at Lucques: Seasonal Recipes from Market to Table
Customer Rating: 
Review Summary: good cookbook
Review: beautifully produced book, excellent photographs. Very enjoyable to read. Interesting recipes, most require a fair amount of attention and time just prior to serving. Might be a little difficult timing for some dinner parties.
Customer Rating:
Review Summary: Must Love To Cook
Review: 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 comment in their review that the book isn't specific enough on the measurements and temperatures. I think that's what makes it great! You have a blueprint for your entree, and you make it your own.
When the seasons changed I become so excited to make items from here. My favorite is the "Pumpkin" Bread made from Kabocha Squash. I like to double up on the pecan toppings and it comes out perfect every time.
Customer Rating:
Review Summary: When you have the time and patience, it's near perfection
Review: 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 cookbook. But when I can take the time to shop, read the recipe thoroughly and cook, I know that I will be well rewarded.
Customer Rating:
Review Summary: delicious, accessible seasonal meals
Review: 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. The way the recipes are presented (lots of verbiage rather than bullet style) makes it harder for me to remember what steps are coming next. I just rewrite the steps in bullet form, and go forward. I'm recommending this cookbook to many friends.
Customer Rating:
Review Summary: My favorite cookbook...
Review: 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 fairly easy and the flavor is just fabulous!
Review Summary: good cookbook
Review: beautifully produced book, excellent photographs. Very enjoyable to read. Interesting recipes, most require a fair amount of attention and time just prior to serving. Might be a little difficult timing for some dinner parties.
Customer Rating:
Review Summary: Must Love To Cook
Review: 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 comment in their review that the book isn't specific enough on the measurements and temperatures. I think that's what makes it great! You have a blueprint for your entree, and you make it your own.
When the seasons changed I become so excited to make items from here. My favorite is the "Pumpkin" Bread made from Kabocha Squash. I like to double up on the pecan toppings and it comes out perfect every time.
Customer Rating:
Review Summary: When you have the time and patience, it's near perfection
Review: 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 cookbook. But when I can take the time to shop, read the recipe thoroughly and cook, I know that I will be well rewarded.
Customer Rating:
Review Summary: delicious, accessible seasonal meals
Review: 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. The way the recipes are presented (lots of verbiage rather than bullet style) makes it harder for me to remember what steps are coming next. I just rewrite the steps in bullet form, and go forward. I'm recommending this cookbook to many friends.
Customer Rating:
Review Summary: My favorite cookbook...
Review: 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 fairly easy and the flavor is just fabulous!