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 changing and always tied to the produce of the season – drew raves from all quarters: critics, fellow chefs, and Lucques’s devoted clientele.