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Sunday Suppers at Lucques Seasonal Recipes from Market to Table: a Cookbook

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ISBN-10: 1400042151

ISBN-13: 9781400042159

Edition: 2005

Authors: Suzanne Goin, Teri Gelber, Alice Waters, Teri Gelber

List price: $40.00
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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' Arpe 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…    
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Book details

List price: $40.00
Copyright year: 2005
Publisher: Knopf Doubleday Publishing Group
Publication date: 11/8/2005
Binding: Hardcover
Pages: 416
Size: 8.40" wide x 9.50" long x 1.10" tall
Weight: 2.948
Language: English

Year-Round Produce
Spring Introduction
Spring Market
Endive Salad with Meyer Lemon, Fava Beans, and Oil-Cured Olives
Hawaiian Snapper with Green Rice and Cucumbers in Creme Fraiche
Leg of Lamb with Chorizo Stuffing, Romesco Potatoes, and Black Olives
Vanilla Semifreddo with Rhubarb Compote
St. Patrick's Day
McGrath Farms' Watercress Soup with Gentleman's Relish Toast
Buttered Cockles with Peas, Pea Shoots, Green Garlic Champ, and Brown Scones
Corned Beef and Cabbage with Parsley-Mustard Sauce
Chocolate-Stout Cake with Guinness Ice Cream
Swiss Chard Tart with Goat Cheese, Currants, and Pine Nuts
Wild Striped Bass with Farro, Black Rice, Green Garlic, and Tangerine
Boeuf a la Nicoise: Braised Beef Stew with Red Wine, Tomato, Olives, and Buttered Noodles
Tangelo "Creamsicles" with Lindsay's Sugar Cookies
Fava Bean Puree with Oil-Cured Olives, French Feta, and Garlic Toasts
Dungeness Crab Salad with Avocado, Beets, Creme Fraiche, and Lime
Saffron Chicken with Parmesan Pudding, Spring Onions, and Sugar Snap Peas
Tarte au Fromage with Lemon Cream and Blueberry Compote
Ragout of Morels with Creme Fraiche, Soft Herbs, and Toasted Brioche
Sauteed Alaskan Black Cod with Endive and Hazelnuts
Orecchiette Carbonara with English Peas and Pea Shoots
Creme Fraiche Panna Cotta with Strawberries
Prosciutto and Grilled Asparagus with Whole Grain Mustard
Halibut with Fingerlings, Fava Beans, Meyer Lemon, and Savory Creme Fraiche
Veal Osso Buco with Saffron Risotto, English Peas, and Pea Shoots
Roman Cherry Tart with Almond Crust and Almond Ice Cream
Saute of White Asparagus, Morels, and Ramps over Polenta
Wild Salmon Salad with Beets, Potato, Egg, and Mustard Vinaigrette
Glazed Duck Confit with Black Rice, Mizuna, and Cherries
Coconut Flan with Apricots and Beaumes de Venise
Mother's Day
Curried English Pea Soup with Creme Fraiche
Lobster Chopped Salad with Fava Beans, Cherry Tomatoes, Avocado, Corn, and Applewood-Smoked Bacon
Grilled Skirt Steak with Artichoke-Potato Hash and Black Olive Aioli
1970s Moms' Double-Chocolate Bundt Cake
Summer Introduction
Summer Market
Green Goddess Salad with Romaine, Cucumbers, and Avocado
Soft-Shell Crabs with Lima Bean Salad, Grilled Bacon, and Cornbread
Veal Scaloppine with Fresh Corn Polenta and Salsa Verde-Brown Butter
Plum Sorbet Sandwiches with Mary Jones from Cleveland's Molasses Cookies
Heirloom Tomato Salad with Burrata, Torn Croutons, and Opal Basil
Wild Salmon a la Lutece with Sweet Corn, Green Cabbage, and Brown Butter Vinaigrette
Grilled Veal Chops with Summer Squash Gratin and Salsa Verde
Almond Financier with Nectarines and Berries
First-of-the-Season Succotash Salad
Bucatini and Clams with Fennel, White Wine, and Thyme Breadcrumbs
Grilled Pork Burgers with Rob's Famous Coleslaw
Cornmeal Shortcakes with Peaches, Mint, and Soured Cream
Father's Day
Dad's Steakhouse Salad: Early Girl Tomatoes, Red Onion, and Roquefort
Grilled Bluefish Wrapped in Pancetta with Yellow Tomato Sauce and Aioli
Herb-Roasted Pork Loin with Haricots Verts, Spring Onions, and Mustard Breadcrumbs
Meringues "Closerie des Lilas" with Vanilla Ice Cream, Chocolate Sauce, and Toasted Almonds
Yellow Tomato Gazpacho
Grilled Halibut a la Nicoise with Haricots Verts, Olives, Cherry Tomatoes, and Anchovy Butter
Lamb Skewers with Lima Bean Puree and French Feta Salsa Verde
Raspberry Gratin
Summer Fruit Salad with Arugula and Marcona Almonds
Ricotta Gnocchi with Chanterelles, Sweet Corn, and Sage Brown Butter
California Sea Bass Kabobs with Eggplant, Peppers, and Charmoula
Plum Tarte Tatin with Creme Fraiche
Sweet Corn Soup with Avocado Cream and Cilantro
