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The only reason I cannot put a 5th star here is that I do not use this book nearly enough to say that it s amazing I love the organization of the book first by season, and then within each season are a number of multi course meals that you can mix and match Many recipes are a bit too involved for a casual weeknight meal, and most are forspecial occasion dinners, but the few that I have tried so far were wonderful. I can t wait until lockdown is over and we all feelcomfortable about being together again so that my friends and I can have a dinner party around this cookbook We live in LA and will sorely miss Lucques when it is gone We ve spent the last 8ish years celebrating with each other on Cassoulet night My mother and I also went numerous times for Sunday Supper When friends would come to town my husband and I would take them out to dinner at Lucques There were quite a few recipes I would mak I can t wait until lockdown is over and we all feelcomfortable about being together again so that my friends and I can have a dinner party around this cookbook We live in LA and will sorely miss Lucques when it is gone We ve spent the last 8ish years celebrating with each other on Cassoulet night My mother and I also went numerous times for Sunday Supper When friends would come to town my husband and I would take them out to dinner at Lucques There were quite a few recipes I would make Funny enough I m looking forward to the hot chocolate recipe the most While I am sure the recipes are delicious and I do like the photographs and organizations of the book, this is not a practical or useful cookbook for my lifestyle. I love the way this book is laid out, seasonally and then with a selection of dinner menus I have only sampled a few of the recipes in the Summer section taking advantage of the fresh produce and fruits available As some have noted, this is NOT a weekday 30 minute dinner cookbook This book follows the Lucques restaurant tradition of family style Sunday dinners with 3 or 4 courses I ve found it to be excellent for entertaining, albeit best for an organized cook who is up for the detailed st I love the way this book is laid out, seasonally and then with a selection of dinner menus I have only sampled a few of the recipes in the Summer section taking advantage of the fresh produce and fruits available As some have noted, this is NOT a weekday 30 minute dinner cookbook This book follows the Lucques restaurant tradition of family style Sunday dinners with 3 or 4 courses I ve found it to be excellent for entertaining, albeit best for an organized cook who is up for the detailed steps and multilayered dishes But even some of the side dishes are elevated a mouthwatering cabbage succotash for example and if you are up for the challenge, you will turn out some truly special food I found the recipes work in a home kitchen not true for all chef cookbooks and the description and writing is appealing with memories of the inspiration for various dishes I plan to continue exploring this book through the seasons and return to some of the recipes I ve discovered so far Interesting cookbook There are recipes here I d be willing to eat but not much I d be willing to cook The recipes, in general, are too fussy for me with nearly every recipe having two sub recipes. This book is a great addition to my collection I needed a cookbook that pulled together entire meal plans The seasonal focus is very helpful I know this will be a go to for me in the months and years to come. There is a lot of text here, so much so, I skipped over most of it the Forward, Acknowledgements, Introduction alone were 12 pages of not very large print The recipes are in menu form and broken down in to sections by season and each season has 1 1 2 pages of print Each season also has a list of vegetables fruits that you can get from the local Farmers market, what they are, taste, texture, how to sue prepare them.Spring, Summer, Autumn, Winter all contain 8 different menus w four d There is a lot of text here, so much so, I skipped over most of it the Forward, Acknowledgements, Introduction alone were 12 pages of not very large print The recipes are in menu form and broken down in to sections by season and each season has 1 1 2 pages of print Each season also has a list of vegetables fruits that you can get from the local Farmers market, what they are, taste, texture, how to sue prepare them.Spring, Summer, Autumn, Winter all contain 8 different menus w four dishes each Each recipe has a list of ingredients, a short to long paragraph about the dish, notes tips on preparation, and instructions for preparation which can be quite long.The photographs were lovely, but most of the dishes do not have photographs.What sounded good to me Saffron risotto Sweet cherry compote Wold striped bass w faro, black rice, green garlic tangerine Sautee of white asparagus, ls ramps over polenta Glazed duck confit w black rice, mizuna cherries Ricotta gnocchi w chanterelles, sweet corn, sage brown butter Grilled pork burgers w Rob s coleslaw Green Goddess salad w romaine, cucumbers, avocado Mussels clams w vermouth, cannellini beans cavolo nero grilled Quail w pancetta, ricotta pudding Sicilian breadcrumbs Warm squid salad w spinach, chorizo, black olives Jessica s favorite Meyer lemon tart w a layer of chocolate Taylor Bay scallops w chanterelles, sherry parsley breadcrumbs Blood oranges, dates, parmesan almondsWild mushroom tart w Gruyere, young onions herb saladI d like someone to cook for me from this cookbook, but it is not one I would cook from, unless I was able to take short cuts This is an easy to follow passionate journey into creating meals that will be sumptuous and comforting Suzanne is at ease with all of her ingredients, cooking,and sharing her stories I can t wait to make a reservation for Sunday Supper at Lucques next time I am in Los Angeles I am also looking forward to making some of these recipes at home Carmelized bread pudding with chocolate and cinnamon will certainly become one of my winter desserts, no doubt about it I can hardly wait to make a fen This is an easy to follow passionate journey into creating meals that will be sumptuous and comforting Suzanne is at ease with all of her ingredients, cooking,and sharing her stories I can t wait to make a reservation for Sunday Supper at Lucques next time I am in Los Angeles I am also looking forward to making some of these recipes at home Carmelized bread pudding with chocolate and cinnamon will certainly become one of my winter desserts, no doubt about it I can hardly wait to make a fennel gratin Honestly, I can hardly wait to have my own copy of this book It will become a well loved and used book in my home {Free Epub} é Sunday Suppers at Lucques: Seasonal Recipes from Market to Table ⚫ Few chefs in America have won 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 world L Arp ge 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, But Suzanne Goin was a stand out 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 LA restaurant, Lucques, in , Goin s 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 Goin s 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 general public, for the first time, the menus that have made her famous This inspired cookbook containsrecipes in all, arranged into four course menus and organized by season Each recipes contains detailed instructions that distill the creation of these elegant and classy dishes down to easy to follow steps Recipes include Braised Beef Shortribs with Potato Puree and Horseradish Cream Cranberry Walnut Clafoutis Warm Crepes with Lemon Zest and Hazelnut Brown Butterfull color photographs that illustrate not only the beauty of the food but the graceful plating techniques that Suzanne Goin is known for A wealth of information on seasonal produce everything 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 items Detailed instruction on standard cooking techniques both simple and involved, from making breadcrumbs to grilling duck A foreword by Alice Waters, owner and head chef of Chez Panisse restaurant and mentor to Suzanne Goin one time Chez Panisse line cook 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 One Sunday with Suzanne Goin is guaranteed to change your approach to cooking not to mention transform your results in the kitchen We got together as a group and made 8 dishes from this book All were quite yummy The only issue was that the recipe for harissa made a tasty paste that wasn t the least bit spicy Remade it with different peppers than were called for chile de arobol instead of ancho and it was great.The other dishes we made were Young onion, bacon cheese tart Pomegranite and persimmon salad Kobacha soup Date, parmesan blood orange salad Tunisian lamb Eggplant stew accompanied by harissa and farro We got together as a group and made 8 dishes from this book All were quite yummy The only issue was that the recipe for harissa made a tasty paste that wasn t the least bit spicy Remade it with different peppers than were called for chile de arobol instead of ancho and it was great.The other dishes we made were Young onion, bacon cheese tart Pomegranite and persimmon salad Kobacha soup Date, parmesan blood orange salad Tunisian lamb Eggplant stew accompanied by harissa and farro Deviled chicken Meyer lemon tart with chocolate Gateau basque Really a meal fit for kings