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Sunday Suppers at Lucques: Seasonal Recipes from Market to Table

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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’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 t 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 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.


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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’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 t 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 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.

30 review for Sunday Suppers at Lucques: Seasonal Recipes from Market to Table

  1. 4 out of 5

    Riona

    I had never even heard of Lucques before this cookbook made a big splash in the blogosphere a few years ago. I've had my copy for ages now but it's not one I reach for often. Something about this book is a little intimidating, though not all the recipes are complicated. I guess it's the perpetual problem of having too many cookbooks and not enough time to cook. And this is a real entertaining cookbook, not your everyday get-a-meal-on-the-table cookbook. The book is divided into seasonal menus, ea I had never even heard of Lucques before this cookbook made a big splash in the blogosphere a few years ago. I've had my copy for ages now but it's not one I reach for often. Something about this book is a little intimidating, though not all the recipes are complicated. I guess it's the perpetual problem of having too many cookbooks and not enough time to cook. And this is a real entertaining cookbook, not your everyday get-a-meal-on-the-table cookbook. The book is divided into seasonal menus, each containing an appetizer (often a soup or salad), 2 different entrees (so you can choose between fish or chicken, red meat or white meat, etc., or if you're having a really elaborate meal, you could do both), and a dessert. There are TONS of mouthwatering photos, too, which I always appreciate. If I hosted a lot of dinner parties or cooked for dates more often, this book would get a lot of use, cause it's really perfect for when you want to impress someone. All the recipes in the book are designed to serve six. A few dishes I've tried: Jessica's Favorite Meyer Lemon Tart with a Layer of Chocolate: 4.5 stars What's better than lemon curd? Lemon curd with chocolate. Minus a half star because the crust shrank quite a bit. I would probably make this again with my usual pâte sucrée recipe instead. Devil's Chicken Thighs with Braised Leeks and Dijon Mustard: 4 stars I guess the "devil" in this recipe comes from lots of vermouth, mustard, and breadcrumbs. This was quite easy and very flavorful, though I found it a bit on the salty side. I love braised leeks, but I think I like the ones in All about Braising: The Art of Uncomplicated Cooking a little better. Braised Beef Brisket with Horseradish Cream: 4 stars This particular brisket is braised in balsamic vinegar and dark beer with lots of herbs and the usual mirepoix. It was great, but I have yet to try a bad brisket recipe... it's just good comfort food. The horseradish cream was a nice variation. I also made the suggested side dish of Sautéed Rapini with Garlic and Chile, which was fine but nothing really notable, except for the exorbitant amount of oil it calls for. Wild Mushroom Tart with Gruyere, Young Onions, and Herb Salad: 3 stars I love a good savory tart, but unfortunately this one wasn't much more than the sum of its parts. There are lots more recipes in here I have my eye on, so I'll be sure to update this review.

  2. 4 out of 5

    Andrea

    The only reason I cannot put a 5th star here is that I do not use this book nearly enough to say that it's amazing. I love the organization of the book first by season, and then within each season are a number of multi-course meals that you can mix and match. Many recipes are a bit too involved for a casual weeknight meal, and most are for more special-occasion dinners, but the few that I have tried so far were wonderful. The only reason I cannot put a 5th star here is that I do not use this book nearly enough to say that it's amazing. I love the organization of the book first by season, and then within each season are a number of multi-course meals that you can mix and match. Many recipes are a bit too involved for a casual weeknight meal, and most are for more special-occasion dinners, but the few that I have tried so far were wonderful.

  3. 5 out of 5

    Mairzi

    While I am sure the recipes are delicious and I do like the photographs and organizations of the book, this is not a practical or useful cookbook for my lifestyle.

