Title
Sunday Suppers at Lucques: Seasonal Recipes from Market to Table: A Cookbook,Used
Sold by Ergodebooks, an authorized reseller.
Returns accepted within 30 days | support@ergodebooks.com
Shipping Information
- Free Standard Shipping — United States only
- Processing Time: 1–3 business days
- Estimated Delivery: 3–5 business days after dispatch
- Double-boxed, fully insured & discreetly packaged
- Tracking number sent via email once dispatched
- Orders over $250 require signature upon delivery. Taxes calculated at checkout.
Returns & Refund
Returns accepted within 30 days of delivery.
Damaged or Defective Item
Free return shipping + replacement or full refund
Wrong Item Received
Free return shipping + replacement or full refund
Change of Mind
Return shipping at customer's expense · 25% restocking fee applies
Payment Option
Few chefs in America have won more 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 worldLArpge. Olives, and Chez Panisse, to name a fewplaces where she acquired topnotch 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 standout. 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 L.A. restaurant, Lucques, in 1998, Goins 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. Goins 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 Lucquesever changing and always tied to the produce of the seasonhave drawn raves from all quarters: critics, fellow chefs, and Lucquess devoted clientele. Now, in her longawaited 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:132 recipes in all, arranged into fourcourse menus and organized by season. Each recipes contains detailed instructions that distill the creation of these elegant and classy dishes down to easytofollow steps. Recipes include: Braised Beef Shortribs with Potato Puree and Horseradish Cream; Cranberry Walnut Clafoutis; Warm Crepes with Lemon Zest and Hazelnut Brown Butter75 fullcolor photographs that illustrate not only the beauty of the food but the graceful plating techniques that Suzanne Goin is known forA wealth of information on seasonal produceeverything 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 itemsDetailed instruction on standard cooking techniques both simple and involved, from making breadcrumbs to grilling duckA foreword by Alice Waters, owner and head chef of Chez Panisse restaurant and mentor to Suzanne Goin (onetime Chez Panisse line cook)With this book, Goin gives readers a sublime collection of destinedtobeclassic 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 cookingnot to mention transform your results in the kitchen.
⚠️ WARNING (California Proposition 65):
This product may contain chemicals known to the State of California to cause cancer, birth defects, or other reproductive harm.
For more information, please visit www.P65Warnings.ca.gov.
- Q: How many pages does the cookbook have? A: This cookbook contains four hundred sixteen pages. Each page is filled with seasonal recipes and gorgeous photography.
- Q: What is the binding type of the book? A: The book is bound in hardcover. This durable binding helps protect the pages and makes it suitable for kitchen use.
- Q: What are the dimensions of the book? A: The book measures eight point three inches in length, one point seventeen inches in width, and nine point six inches in height. These dimensions make it easy to store on a shelf.
- Q: How do I prepare the recipes in this cookbook? A: To prepare the recipes, follow the detailed instructions provided with each one. The book offers easy-to-follow steps for each dish.
- Q: Is this cookbook beginner-friendly? A: Yes, this cookbook is suitable for home cooks of all skill levels. It includes detailed instructions and techniques for both novice and experienced cooks.
- Q: Are the recipes organized by season? A: Yes, the recipes are arranged into four-course menus and organized by season. This makes it easy to find recipes based on seasonal ingredients.
- Q: How do I clean and care for this cookbook? A: To keep the cookbook in good condition, wipe the cover with a damp cloth. Avoid immersing it in water to prevent damage to the pages.
- Q: Is there a specific shelf-life for this book? A: There is no specific shelf-life for this cookbook. With proper care, it can last for many years as a reliable cooking resource.
- Q: How should I store this cookbook? A: Store the cookbook upright on a shelf or in a cabinet. Keeping it in a dry place will help preserve its condition.
- Q: What makes this cookbook different from others? A: This cookbook is unique due to its focus on seasonal recipes and the acclaimed chef Suzanne Goin's expertise. It offers a collection of menus that have been celebrated in her restaurant.
- Q: Is this book suitable for special dietary needs? A: The cookbook features a wide variety of recipes, but specific dietary accommodations are not explicitly noted. Review each recipe to determine suitability.
- Q: Can I use this book for meal planning? A: Yes, this cookbook is excellent for meal planning. The seasonal menus can help you create balanced meals throughout the year.
- Q: What type of photography is included in the book? A: The book contains seventy-five full-color photographs. These images showcase the beauty of the dishes and the plating techniques used.
- Q: Is there an introduction from a notable chef? A: Yes, there is a foreword by Alice Waters, a renowned chef and mentor to Suzanne Goin. Her insights add credibility to the cookbook.
- Q: What kind of recipes can I expect from this cookbook? A: The cookbook includes a variety of recipes, such as Braised Beef Shortribs and Warm Crepes with Lemon Zest. Each recipe emphasizes fresh ingredients.
- Q: Are there any cooking techniques explained in the book? A: Yes, the cookbook provides detailed instructions on both simple and advanced cooking techniques. This includes tips on making breadcrumbs and grilling duck.