Sunday Suppers at Lucques Restaurant, Los Angeles

Sunday Suppers at Lucques Restaurant in Los Angeles, California is an elegant restaurant cookbook with recipes from one of the best restaurants in the United States, located on the famous Melrose Avenue in West Hollywood. This cookbook is a James Beard Foundation Book Award Winner. 


Format: Hardcover with dust jacket, 398 pages. 

Copyright: 2005 

Publisher: Knopf 

Author: Suzanne Goin with Teri Gelber 

ISBN: 9781400042159

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Description: Few chefs in America have won more acclaim than Suzanne Goin. She got her start cooking at some of the best restaurants in the world -- L'Arpege, 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 in her foreword. "Suzanne Goin is a standout." 

Since opening her Los Angeles restaurant Lucques in 1998, Goin's cooking has garnered extraordinary accolades, and Lucques is now recognized as one of the country's best restaurants. One reason for all the attention is the Lucques Sunday supper, the result of Goin's efforts to re-create the atmosphere of a relaxed family dinner (a cherished ritual from Goin's childhood) at the restaurant. She hit upon the idea of serving Sunday dinners family-style, changing the menu each week and focusing on comforting foods that are rooted in the produce of the season. Sunday suppers were born, and they've been drawing raves ever since. Now, in her long-awaited cookbook, Sunday Suppers at Lucques, Goin offers home cooks the recipes that have made her famous. 

This inspired cookbook contains: 

  • Almost 130 recipes, arranged into three-course menus and organized by season. Each recipe is distilled into easy-to-follow steps. Menus include Young Onion Tart with Cantal, Applewood- Smoked Bacon, and Herb Salad; Taylor Bay Scallops with Chanterelles, Sherry, and Parsley Breadcrumbs; Braised Beef Short Ribs with Potato Puree, Swiss Chard, and Horseradish Cream; and Warm Crepes with Lemon Zest and Hazelnut Brown Butter 
  • Ninety full-color photographs that illustrate not only the beauty of the food but also the graceful plating techniques for which Suzanne Goin is known 
  • A wealth of information on seasonal produce -- everything from how to read a squash's ripeness to how to make the most of its flavors to where to purchase the best varieties 
  • Detailed instruction on standard cooking techniques, both simple and involved -- from making breadcrumbs to grilling duck 

Goin gives readers a sublime collection of destined- to-be-classic recipes. More than that, she shows home cooks how to 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. 


Condition: Good condition. 

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