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Sunday Suppers at Lucques: Seasonal Recipes from Market to Tableby Suzanne Goin and Teri Gelber
Everything I've made from this book is outstanding. These are recipes that beg to be cooked, devoured, and made again and again. Here is a cookbook to cook from, not just another bunch of pretty pictures accompanied by insanely complicated directions.
Synopses & Reviews
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.
"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 Gteau 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, entre, etc., leaves readers with little flexibility. Goin's recipes for hearty, vegetable-heavy, Mediterranean-style dishes such as an appetizer of Ragot of Morels with Crme Frache, 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 Crme Frache. 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." Publishers Weekly (Copyright Reed Business Information, Inc.)
With 132 seasonal recipes, California chef Goin brings her delectable Sunday suppers into readers' own kitchens. 75 full-color photos.
About the Author
Suzanne Goin graduated from Brown University. She was named Best Creative Chef by Boston magazine in 1994, one of the Best New Chefs by Food & Wine in 1999, and was nominated for a James Beard Award in 2003, 2004, and 2005. She and her business partner, Caroline Styne, also run the restaurant A.O.C. in Los Angeles, where Goin lives with her husband, David Lentz.
Teri Gelber is a food writer and public-radio producer living in Los Angeles.
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