FREE Delivery in the UK.
Only 3 left in stock (more on the way).
Dispatched from and sold by Amazon. Gift-wrap available.

Dispatch to:
To see addresses, please
Please enter a valid UK postcode.
+ £2.80 UK delivery
Used: Good | Details
Sold by Nearfine
Condition: Used: Good
Comment: A good reading copy. May contain markings or be a withdrawn library copy. Expect delivery in 2-3 weeks.
Have one to sell?
Flip to back Flip to front
Listen Playing... Paused   You're listening to a sample of the Audible audio edition.
Learn more
See all 2 images

Sunday Suppers at Lucques: Seasonal Recipes from Market to Table Hardcover – 8 Nov 2005

4.5 out of 5 stars 4 customer reviews

See all 4 formats and editions Hide other formats and editions
Amazon Price
New from Used from
"Please retry"
£16.34 £16.58
£29.64 FREE Delivery in the UK. Only 3 left in stock (more on the way). Dispatched from and sold by Amazon. Gift-wrap available.
click to open popover

Frequently bought together

  • Sunday Suppers at Lucques: Seasonal Recipes from Market to Table
  • +
  • The Zuni Cafe Cookbook: A Compendium of Recipes and Cooking Lessons from San Francisco's Beloved Restaurant
Total price: £53.64
Buy the selected items together

Enter your mobile number or email address below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.

  • Apple
  • Android
  • Windows Phone

To get the free app, enter your mobile phone number.

Product details

  • Hardcover: 398 pages
  • Publisher: Alfred A. Knopf; First Edition edition (8 Nov. 2005)
  • Language: English
  • ISBN-10: 1400042151
  • ISBN-13: 978-1400042159
  • Product Dimensions: 21.3 x 2.8 x 24.1 cm
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (4 customer reviews)
  • Amazon Bestsellers Rank: 631,102 in Books (See Top 100 in Books)
  • If you are a seller for this product, would you like to suggest updates through seller support?

Product description

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.

Customer Reviews

4.5 out of 5 stars
5 star
4 star
3 star
2 star
1 star
See all 4 customer reviews
Share your thoughts with other customers

Top Customer Reviews

Format: Hardcover
This is a marvellous book. I keep checking if Suzanne Goin has already written a new book, because I love it that much. But I should not complain, and admit that it's only greed making me do this, because I am far from ready with this one.

My favourite way of cooking is mostly Mediterranean, with a passion in particular for the Italian and Middle-Eastern cuisine, for olive oil and garlic based dishes, with a major part for vegetables, based on simple preparations, in which the ingredients are shown in their pure form and strength. Books I own are by Sam & Sam Clark for example, Ursula Ferrigno, Paula Wolfert or Diana Henry. This book is different, although it's cooking is Mediterranean in style and flavour- yet it's very elegant, and as sometimes the straightforward kitchen is lacking in sophistication, this brings the link between a more classic or French way of cooking and simple food. I don't fancy elaborate cuisine, I dislike chefs that cook rather for their ego than for my palate and I hate towers on my plate. Don't get me wrong, I love being in the kitchen- I just don't see the beauty of making foams of asparagus, or cappuccino of beets, or lemongrass frost on duck beaks. But one still needs to cook in a different register, now and again. I want to serve my lover on a special occasion with something else than the amazing pastas I make, or the hearty lamb stew. The answer I was looking for was to be found in this very book.

It is organised per season, and each of the four chapter contains eight full menus composed of four courses, comprising of more than 130 recipes, each made with ingredients current to the time of year.
Read more ›
Comment 3 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
Format: Hardcover
I picked this book up in a vast bookshop in New York while keeping out of the rain, and it immediately transported me to sunny Californian climes. Suzanne's recipes fuse a European sensibility for quality and tradition with a Californian appreciation of fresh, light, seasonal market produce, in the mould of San Fransisco's Greens restaurant, and Chez Panisse (from whence author Goin hails). A sample of recipes include:

Swiss Chard Tart with Goat Cheese, Currants, and Pine Nuts
Fava Bean Puree with Oil-Cured Olives, French Feta, and Garlic Toasts
Dungeness Crab Salad with Avocado, Beets, Creme Fraiche and Lime
Sauteed Alaskan Black Cod with Endive and Hazelnuts
Orecchiette Carbonara with English Peas and Pea Shoots
Saute of White Asparagus, Morels, and Ramps over Polenta
Herb-Roasted Pork Loin with Haricots Verts, Spring Onions and Mustard Breadcrumbs
Yellow Tomato Gazpacho
California Seabass Kabobs with Eggplant, Peppers, and Chermoula
Cornmeal Shortcakes with Peaches, Mint, and Soured Cream
Fig-and-Almond Custard Tart
Tarte au Fromage with Lemon Cream and Blueberry Compote

I defy anyone not to be seduced as I was by these recipes - and to resist the temptation to be on the next flight to LA to visit in person.
Comment 2 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
Format: Hardcover Verified Purchase
A truly inspiring cookbook which makes you want to cook all the recipes in it, invite friends over and enjoy a convivial meal together.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
Format: Hardcover Verified Purchase
I read an article about Ms Goin and decided to search for her book. The recipes look very nice and I will give many a go. What I dont like about it is there are so few photos. Appox one in five recipes have a photo, you may not care about this, but I was a bit disappointed.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse

Most Helpful Customer Reviews on (beta) (May include reviews from Early Reviewer Rewards Program) 4.6 out of 5 stars 77 reviews
2 of 2 people found the following review helpful
5.0 out of 5 stars Detailed and Delicious 31 Dec. 2014
By Sonia Gabrielson - Published on
Format: Kindle Edition Verified Purchase
Of the ~100 or so cookbooks that I own, this is my favorite one. The recipes are delicious and the menus are inspiring and flexible. She provides detailed steps but more than what to do, she tells you what you are trying to make happen. For example in her lemon cream recipes, she gives the instructions and then describes what the cream should look like. "When you run your finger through it on the back of a spoon, it should leave a clean line that holds its shape even when you tilt the spoon." Or in another recipe. "They will seem a little underbaked because of the chocolate shards." On top of that she gives notes at the beginning of some of the recipes recommending what can be done ahead of time, what order you should cook things in and throughout the recipes she tells you what kind of things might go wrong and how you can adjust for them. She also provides the inspiration or origin for many of the recipes, not usually my favorite thing, but the way she does it is interesting.

