Few chefs in America have won more acclaim than Suzanne Goin, the owner of the Los Angeles restaurant Lucques. She got her start cooking at some of the best restaurants in the world — including L’Arpège, Olives, and Chez Panisse — where she acquired top-notch skills to match her already flawless culinary instincts.
Since opening Lucques in 1998, Goin’s cooking has garnered extraordinary accolades. Her 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 Lucques — ever-changing and always tied to the produce of the season — have drawn raves from all quarters: critics, fellow chefs, and Lucques’s devoted clientele. Now, in her long-awaited cookbook, Sunday Suppers at Lucques, Goin offers the menus that have made her famous.
This inspired cookbook contains:
With this book, Goin gives readers a sublime collection of destined-to-be-classic 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.
Writing about flavor can challenge even the most practiced wordsmiths.
The exuberant Israeli chef
Try quinoa, amaranth, millet, and sorghum
Velvety, earthy, and confident
How to live like Julia Child