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Sunday Suppers at Lucques: Seasonal Recipes from Market to Table (精装)
by Suzanne Goin , Teri Gelber
| Category:
Cookbook, Original books |
| Market price: ¥ 358.00
MSL price:
¥ 338.00
[ Shop incentives ]
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| Stock:
Pre-order item, lead time 3-7 weeks upon payment [ COD term does not apply to pre-order items ] |
MSL rating:
 Good for Gifts |
| MSL Pointer Review:
It is a beautiful book with a heartfelt introduction and sentimental remembrances by Ms. Goin which will make you long for all the meals you missed at the family table. |
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AllReviews |
1 Total 1 pages 6 items |
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A reader (MSL quote), USA
<2007-03-01 00:00>
I haven't had much success with cookbooks from celebrity chefs-either they're overly complicated, with pages of ingredients, or they're the 'food network' type of cookbook (where one wonders who really came up with the recipes, the author, or a team of testers)?
So I purchased this cookbook primarily because the recipes themselves really intrigued me. They seemed simple, yet unique at the same time.
The recipes are time consuming, definately. But once you make a dish once, you can easily streamline the directions yourself, cutting out unnecessary steps. I tend to cut back on marinating and salting time, for example, and haven't had any negative effects.
Because the dishes take time, I've found I've been happiest when the end result has been unique enough to be worth the effort. The Devil's chicken thighs, for example, were delicious, and different enough from any other chicken dish I've made that I happy to have spent the time it took to make. Same goes for the halibut with roasted beets, and the torchio with cavolo nero, both of which I made on a weeknight after work.
I was also impressed by the attention to detail. Every recipe is designed for a group of 6--something so small, yet I find it so frustrating when a cookbook has quantities all over the map. The directions are extremely clear and concise, and I really appreciate the notes on prepping ahead. A home cook with a decent level of experience will have no problem. And the ingredient overviews at the beginning of each chapter are a perfect introduction to the seasonal menus.
A outstanding book that I love to cook from. I can't wait for the next one! |
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A reader (MSL quote), USA
<2007-03-01 00:00>
I haven't gotten excited by a cookbook in years but Sunday Suppers was just the thing to get me back to the kitchen cooking new dishes. I love her sense of food and her unpretentious writing. Also, her focus on local foods from farmers and her simple ways to prepare them - never too much nor too little. Thank you Suzanne, for a great book.
Will have to say I am amazed at a couple of the pretentious reviews here. I mean really, start your own blog already and stick to the subject. Per favore. |
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M. Key (MSL quote), USA
<2007-03-01 00:00>
This is one of my favorite cook books ever. I love the concept of seasonal ingredients. I had expected the recipes to take the typical 'top chef' approach - really hard, complex with tough to find ingredients. I was surprised by how easy the recipes are - and the outcome is extraordinary. Everything I have tried, from roasted apples, to the arugula and pomegranate salad, to braised short-ribs, has been outstanding. I found the directions crystal clear. And, the few times the ingredients were not readily at hand, the substitution was obvious (vanilla ice cream that I bought at the store instead of home-made cinnamon was just fine with the roasted apples). Well written, beautifully illustrated and photographed - this is a must have for even a semi-serious cook.
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Alice Q (MSL quote), USA
<2007-03-01 00:00>
This is a gorgeous book and the recipes are simple, quirky, thoughtful and elegant. It's perfect for someone who doesn't have hours so spend in the kitchen, but is looking for something new. It is organized around the seasons, and the emphasis is on market-fresh ingredients.
Some of the recipes are preceded by a little commentary explaining where they came from and their relationship to the restaurant. Knowing that I am making a dessert Suzanne Goin has made since childhood - or a salad that was devised for a special occasion makes the process more interesting for me. I love that she included "70s mom's chocolate bundt cake." We children of the 70s can relate!
This is also the kind of book that can inspire you to use a new method or riff on a recipe, even if you don't have all the ingredients pictured. The flavors are indulgent, but not over the top, and the recipes are interesting but not too complicated.
That being said, I've found some of the instructions to be imperfect. Some of the techniques are a little fussy, and some directions a little vague, but if you already know how to cook and you are interested in putting some new flavors together, I think you will really enjoy this book. |
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Joe Connaughton (MSL quote), USA
<2007-03-01 00:00>
Having eaten at the restaurant a number of times I was pleasantly surprised with the format of the receipes and I loved the background information.
The book was worth the price for my two favorites, the short ribs and the 'sticky chicken.
Having a son in the restaurant business and a sometime chef at the sundays suppers, I appreciated the acknowledgements to her staff and suppliers.
I also liked her vignettes on fruits and vegetables as I learned more uses for 'common' products available from the super as well as farmers markets.
I am now starting on the Sunday Supper recipe expansion at our house using the book as a jump start. |
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A reader (MSL quote), USA
<2007-03-01 00:00>
Sunday Suppers At Lucques: Seasonal Recipes From Market To Table provides an outstanding set of recipes from a Los Angeles restaurateur whose cooking has won her accolades since 1998. Here are over a hundred of her recipes, arranged into three-course menus organized by season. Lest you worry they are geared for professionals or restaurant owners - they've been edited for home use and are divided into step-by-step preparation tips for quick and easy reproduction, and paired with color photos to encourage polished results. Be ready to use some exotic ingredients, though: Chilled Red Pepper Soup with Sumac, Basil and Lemon Yogurt and Spiced Pork Stew with Polenta, Root Vegetables and Gremolata provides plenty of flavor and require access to fennel, sumac and other spices and vegetables peculiar to more urban markets.
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1 Total 1 pages 6 items |
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