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Sunday Suppers at Lucques: Seasonal Recipes from Market to Table Hardcover – November 8, 2005
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These things said, many cooks will want to try making the more approachable dishes apart from their "trimmings," not to mention such desserts as Warm Crèpes with Lemon Zest and Hazelnut Brown Butter, and Jessica's Favorite Meyer Lemon Tart with a Layer of Chocolate. With color photos, the book is also lovely to pore through. --Arthur Boehm
From Publishers Weekly
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Top Customer Reviews
So it is with Sunday Suppers at Lucques. This truly is what a cookbook should be. The format of presenting complete three course menus, oriented wholly around what is fresh and available, is a brilliant stroke that has eliminated my usual frantic search through several books to find the right accompaniments. The menus are generally focused around a salad, followed by a fish or meat course and finishing with dessert, but you are given the freedom to mix and match as sounds appealing.
Along the way Goin provides great insight and straightforward advice. I can't tell you how long I've waited to have a cookbook that actually helps you learn how to cook - the advice on chopping onions is worth the price alone. For Goin the foundation of great cooking is great ingredients. It sounds much more obvious than it really is. Along with other advice including how to learn to season foods properly and to think like a chef while cooking, you will learn a great deal while making delicious meals.
The sections on the foods that are available in each season are incredibly helpful to anyone who has ever gone to a store or farmers market with a comprehensive list for a menu only to find that none of the ingredients on the list are available. By helping you understand and focus your cooking on the fresh and seasonal Goin helps you craft a dinner that is as mouthwatering as it reads.Read more ›
The three ideas are:
1. Grouping dishes around a menu. Madame Goin realizes this concept so well because it wasn't something she thought up as a gimmick for this book. She has been serving fixed menu dinners at her Los Angeles restaurant, Lucques for several years. A few of the menus do coincide with a special occasion such as St. Patrick's Day, Mother's Day and Father's Day.
2. Filling menus with dishes suitable to a particular season, so that most featured ingredients are `in season' together, such as a Spring menu featuring morels, peas, and strawberries or an Autumn menu featuring squash, cranberries, and apples.
3. Providing menus which are suitable for a `Sunday Dinner'. This notion is almost totally new, as almost all other menu oriented cookbooks concentrate on special occasions. This may give the cook just a bit more freedom than giving only a single menu for, for example, Halloween, Thanksgiving, and Christmas. Here, you get to choose from eight different seasonal menus or even create your own menu from the 32 (eight menus times four recipes) seasonal recipes, none of which are dedicated entirely to a single holiday.Read more ›
Most Recent Customer Reviews
Excellent cookbook. I made the brown butter hazelnut cake and it was delicious!Published 4 months ago by Ruth Hansen
This is a welcome addition to any collection. I have cooked from it many times and find it easy to follow.Published 6 months ago by Lisa Dreyer
I bought this cookbook as a gift for my daughter and she loved it.Published 11 months ago by Rose Marie G. Fontana
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... Read morePublished 13 months ago by Anne
I've made several recipes from this cookbook and every single one of them has been extraordinary... not just good but excellent. Read morePublished 15 months ago by Coral R.