{"product_id":"sunday-suppers-at-lucques-isbn-9781400042159","title":"Sunday Suppers at Lucques","description":"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’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 \u003ci\u003eher\u003c\/i\u003e for kitchen wisdom and a warm welcome.”\u003cbr\u003e\u003cbr\u003eAnd 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.  \u003cbr\u003e\u003cbr\u003eHer 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, \u003ci\u003eSunday Suppers at Lucques, \u003c\/i\u003eGoin offers the general public, for the first time, the menus that have made her famous.  \u003cbr\u003e\u003cbr\u003eThis inspired cookbook contains:\u003cbr\u003e\u003cbr\u003e§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\u003cbr\u003e§75 full-color photographs that illustrate not only the beauty of the food but the graceful plating techniques that Suzanne Goin is known for\u003cbr\u003e§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\u003cbr\u003e§Detailed instruction on standard cooking techniques both simple and involved, from making breadcrumbs to grilling duck\u003cbr\u003e§A foreword by Alice Waters, owner and head chef of Chez Panisse restaurant and mentor to Suzanne Goin (one-time Chez Panisse line cook)\u003cbr\u003e\u003cbr\u003eWith 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.Suzanne Goin graduated from Brown University.  She was named Best Creative Chef by \u003ci\u003eBoston\u003c\/i\u003e magazine in 1994, one of the Best New Chefs by \u003ci\u003eFood \u0026amp; Wine\u003c\/i\u003e in 1999, and was nominated for a James Beard Award in 2003, 2004, and 2005.  She and her business partner, Caroline Styne, also run the restaurant A.O.C. in Los Angeles, where Goin lives with her husband, David Lentz.\u003cbr\u003e\u003cbr\u003eTeri Gelber is a food writer and public-radio producer living in Los Angeles.Only on St. Patrick's Day is it imperative that both your ice cream and your cake contain beer. Not your typical chocolate cake, this chocolate-stout cake has an unexpected kick to it. The addition of molasses, cloves, cinnamon, and nutmeg steers it into the spice cake category, with chocolate undertones and an undefinable depth from the dark, full-bodied stout.\u003cbr\u003eFor me, the biggest surprise of this dessert is the Guinness ice cream. I'm a vanilla girl all the way, and when chefs use weird ingredients just for the sake of being different, I usually pass. But here the dark beer flavor really works in the ice cream to complement the cake. A touch spicy, it might just cure a hangover.\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eChocolate Stout Cake\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eIngredients\u003c\/b\u003e\u003cbr\u003e2 cups all-purpose flour\u003cbr\u003e3\/4 cup unsweetened cocoa powder\u003cbr\u003e1 1\/2 teaspoons baking powder\u003cbr\u003e1\/2 teaspoon ground cloves\u003cbr\u003e1\/2 teaspoon ground cinnamon\u003cbr\u003e1\/2 teaspoon freshly ground nutmeg\u003cbr\u003e1 cup Guinness stout\u003cbr\u003e1 cup molasses\u003cbr\u003e1 1\/2 teaspoons baking soda\u003cbr\u003e3 extra-large eggs\u003cbr\u003e1\/2 cup dark-brown sugar\u003cbr\u003e1\/2 cup granulated sugar\u003cbr\u003e1 cup vegetable oil\u003cbr\u003e1 teaspoon unsalted butter, softened\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e   1. Preheat the oven to 350° F.\u003cbr\u003e\u003cbr\u003e   2. Sift the flour, cocoa powder, baking powder, cloves, cinnamon, and nutmeg together in a large mixing bowl.\u003cbr\u003e\u003cbr\u003e   3. Pour the beer and molasses into a medium pot, whisk together, and bring to a boil over medium-high heat. Remove from the heat, and whisk in the baking soda. Don't be surprised when it foams up.\u003cbr\u003e\u003cbr\u003e   4. In another bowl, whisk together the eggs and both sugars, mixing well to combine. Whisk in the oil, and then the beer mixture.\u003cbr\u003e\u003cbr\u003e   5. Make a well in the center of the dry ingredients. Pour in the liquid ingredients, whisking slowly until just incorporated. Be careful not to overmix or the cake will be tough.