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Sunday Suppers at Lucques

(book, Suzanne Goin & Teri Gelber)


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h4. From the publisher

Few chefs in America have won more acclaim than Suzanne Goin, the owner of the Los Angeles restaurant Lucques. She got her start cooking at some of the best restaurants in the world — including L’Arpège, Olives, and Chez Panisse — where she acquired top-notch skills to match her already flawless culinary instincts. 

Since opening Lucques in 1998, Goin’s cooking has garnered extraordinary accolades. Her 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 menus that have made her famous.

This inspired cookbook contains:

 132 recipes in all, arranged into four-course menus and organized by season. Each recipe 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 Purée and Horseradish Cream; Cranberry Walnut Clafoutis; and Warm Crêpes 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 also 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.

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.