  4. 4 out of 5

    Edie Cheng

    I love the way this book is laid out, seasonally and then with a selection of dinner menus. I have only sampled a few of the recipes in the Summer section (taking advantage of the fresh produce and fruits available). As some have noted, this is NOT a weekday 30-minute dinner cookbook. This book follows the Lucques restaurant tradition of family style Sunday dinners with 3 or 4 courses. I’ve found it to be excellent for entertaining, albeit best for an organized cook who is up for the detailed st I love the way this book is laid out, seasonally and then with a selection of dinner menus. I have only sampled a few of the recipes in the Summer section (taking advantage of the fresh produce and fruits available). As some have noted, this is NOT a weekday 30-minute dinner cookbook. This book follows the Lucques restaurant tradition of family style Sunday dinners with 3 or 4 courses. I’ve found it to be excellent for entertaining, albeit best for an organized cook who is up for the detailed steps and multilayered dishes. But even some of the side dishes are elevated - a mouthwatering cabbage succotash for example - and if you are up for the challenge, you will turn out some truly special food. I found the recipes work in a home kitchen (not true for all chef cookbooks) and the description and writing is appealing with memories of the inspiration for various dishes. I plan to continue exploring this book through the seasons and return to some of the recipes I’ve discovered so far.

  5. 4 out of 5

    Dawn

    I can't wait until lockdown is over and we all feel more comfortable about being together again so that my friends and I can have a dinner party around this cookbook. We live in LA and will sorely miss Lucques when it is gone. We've spent the last 8ish years celebrating with each other on Cassoulet night. My mother and I also went numerous times for Sunday Supper. When friends would come to town my husband and I would take them out to dinner at Lucques. There were quite a few recipes I would mak I can't wait until lockdown is over and we all feel more comfortable about being together again so that my friends and I can have a dinner party around this cookbook. We live in LA and will sorely miss Lucques when it is gone. We've spent the last 8ish years celebrating with each other on Cassoulet night. My mother and I also went numerous times for Sunday Supper. When friends would come to town my husband and I would take them out to dinner at Lucques. There were quite a few recipes I would make. Funny enough I'm looking forward to the hot chocolate recipe the most :)

  6. 4 out of 5

    Joellen Muntz

    This book is a great addition to my collection. I needed a cookbook that pulled together entire meal plans. The seasonal focus is very helpful. I know this will be a go to for me in the months and years to come.

  7. 5 out of 5

    Sarah Jean

    Interesting cookbook. There are recipes here I’d be willing to eat but not much I’d be willing to cook. The recipes, in general, are too fussy for me with nearly every recipe having two sub recipes.

  8. 4 out of 5

    Kimberly Ann

    There is a lot of text here, so much so, I skipped over most of it: the Forward, Acknowledgements, & Introduction alone were 12 pages of not very large print. The recipes are in menu form and broken down in to sections by season and each season has 1 1/2 pages of print. Each season also has a list of vegetables & fruits that you can get from the local Farmers' market, what they are, taste, texture, how to sue & prepare them. Spring, Summer, Autumn, & Winter all contain 8 different menus w/ four d There is a lot of text here, so much so, I skipped over most of it: the Forward, Acknowledgements, & Introduction alone were 12 pages of not very large print. The recipes are in menu form and broken down in to sections by season and each season has 1 1/2 pages of print. Each season also has a list of vegetables & fruits that you can get from the local Farmers' market, what they are, taste, texture, how to sue & prepare them. Spring, Summer, Autumn, & Winter all contain 8 different menus w/ four dishes each. Each recipe has a list of ingredients, a short to long paragraph about the dish, notes/tips on preparation, and instructions for preparation which can be quite long. The photographs were lovely, but most of the dishes do not have photographs. What sounded good to me: Saffron risotto; Sweet cherry compote; Wold striped bass w/ faro, black rice, green garlic & tangerine; Sautee of white asparagus, morels & ramps over polenta; Glazed duck confit w/ black rice, mizuna & cherries; Ricotta gnocchi w/ chanterelles, sweet corn, & sage brown butter; Grilled pork burgers w/ Rob's coleslaw; Green Goddess salad w/ romaine, cucumbers, & avocado; Mussels & clams w/ vermouth, cannellini beans & cavolo nero; grilled Quail w/ pancetta, ricotta pudding & Sicilian breadcrumbs; Warm squid salad w/ spinach, chorizo, & black olives; Jessica's favorite Meyer lemon tart w/ a layer of chocolate; Taylor Bay scallops w/ chanterelles, sherry & parsley breadcrumbs; Blood oranges, dates, parmesan & almonds Wild mushroom tart w/ Gruyere, young onions & herb salad...... I'd like someone to cook for me from this cookbook, but it is not one I would cook from, unless I was able to take short-cuts.

