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Comment: The item shows wear from consistent use, but it remains in good condition and works perfectly. All pages and cover are intact (including the dust cover, if applicable). Spine may show signs of wear. Pages may include limited notes and highlighting. May include "From the library of" labels.
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Sunday Suppers at Lucques: Seasonal Recipes from Market to Table Hardcover – November 8, 2005

4.7 out of 5 stars 70 customer reviews

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Editorial Reviews

Amazon.com Review

Suzanne Goins is the chef-owner of Lucques, an acclaimed Los Angeles restaurant noted for its Sunday meal service. Sunday Suppers at Luques presents 132 recipes from the restaurant, arranged by seasonal menus and thus by market availability, with the likes of Hawaiian Snapper with Green Rice and Cucumbers in Crème Fraîche; Saffron Chicken with Parmesan Pudding, Spring Onions and Sugar Snap Peas; Bistecca California with Peperonata, Baked Ricotta, and Lemon; and Young Onion Tart with Cantal, Applewood-Somked Bacon, and Herb Salad. Home cooks should find these deft, light-handed creations immediately attractive, if not always readily reproducible, as many call for special ingredients like the aforementioned snapper, Kaboca squash, and roncal, a Spanish sheep’s milk cheese, among many others. Reasonable alternatives aren't always suggested. Though the dishes themselves aren't difficult to make, reproducing whole menus, or even multiple dishes within them, will require a kitchen workout.

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

At Lucques, one of Goin's two Los Angeles restaurants, the Chez Panisse alumna cooks special Sunday fixed-price menus. Whiling away a wintery Sunday evening over Beets and Tangerines with Mint and Orange-Flower Water; Australian Barramundi with Winter Vegetables Bagna Cauda and Toasted Breadcrumbs; or Herb-Roasted Rack of Lamb with Flageolet Gratin, Roasted Radicchio, and Tapenade; and a Gâteau Basque with Armagnac Prunes sounds lovely. Preparing it, though, sounds like a hard day's work, and the organization of recipes in seasonal menus rather than grouped by appetizer, entrée, etc., leaves readers with little flexibility. Goin's recipes for hearty, vegetable-heavy, Mediterranean-style dishes such as an appetizer of Ragoût of Morels with Crème Fraîche, Soft Herbs, and Toasted Brioche; and First-of-the-Season Succotash Salad with fresh lima beans and watercress are clearly written. But most dishes are all-day affairs: Roman Cherry Tart with Almond Crust and Almond Ice Cream incorporates several components and follows on the heels of either Veal Osso Buco with Saffron Risotto, English Peas, and Pea Shoots, or Halibut with Fingerlings, Fava Beans, Meyer Lemon, and Savory Crème Fraîche. Goin does say, "Feel free to mix and match," but she seems to have missed Sunday's "day of rest" concept. 75 full-color photos. (Dec. 1)
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Product Details

  • Hardcover: 416 pages
  • Publisher: Knopf; First Edition edition (November 8, 2005)
  • Language: English
  • ISBN-10: 1400042151
  • ISBN-13: 978-1400042159
  • Product Dimensions: 8.4 x 1.1 x 9.5 inches
  • Shipping Weight: 2.6 pounds (View shipping rates and policies)
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (70 customer reviews)
  • Amazon Best Sellers Rank: #53,448 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

By C. G. Ray on November 16, 2005
Format: Hardcover
For anyone who has dined at either of Suzanne Goin's Los Angeles restaurants (Lucques and A.O.C.) you know the standards for this book are as high as they can be. No detail is overlooked, and yet there is a lack of pretension and fussiness that is as refreshing as it is welcoming and comforting.

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.
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Format: Hardcover
I bought this book after examining its beautiful pages various times at the bookstore. Last night I cooked from it for the first time. It was a lot of effort, but it did pay off. Last night I made the Deviled Chicken Thighs. My work began Sunday with four trips to different stores to assemble the various necessary ingredients. Yep, two supermarkets, the liquor store, and a bodega (I live in Jersey City, just outside Manhattan). Then the next day was the cooking. Altogether it took me about four hours for that part of the task. Honestly, halfway through I seriously considered giving up. But I persevered, the author's directions are very precise and very clear, so I just concentrated on completing each step. When I was done, my kitchen smelled wonderful (between peals of the smoke alarm set off by the cooking of chicken in oil) and I had a beautiful and delicious meal to serve. So, my thoughts are this . . . don't pick this book if you expect a quick and easy meal to toss onto the table. This is serious cooking and it takes a lot of work and dedication to get through it. But, wow, when you are done, you feel like you've climbed a mountain, and you have this wonderful meal to show for your efforts. Also--now that I have been through the entire recipe, I bet I can do it again, with much less effort and pull it off again more easily. Meaning -- I learned some things about cooking while working my way through it. Not something you can say about a lot of cookbooks. I'm going to put this book aside for a month or so, and then carefully pick a recipe and do it all again. I recommend this book heartily to someone who is interested in cooking and most of all LEARNING.
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Format: Hardcover Verified Purchase
`Sunday Suppers at Lucques' by chef / owner Suzanne Goin with assistance from food writer, Teri Gelber is a superior celebrity restaurant cookbook which very successfully combines three different concepts used individually by many other cookbooks; however, this is the very first time I have seen all three combined at all, let alone done so well.

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.
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