- 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)
Sunday Suppers at Lucques: Seasonal Recipes from Market to Table Hardcover – 8 Nov 2005
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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.
Top Customer Reviews
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 ›
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.
Most Helpful Customer Reviews on Amazon.com (beta) (May include reviews from Early Reviewer Rewards Program)
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.
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.
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.