\u003cbr\u003e\u003cbr\u003e   6. Pour the batter into a lightly buttered Bundt pan and bake 30 minutes. The cake is done when it begins to pull away from the sides of the pan and the top surface is just starting to crack. When you insert a skewer into the center, it should come out mostly clean. To keep the cake moist, cover it with a dry kitchen towel as it cools. After 30 minutes, invert the cake onto a platter.\u003cbr\u003e\u003cbr\u003e   7. Serve slices of the cake with scoops of the Guinness ice cream.\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eGuinness ice cream\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eIngredients\u003c\/b\u003e\u003cbr\u003e1\/2 vanilla bean\u003cbr\u003e1 cup whole milk\u003cbr\u003e1 cup heavy cream\u003cbr\u003e2\/3 cup Guinness stout\u003cbr\u003e2 tablespoons plus 2 teaspoons molasses\u003cbr\u003e3 extra-large egg yolks\u003cbr\u003e1\/3 cup granulated sugar\u003cbr\u003e1\/2 teaspoon pure vanilla extract\u003cbr\u003e\u003cbr\u003e  \u003cb\u003eGuinness Ice Cream\u003c\/b\u003e \u003cbr\u003e\u003cbr\u003e   1. Split the vanilla bean in half lengthwise. Using a paring knife, scrape the seeds and pulp into a medium saucepan. Add the vanilla pod, milk, and cream, and bring to a boil over medium heat. Turn off the heat, cover, and allow the flavors to infuse for 30 minutes.\u003cbr\u003e\u003cbr\u003e   2. While the cream is infusing, whisk the beer and molasses together in a small saucepan, bring to a boil, and then turn off the heat.\u003cbr\u003e\u003cbr\u003e   3. Whisk the egg yolks, sugar, and vanilla extract together in a bowl. Whisk a few tablespoons of the warm cream mixture into the yolks to temper them. Slowly, add another ¼ cup or so of the warm cream, whisking continuously. At this point you can add the rest of the cream mixture in a slow, steady stream, whisking continuously. Pour the mixture back into the pot, and return to the stove.\u003cbr\u003e\u003cbr\u003e   4. Stir the beer mixture into the cream and cook the custard over medium heat, 6 to 8 minutes, stirring frequently with a rubber spatula and scraping the bottom and sides of the pan. The custard will thicken and when it's done will coat the back of the spatula. Strain the mixture, and chill at least 2 hours in the refrigerator. When the custard is very cold, process it in an ice cream maker according to the manufacturer's instructions.\u003cbr\u003e\u003cbr\u003e\u003cb\u003e\u003cbr\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003e\u003cbr\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003e\u003cbr\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003e\u003cbr\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eCaramelized Bread Pudding with Chocolate and Cinnamon \u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e \u003cbr\u003e\u003cbr\u003eThis recipe is a lifer. I’ve  been making it for more than 20 years, and every time I try to file it away, someone  inevitably comes along asking for it. I brought it to my first staff get-together  when I was working at Chez Panisse and, from then on, for all of the parties that  followed, when I would even \u003ci\u003ethink\u003c\/i\u003e of making something different, my friends and coworkers  would cry out for this caramelized chocolate bread pudding. A few years later, the  bread pudding gained an East Coast fan club, too. I was working at Alloro, a tiny  restaurant in Boston’s Italian district. Back then, the Mafia owned all the local  cafés and had a monopoly on the dessert-and-coffee crowd. Whereas the other (probably  wiser) restaurants on the street obeyed the unspoken law of not selling dessert,  at Alloro we broke the rule and secretly served this bread pudding to our in-the-know  customers. We worked hard to keep the highly requested dessert under cover, and it  seems we succeeded: both the recipe and I are still around. \u003cbr\u003e\u003cbr\u003e \u003cbr\u003e\u003cbr\u003eA few things make this  bread pudding better than most. I love custards and am often disappointed by bread  puddings with too much bread and not enough pudding. So be careful to use just a  single layer of brioche, which creates a crispy crust but won’t absorb all the rich,  silky custard underneath. Once you break through the caramelized, toasty top layer  and dig down through the luscious custard, a treasure of melted chocolate awaits  you at the bottom. \u003cbr\u003e\u003cbr\u003e \u003cbr\u003e\u003cbr\u003e2 tablespoons unsalted butter, softened \u003cbr\u003e\u003cbr\u003e4 or 5 slices brioche,  or good quality white bread (I like Pepperidge Farm), 1\/4-inch thick, crusts removed \u003cbr\u003e\u003cbr\u003e3 extra-large eggs \u003cbr\u003e\u003cbr\u003e2 extra-large egg yolks \u003cbr\u003e\u003cbr\u003e1\/4 cup brown sugar \u003cbr\u003e\u003cbr\u003e1 1\/2 cups heavy  cream \u003cbr\u003e\u003cbr\u003e1 1\/4 cups whole milk \u003cbr\u003e\u003cbr\u003e1 teaspoon pure vanilla extract \u003cbr\u003e\u003cbr\u003e1\/2 teaspoon ground  cinnamon \u003cbr\u003e\u003cbr\u003e1\/4 teaspoon freshly grated nutmeg \u003cbr\u003e\u003cbr\u003e1\/4 teaspoon kosher salt \u003cbr\u003e\u003cbr\u003e3\/4 cup chopped  bittersweet chocolate \u003cbr\u003e\u003cbr\u003e1 tablespoon granulated sugar, for caramelizing the top \u003cbr\u003e\u003cbr\u003e \u003cbr\u003e\u003cbr\u003ePreheat the oven to 350°F. Spread the softened butter on one side of the brioche.  Cut each slice in half on the diagonal and then again into quarters. \u003cbr\u003e\u003cbr\u003e \u003cbr\u003e\u003cbr\u003eWhisk together  the eggs, egg yolks, and brown sugar in a large bowl. Add the cream, milk, vanilla,  cinnamon, nutmeg, and salt, whisking to combine well. \u003cbr\u003e\u003cbr\u003e \u003cbr\u003e\u003cbr\u003eSprinkle the chocolate over  the bottom of a 9-by-9-inch (or equivalent) baking dish. Arrange the brioche, buttered  side up, with slices overlapping just slightly, on the chocolate (there should be  just a single layer of bread). Pour the custard over the bread, pressing down with  your fingers to make sure the bread soaks it up. Place the bread pudding in a roasting  pan, and pour warm water into the pan to come halfway up the sides of the pudding  dish. Bake about 1 hour and 15 minutes, until the custard is set and the bread puffs  up slightly. The pudding will be springy to the touch. \u003cbr\u003e\u003cbr\u003e \u003cbr\u003e\u003cbr\u003eLet the bread pudding cool  at least 10 minutes. \u003cbr\u003e\u003cbr\u003e \u003cbr\u003e\u003cbr\u003eIf you have a kitchen blowtorch, sprinkle the sugar over the  top, and torch to brown and caramelize. You could run the pudding under the broiler  to caramelize if you don’t have a torch, but be careful not to curdle the custard  underneath. Serve the bread pudding from the baking dish at the table, using a big  spoon. \u003cbr\u003e\u003cbr\u003e \u003cbr\u003e\u003cbr\u003e \u003cbr\u003e\u003cbr\u003e\u003cb\u003eSautéed Halibut with Arugula, Roasted Beets, and Horseradish Crème Fraîche \u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e \u003cbr\u003e\u003cbr\u003e \u003cbr\u003e\u003cbr\u003eThe colored beets and bright green arugula in this dish make for a visually stunning  presentation. The sweet roasted beets marinated in lemon vinaigrette play off the  pure white fish and horseradish cream. Look for a few different types of beets, such  as golden beets and Chioggia beets, and dress them separately, so the dark ones don’t  bleed their juices onto the lighter ones. In the spring, you could make this dish  with wild salmon. \u003cbr\u003e\u003cbr\u003e \u003cbr\u003e\u003cbr\u003eNOTE\u003cbr\u003e\u003cbr\u003eSeason the fish with lemon zest and herbs, roast the beets,  and make the vinaigrette and horseradish cream in advance. When it’s time for dinner,  all you’ll have to do is sauté the fish and dress the beets. \u003cbr\u003e\u003cbr\u003e \u003cbr\u003e\u003cbr\u003e6 halibut fillets,  5 to 6 ounces each \u003cbr\u003e\u003cbr\u003e1 lemon, zested \u003cbr\u003e\u003cbr\u003e1 tablespoon thyme leaves \u003cbr\u003e\u003cbr\u003e2 tablespoons coarsely  chopped flat-leaf parsley \u003cbr\u003e\u003cbr\u003e2 tablespoons extra-virgin olive oil \u003cbr\u003e\u003cbr\u003e4 ounces arugula,  cleaned\u003cbr\u003e\u003cbr\u003eRoasted beets with horseradish crème fraîche (recipe follows) \u003cbr\u003e\u003cbr\u003e2 tablespoons  super-good extra-virgin olive oil, for drizzling \u003cbr\u003e\u003cbr\u003eKosher salt and freshly ground  black pepper \u003cbr\u003e\u003cbr\u003e \u003cbr\u003e\u003cbr\u003eSeason the fish with the lemon zest, thyme, and parsley. Cover, and  refrigerate at least 4 hours or overnight. \u003cbr\u003e\u003cbr\u003e \u003cbr\u003e\u003cbr\u003eRemove the fish from the refrigerator  15 minutes before cooking, to bring it to room temperature. \u003cbr\u003e\u003cbr\u003e \u003cbr\u003e\u003cbr\u003eHeat a large sauté pan over high heat for 2 minutes. (Depending on the size of your pan, you may need  to cook the fish in batches or in two pans.) Season the fish on both sides with salt  and pepper. Swirl the regular extra-virgin olive oil into the pan and wait 1 minute.  