Santa Barbara Spot Prawns with Tomato Confit, Garlic, and Chile
Bistecca California with Peperonata, Baked Ricotta, and Lemon
Ode to Hadley's: Date Shake with Candied Walnut Wedge
Tomato Tart with Capers, Anchovies, and Caramelized Onions
Spaghetti with Heirloom Tomatoes, Basil, and Bottarga Breadcrumbs
Lamb Osso Buco with Shell Bean Ragout, Haricots Verts, and Tapenade
Fig-and-Almond Custard Tart
Fall Introduction
Fall Market
Chilled Red Pepper Soup with Sumac, Basil, and Lemon Yogurt
Warm Squid Salad with Spinach, Chorizo, and Black Olives
Grilled Pork Confit with Braised Rice Soubise and Roasted Figs
Pastel Vasco with Blackberry Compote and Poured Cream
Richard Olney's Figs and Prosciutto with Melon
Grilled Tuna with Potato-Tomato Gratin and Rouille
Tunisian Lamb-and-Eggplant Stew with Farro, Parsley, and Harissa
Date Butter Tart with Vanilla Ice Cream
Roasted Pear Salad with Endive, Hazelnuts, and St. Agur
Pappardelle with Wild Mushrooms, Shell Beans, and Parmesan
Grilled Pancetta-Wrapped Trout with Verjus, Crushed Grapes, and Fennel Gratin
Vanilla Pot de Creme with Chocolate Sables
Warm Kabocha Squash Salad with Dandelion, Bacon, Roncal, and Pecans
California Sea Bass with Shell Bean Risotto and Gremolata Butter
Pork Porterhouse with Sauteed Quince, Apples, and Potatoes
Cranberry-Walnut Clafoutis with Bourbon Whipped Cream
Coleman Farm's Treviso with Gorgonzola, Walnuts, and Saba
Spiced Snapper with Carrot Puree and Gingered Beets
Braised Chicken with Saffron Onions, Italian Couscous, and Dates
Olive Oil Cake with Creme Fraiche and Candied Tangerines
Warm Wild Mushroom Salad with Soft Herbs, Pecorino, and Hazelnuts
Grilled Quail with Pancetta, Ricotta Pudding, and Sicilian Breadcrumbs
Pan-Roasted Rib Eye Steak "Marchand de Vins" with Watercress and Grossi's Potatoes
Caramel-Nut Tart with Milk Chocolate and Cognac Cream
Roasted Beet Salad with Fried Chickpeas, Nyons Olives, and Ricotta Salata
Mussels and Clams with Vermouth, Cannellini Beans, and Cavolo Nero
Grilled Duck Breasts with Creme Fraiche, Roasted Grapes, and Potato-Bacon Gratin
Sbrisolona with Moscato d'Asti Zabaglione
Barbara's Apples and Asian Pears with Radicchio, Mint, and Buttermilk Dressing
Sauteed Skate with Parsnip Puree, Brussels Sprouts, Pancetta, and Balsamic Brown Butter
Spiced Pork Stew with Polenta, Root Vegetables, and Gremolata
"Pumpkin" Cake with Pecan Streusel and Maple Ice Cream
Winter Introduction
Winter Market
Young Onion Tart with Cantal, Applewood-Smoked Bacon, and Herb Salad
Taylor Bay Scallops with Chanterelles, Sherry, and Parsley Breadcrumbs
Braised Beef Short Ribs with Potato Puree, Swiss Chard, and Horseradish Cream
Warm Crepes with Lemon Zest and Hazelnut Brown Butter
James's Broccoli with Burrata, Pine Nuts, and Warm Anchovy Vinaigrette
Torchio with Cauliflower, Cavolo Nero, Currants, and Pine Nuts
Chicken Paillards with Parmesan Breadcrumbs, Escarole, Capers, and Rosemary
Jessica's Favorite Meyer Lemon Tart with a Layer of Chocolate
Persimmon and Pomegranate Salad with Arugula and Hazelnuts
Grilled Halibut with Herb Salad and Meyer Lemon-Green Olive Salsa
Cured Pork Chops with Sweet Potatoes, Bacon, and Romesco
Churros y Chocolate
Kabocha Squash and Fennel Soup with Creme Fraiche and Candied Pumpkin Seeds
Devil's Chicken Thighs with Braised Leeks and Dijon Mustard
Braised Beef Brisket with Beluga Lentils, Horseradish Cream, and Salsa Verde
Toasted Pain d'Epice with Kumquat Marmalade Butter
Beets and Tangerines with Mint and Orange-Flower Water
Australian Barramundi with Winter Vegetables Bagna Cauda and Toasted Breadcrumbs
Herb-Roasted Rack of Lamb with Flageolet Gratin, Roasted Radicchio, and Tapenade
Gateau Basque with Armagnac Prunes
Blood Oranges, Dates, Parmesan, and Almonds
Grilled Squab with Farro, Kabocha Squash, Cavolo Nero, and Pomegranate Salsa
Portuguese-Style Pork and Clams with Chorizo and Fried Potatoes
Caramelized Bread Pudding with Chocolate and Cinnamon
Wild Mushroom Tart with Gruyere, Young Onions, and Herb Salad
Winter Squash Risotto with Radicchio and Parmesan
Duck Braised in Banyuls and Turnip-Parsnip Gratin with Prunes
Roasted Apples with Calvados and Cinnamon Ice Cream
Schaner Farm's Avocado and Citrus Salad with Green Olives
Sauteed Halibut with Arugula, Roasted Beets, and Horseradish Creme Fraiche
Grilled Veal Chops with Chestnut Stuffing and Pickled Golden Raisins
Hazelnut-Brown Butter Cake with Sauteed Pears