Sunday Suppers at Lucques: Seasonal Recipes from Market to Table (Suzanne Goin, Teri Gelber)

Few chefs in America have won more acclaim than Suzanne Goin, owner of Lucques restaurant in Los Angeles. A chef of impeccable pedigree, she got her start cooking at some of the best restaurants in the world–L’Arpège. 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 did, in droves. Lucques, in 1998, Goin’s cooking garnered extraordinary accolades. Suzanne 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 cha