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'Arpege. 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.
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