Sonntagsmahl in Lucques: Saisonale Rezepte vom Markt auf den Tisch von Goin, Suzan-

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Sunday Suppers at Lucques: Seasonal Recipes from Market to Table by Goin, Suzan
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Artikelmerkmale

Artikelzustand
Sehr gut: Buch, das nicht neu aussieht und gelesen wurde, sich aber in einem hervorragenden Zustand ...
Narrative Type
Nonfiction
Intended Audience
Adult
Inscribed
No
ISBN
9781400042159
Kategorie

Über dieses Produkt

Product Identifiers

Publisher
Knopf Doubleday Publishing Group
ISBN-10
1400042151
ISBN-13
9781400042159
eBay Product ID (ePID)
44122282

Product Key Features

Book Title
Sunday Suppers at Lucques : Seasonal Recipes from Market to Table: a Cookbook
Number of Pages
416 Pages
Language
English
Topic
Specific Ingredients / Natural Foods, Individual Chefs & Restaurants, Regional & Ethnic / French, Seasonal
Publication Year
2005
Illustrator
Yes
Genre
Cooking
Author
Teri Gelber, Suzanne Goin
Format
Hardcover

Dimensions

Item Height
1.2 in
Item Weight
50.5 Oz
Item Length
9.6 in
Item Width
8.3 in

Additional Product Features

Intended Audience
Trade
LCCN
2004-058604
Dewey Edition
22
Dewey Decimal
641.5944
Synopsis
With 132 seasonal recipes, California chef Goin brings her delectable Sunday suppers into readers' own kitchens. 75 full-color photos., 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 worldL'Arpège. Olives, and Chez Panisse, to name a fewplaces 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 L.A. restaurant, Lucques, in 1998, 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 availab≤ 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 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 contains: §132 recipes 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 Butter §75 full-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 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 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 cookingnot to mention transform your results in the kitchen., 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 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 L.A. restaurant, Lucques, in 1998, 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 contains: 132 recipes 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 Butter 75 full-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.
LC Classification Number
TX719.G623 2005

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