I always feel like I have this kind and fabulous chef standing in the kitchen with me giving me instructions when I am cooking from this book. The pictures are beautiful and the seasonal organization is helpful without feeling rigid. Most important though, the recipes are fantastic especially in the context of comforting meals you plan to prepare at home. They are the right level of fancy, something that will make your family (and guests if you have them) happy and satisfied.
6 of 7 people found the following review helpful
2.0 out of 5 stars Not a keeper 27 Jun. 2015
By Anne - Published on
Format: Hardcover Verified Purchase
I am in the process of purging cookbooks that for me have not stood the test of time or interest. Sunday Suppers at Lucques--at first blush--grabbed me because of the design and the hype back in 2005. Now looking with 2015 eyes and far less enchanted with "chef" cookbooks I hunted for a recipe to try and found Moms' Double Chocolate Bundt Cake. Great, as I like to try out my intricately designed Nordicware Bundt pans. Today I selected the Fleur des les pan and attempted the recipe. First, let me state that I am an accomplished home cook and baker. Reading the recipe raised red flags immediately.
1. No mention of size of pan is given (10 or 12 cup?)
2. "Lightly butter a Bundt pan"--do you want your cake to release from the pan or not? Lightly will not do it
3. Bake at 350 for 25 minutes
My choice was either to follow a recipe that was clearly flawed or make changes in hopes of getting an edible cake. I chose the latter. I used a 10-cup Bundt pan. Melted the chocolate and butter in a double boiler rathen the oven. Generously "painted" the interior of the Bundt pan with a homemade concoction of equal parts unsweetened cocoa, Crisco, and vegetable oil and left that to set as I prepared the batter. Rather than adding the creme fraiche to the chocolate mixture I alternated in thirds with the final addition of flour mixture. 25 minutes at 350 for a Bundt pan is clearly wrong--These cakes are thick and recipes usually call for a bake time of between 40 to 65 minutes depending on the size and type of cake. I checked the cake at 25 minutes out of curiosity--it was like soup. Checked again at 40 minutes and settled on 45 minutes. After cooling on a rack for about 15 minutes it unmolded beautifully. In summary, I think that the ingredients and amounts were good but the instructions were greatly lacking. Is the recipe worth keeping? For me, no. There are many more superior (and accurate) chocolate bundt cake recipes out there for the googling. This book has been added to my Friends of the Library pile.
5.0 out of 5 stars Wonderful recipies. My favorite cookbook! 8 Feb. 2017
By E. Clarke - Published on
Format: Hardcover Verified Purchase
I'll start by saying this is my favorite cookbook. I have made about 25 of the recipes so far and all but 3 of the 25 have been wonderful. The other 3 were just fine but were good enough to try again, perhaps my skills got in the way. I have made it most of the way through the fall and winter recipes because of the time of year and am very exited for the spring and summer seasons to get here. I have the good fortune to live in the Bay Area so I have access to top notch ingredients year round.

The recipes themselves do not require difficult to acquire ingredients and many of the techniques are similar between recipes. They do tend to be prep heavy and use plenty of dishes and utensils, but nonetheless the results are so good, I'll wash a few extra pots and pans for the food. The book is set up in menus of 3 or so dishes, but I find often the main dish is plenty for my wife and I, maybe if we had guests I would make the accompanying dishes, but really haven't found the need to. I halve most of the recipes because she has them designed to feed six.

I already have her AOC cookbook on my wishlist for when I finish working my way through this one. Thanks Suzanne! You are awesome.
1 of 1 people found the following review helpful
5.0 out of 5 stars LOVE this cookbook 3 April 2015
By Marie - Published on
Format: Hardcover Verified Purchase
LOVE this cookbook! For me, cooking is one of my favorite hobbies, which I adopted from my father. I bought him this book for Christmas a few years ago, and we have absolutely loved every recipe we've tried. He even went as far as to say that I made a better beef pot roast with Goin's recipe than his mother (a phenomenal home-style, self taught cook), which makes this book one of the best gifts I've gotten him! Goin makes cooking delicious, flavorful food fun, with easy-to-follow directions and tips. While the recipes we've tried have been more on the time consuming side (2+ hours), and some with not your every day ingredients, the effort is well worth it. If you love to cook and try new things, you need to get this cookbook.
1 of 1 people found the following review helpful
5.0 out of 5 stars AMAZING 9 Dec. 2014
By M. Brown - Published on
Format: Hardcover Verified Purchase
I can't rate this cookbook highly enough. I typically make one or two of Goin's meals a week and, yes, they do require some prepping and planning ahead, but I can't stress enough that it is so very worth it. Here is what makes this book so magical: you just follow the recipe and you end up with chef-quality food. Seriously. I've spent a lot of time and money making complex recipes before (and since) and the end results were disappointing. I've made 13 different recipes so far and most of the time after the first bite, I thought, "Wow. I made this?!" Of course I still purchase other cookbooks and experiment, but when I have a little extra time and want a sure thing, this is the one I reach for time and again.
Were these reviews helpful? Let us know

Look for similar items by category