  9. 4 out of 5

    Andrea

    This is an easy to follow passionate journey into creating meals that will be sumptuous and comforting! Suzanne is at ease with all of her ingredients, cooking,and sharing her stories. I can't wait to make a reservation for Sunday Supper at Lucques next time I am in Los Angeles. I am also looking forward to making some of these recipes at home. Carmelized bread pudding with chocolate and cinnamon will certainly become one of my winter desserts, no doubt about it! I can hardly wait to make a fen This is an easy to follow passionate journey into creating meals that will be sumptuous and comforting! Suzanne is at ease with all of her ingredients, cooking,and sharing her stories. I can't wait to make a reservation for Sunday Supper at Lucques next time I am in Los Angeles. I am also looking forward to making some of these recipes at home. Carmelized bread pudding with chocolate and cinnamon will certainly become one of my winter desserts, no doubt about it! I can hardly wait to make a fennel gratin! Honestly, I can hardly wait to have my own copy of this book! It will become a well-loved and used book in my home.

  10. 5 out of 5

    Beverly

    We got together as a group and made 8 dishes from this book. All were quite yummy. The only issue was that the recipe for harissa made a tasty paste that wasn't the least bit spicy. Remade it with different peppers than were called for (chile de arobol instead of ancho) and it was great. The other dishes we made were: Young onion, bacon & cheese tart. Pomegranite and persimmon salad. Kobacha soup. Date, parmesan & blood orange salad. Tunisian lamb & Eggplant stew accompanied by harissa and farro. We got together as a group and made 8 dishes from this book. All were quite yummy. The only issue was that the recipe for harissa made a tasty paste that wasn't the least bit spicy. Remade it with different peppers than were called for (chile de arobol instead of ancho) and it was great. The other dishes we made were: Young onion, bacon & cheese tart. Pomegranite and persimmon salad. Kobacha soup. Date, parmesan & blood orange salad. Tunisian lamb & Eggplant stew accompanied by harissa and farro. Deviled chicken. Meyer lemon tart with chocolate. Gateau basque. Really a meal fit for kings.

  11. 4 out of 5

    Yasmeen

    Suzanne Goin is one of my favorite female chefs. She's truly a role model: she knows good food, she's successful, she's fit and healthy, and her recipes are incredibly good. Basically everything I hope to be. I wouldn't recommend this book for beginners, of course. Also, most of the ingredients aren't available in this part of town, but I don't think you need to stick to the script when it comes to cooking some things. Think of her menus/recipes as mere suggestions and you will get the most amaz Suzanne Goin is one of my favorite female chefs. She's truly a role model: she knows good food, she's successful, she's fit and healthy, and her recipes are incredibly good. Basically everything I hope to be. I wouldn't recommend this book for beginners, of course. Also, most of the ingredients aren't available in this part of town, but I don't think you need to stick to the script when it comes to cooking some things. Think of her menus/recipes as mere suggestions and you will get the most amazing ideas in no time. I cannot wait to try the halibut with fingerlings, fava beans, lemon and creme fraiche. And the lamb skewers. Also, the coconut flan sounds really good.

