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Sunday Suppers at Lucques: Seasonal Recipes from Market to Table: A Cookbook 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
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
- Publisher : Knopf; 1st edition (November 8, 2005)
- Language : English
- Hardcover : 416 pages
- ISBN-10 : 1400042151
- ISBN-13 : 978-1400042159
- Item Weight : 3.04 pounds
- Dimensions : 8.4 x 1.1 x 9.5 inches
- Best Sellers Rank: #112,766 in Books (See Top 100 in Books)
- Customer Reviews:
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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.
I found this book by accident (while reading my favorite cooking blog) and I'm so glad I did. It happened around St. Patrick's Day and what a happy coincidence... this book includes a St. Patty's Day menu. I prepared the main course (Corned Beef and Cabbage with Parsley-Mustard Sauce) as well as the dessert (Chocolate-Stout Cake with Guiness Ice Cream) twice in a week and a half (it was such a hit the first time that we had more people over, just so we can make it again + this time around I also made the Swiss Chard Tart with Goat Cheese, Currants and Pine Nuts for a vegetarian in our group).
This book is all a good cookbook should be... The recipes are well-thought through with stunning photography. Very inspiring although... most of the recipes are a little time-consuming. But this shouldn't put off any of you, home amateur gourmetes. This book is well worth it...
By Jen Santana on September 27, 2021