everything i ve ever made from this book has been ultra tasty and a hit they re great for dinner parties, when you want to make something special the photographs are beautiful, and the recipes are easy to follow, although they sometimes call for hard to find ingredients i like that the recipes are arranged by season and presented in short menus, although i usually mix different menu items together. There is a lot of text here, so much so, I skipped over most of it the Forward, Acknowledgements, Introduction alone were 12 pages of not very large print The recipes are in menu form and broken down in to sections by season and each season has 1 1 2 pages of print Each season also has a list of vegetables fruits that you can get from the local Farmers market, what they are, taste, texture, how to sue prepare them.Spring, Summer, Autumn, Winter all contain 8 different menus w four dishes each Each recipe has a list of ingredients, a short to long paragraph about the dish, notes tips on preparation, and instructions for preparation which can be quite long.The photographs were lovely, but most of the dishes do not have photographs.What sounded good to me Saffron risotto Sweet cherry compote Wold striped bass w faro, black rice, green garlic tangerine Sautee of white asparagus, ls ramps over polenta Glazed duck confit w black rice, mizuna cherries Ricotta gnocchi w chanterelles, sweet corn, sage brown butter Grilled pork burgers w Rob s coleslaw Green Goddess salad w romaine, cucumbers, avocado Mussels clams w vermouth, cannellini beans cavolo nero grilled Quail w pancetta, ricotta pudding Sicilian breadcrumbs Warm squid salad w spinach, chorizo, black olives Jessica s favorite Meyer lemon tart w a layer of chocolate Taylor Bay scallops w chanterelles, sherry parsley breadcrumbs Blood oranges, dates, parmesan almondsWild mushroom tart w Gruyere, young onions herb saladI d like someone to cook for me from this cookbook, but it is not one I would cook from, unless I was able to take short cuts. Few Chefs In America Have Won 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 Arp Ge 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 LA Restaurant, Lucques, In , 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 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 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 Interesting cookbook There are recipes here I d be willing to eat but not much I d be willing to cook The recipes, in general, are too fussy for me with nearly every recipe having two sub recipes. Suzanne Goin is one of my favorite female chefs She s truly a role model she knows good food, she s successful, she s fit and healthy, and her recipes are incredibly good Basically everything I hope to be I wouldn t recommend this book for beginners, of course Also, most of the ingredients aren t available in this part of town, but I don t think you need to stick to the script when it comes to cooking some things Think of her menus recipes as mere suggestions and you will get the most amazing ideas in no time I cannot wait to try the halibut with fingerlings, fava beans, lemon and creme fraiche And the lamb skewers Also, the coconut flan sounds really good. We got together as a group and made 8 dishes from this book All were quite yummy The only issue was that the recipe for harissa made a tasty paste that wasn t the least bit spicy Remade it with different peppers than were called for chile de arobol instead of ancho and it was great.The other dishes we made were Young onion, bacon cheese tart Pomegranite and persimmon salad Kobacha soup Date, parmesan blood orange salad Tunisian lamb Eggplant stew accompanied by harissa and farro Deviled chicken Meyer lemon tart with chocolate Gateau basque Really a meal fit for kings. This is an easy to follow passionate journey into creating meals that will be sumptuous and comforting Suzanne is at ease with all of her ingredients, cooking,and sharing her stories I can t wait to make a reservation for Sunday Supper at Lucques next time I am in Los Angeles I am also looking forward to making some of these recipes at home Carmelized bread pudding with chocolate and cinnamon will certainly become one of my winter desserts, no doubt about it I can hardly wait to make a fennel gratin Honestly, I can hardly wait to have my own copy of this book It will become a well loved and used book in my home. I stagiaired at this place in the late summer early fall this year and it totally blew my mind in about a million ways Hm, okay maybe only one hundred ways, nonetheless it was an amazing experience This book fills in the gaps of my notes and then some The procedures, explanations of process are complete and informative and for the home cook, seem completely executable, and will most assuredly be delicious This book will help you become a better cook and help you to enjoy food Good times and high fives, people PARTY The only reason I cannot put a 5th star here is that I do not use this book nearly enough to say that it s amazing I love the organization of the book first by season, and then within each season are a number of multi course meals that you can mix and match Many recipes are a bit too involved for a casual weeknight meal, and most are for special occasion dinners, but the few that I have tried so far were wonderful. While I am sure the recipes are delicious and I do like the photographs and organizations of the book, this is not a practical or useful cookbook for my lifestyle.
Is a well-known author, some of his books are a fascination for readers like in the Sunday Suppers at Lucques: Seasonal Recipes from Market to Table book, this is one of the most wanted Suzanne Goin author readers around the world.
- 416 pages
- Sunday Suppers at Lucques: Seasonal Recipes from Market to Table
- Suzanne Goin
- 28 July 2019 Suzanne Goin