Carefully lay the fish in the pan, and cook 3 to 4 minutes, until it’s lightly browned.  Turn the fish over, lower the heat to medium-low, and cook a few more minutes, until  it’s almost cooked through. Be careful not to overcook the fish. When it’s done,  the fish will begin to flake and separate a little, and the center will still be  slightly translucent. Remember, the halibut will continue to cook for a bit once  you take it out of the pan. \u003cbr\u003e\u003cbr\u003e \u003cbr\u003e\u003cbr\u003eScatter half of the arugula over a large platter. Arrange  the beets on top, and drizzle with half the horseradish cream. Tuck the rest of the  arugula among the beets, so you can see the beets peeking through. Nestle the fish  in the salad, and spoon a little horseradish cream over each piece. Drizzle the whole  dish with the super-good olive oil and a big squeeze of lemon. \u003cbr\u003e\u003cbr\u003e \u003cbr\u003e\u003cbr\u003e \u003cbr\u003e\u003cbr\u003e \u003cbr\u003e\u003cbr\u003e\u003cb\u003eRoasted Beets  with Horseradish Crème Fraîche\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e \u003cbr\u003e\u003cbr\u003e \u003cbr\u003e\u003cbr\u003e4 bunches different-colored beets \u003cbr\u003e\u003cbr\u003e1\/2 cup plus  2 tablespoons extra-virgin olive oil \u003cbr\u003e\u003cbr\u003e1 tablespoon diced shallot, plus 1\/4 cup sliced  shallots \u003cbr\u003e\u003cbr\u003e1 tablespoon plus 1 teaspoon balsamic vinegar \u003cbr\u003e\u003cbr\u003e2 tablespoons red wine vinegar \u003cbr\u003e\u003cbr\u003e2 1\/2 teaspoons lemon juice \u003cbr\u003e\u003cbr\u003e1\/2 cup creme fraiche \u003cbr\u003e\u003cbr\u003e1 tablespoon prepared horseradish \u003cbr\u003e\u003cbr\u003e1\/4 cup heavy cream \u003cbr\u003e\u003cbr\u003eKosher salt and freshly ground black pepper \u003cbr\u003e\u003cbr\u003e \u003cbr\u003e\u003cbr\u003ePreheat the oven  to 400°F. \u003cbr\u003e\u003cbr\u003eCut off the beet greens, leaving 1\/2 inch of the stems still attached.  (You can save the leaves for sauteing later—they are delicious!) Clean the beets  well, and toss them with 2 tablespoons olive oil and 1 teaspoon salt. \u003cbr\u003e\u003cbr\u003e \u003cbr\u003e\u003cbr\u003ePlace the  beets in a roasting pan with a splash of water in the bottom. Cover the pan tightly  with foil, and roast for about 40 minutes, until they’re tender when pierced. (The  roasting time will depend on the size and type of beet.) When the beets are done,  carefully remove the foil. Let cool, and peel the beets by slipping off the skins  with your fingers. Cut them into 1\/2-inch-thick wedges. \u003cbr\u003e\u003cbr\u003e \u003cbr\u003e\u003cbr\u003eWhile the beets are in  the oven, combine the diced shallot, both vinegars,  2 teaspoons lemon juice, and  1\/4 teaspoon salt in a small bowl, and let sit 5 minutes. Whisk in the 1\/2 cup olive  oil. Taste for balance and seasoning. \u003cbr\u003e\u003cbr\u003e \u003cbr\u003e\u003cbr\u003eWhisk the crème fraîche and horseradish together  in a small bowl. Stir in the heavy cream, remaining 1\/2 teaspoon lemon juice, 1\/8  teaspoon salt, and a pinch of pepper. \u003cbr\u003e\u003cbr\u003e \u003cbr\u003e\u003cbr\u003eToss the beets and sliced shallots with the  vinaigrette. (If you’re using different-colored beets, dress each color in a separate  bowl so the colors don’t bleed.) Season with 1\/4 teaspoon salt and a pinch of freshly  ground black pepper, and toss well. Taste for balance and seasoning. \u003cbr\u003e\u003cbr\u003e","brand":"Knopf","offers":[{"title":"Default Title","offer_id":46303403671781,"sku":"NP9781400042159","price":50.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9781400042159.jpg?v=1767737532","url":"https:\/\/k12savings.com\/products\/sunday-suppers-at-lucques-isbn-9781400042159","provider":"K12savings","version":"1.0","type":"link"}