  12. 4 out of 5

    tmll

    I stagiaired at this place in the late summer/early fall this year and it totally blew my mind in about a million ways. Hm, okay maybe only one hundred ways, nonetheless it was an amazing experience. This book fills in the gaps of my notes and then some. The procedures, explanations of process are complete and informative and for the home cook, seem completely executable, and will most assuredly be delicious. This book will help you become a better cook and help you to enjoy food more. Good time I stagiaired at this place in the late summer/early fall this year and it totally blew my mind in about a million ways. Hm, okay maybe only one hundred ways, nonetheless it was an amazing experience. This book fills in the gaps of my notes and then some. The procedures, explanations of process are complete and informative and for the home cook, seem completely executable, and will most assuredly be delicious. This book will help you become a better cook and help you to enjoy food more. Good times and high fives, people! PARTY!

  13. 4 out of 5

    shianlotta

    everything i've ever made from this book has been ultra tasty and a hit. they're great for dinner parties, when you want to make something special. the photographs are beautiful, and the recipes are easy to follow, although they sometimes call for hard-to-find ingredients. i like that the recipes are arranged by season and presented in short menus, although i usually mix different menu items together. everything i've ever made from this book has been ultra tasty and a hit. they're great for dinner parties, when you want to make something special. the photographs are beautiful, and the recipes are easy to follow, although they sometimes call for hard-to-find ingredients. i like that the recipes are arranged by season and presented in short menus, although i usually mix different menu items together.

  14. 4 out of 5

    Catharine

    If you ate these recipes every day, you would struggle to maintain a healthy weight. If you share them with friends occasionally, you'll be fine. Many of the recipes can be lightened up without removing the flavor. She includes some excellent vegetable recipes. We also liked the chicken stew we made with all her suggested ingredients but using a simplified method. This book is an inspiration to adventurous and experienced cooks! If you ate these recipes every day, you would struggle to maintain a healthy weight. If you share them with friends occasionally, you'll be fine. Many of the recipes can be lightened up without removing the flavor. She includes some excellent vegetable recipes. We also liked the chicken stew we made with all her suggested ingredients but using a simplified method. This book is an inspiration to adventurous and experienced cooks!

  15. 5 out of 5

    Acacia

    What a beautiful book. Divided by season & including the produce you can expect to find at your local farmer's market in each season of the year. Recipes that make your mouth water and taste fabulous without fail. Totally worth the 37 hours you will spend in the kitchen to make that (insert holiday of choice) feast you've always dreamed about. What a beautiful book. Divided by season & including the produce you can expect to find at your local farmer's market in each season of the year. Recipes that make your mouth water and taste fabulous without fail. Totally worth the 37 hours you will spend in the kitchen to make that (insert holiday of choice) feast you've always dreamed about.

  16. 4 out of 5

    Charlotte

    Some of these recipes are so elaborate, I don't know if I would ever attempt them, and, like many Californian chefs, there is very little acknowledgment that not everyone can get California produce. It would be nice to see some suggestions for substitutions. But this is a gorgeous book and has many many delicious recipes. And photos! Some of these recipes are so elaborate, I don't know if I would ever attempt them, and, like many Californian chefs, there is very little acknowledgment that not everyone can get California produce. It would be nice to see some suggestions for substitutions. But this is a gorgeous book and has many many delicious recipes. And photos!

  17. 4 out of 5

    Stacey

    I find most of these recipes too complicated to follow from start to finish; in fact, most chefs' cookbooks are like this. It is not easy to adapt restaurant recipes to the home kitchen, but I do like how it is divided into seasons, and I appreciate tweaking her recipes to fit into my less is more cooking style. I find most of these recipes too complicated to follow from start to finish; in fact, most chefs' cookbooks are like this. It is not easy to adapt restaurant recipes to the home kitchen, but I do like how it is divided into seasons, and I appreciate tweaking her recipes to fit into my less is more cooking style.

  18. 5 out of 5

    Megan

    Everything sounded delicious, and I would not hesitate to order anything if I saw the dish on a menu. However, some of the recipes are extremely time-intensive; there's a marinated peppers and eggplant recipe with a quote from Judy Rogers that reads, "Stop, think, there must be a harder way." I love marinated vegetables, but a long page of instructions seems a bit much. Everything sounded delicious, and I would not hesitate to order anything if I saw the dish on a menu. However, some of the recipes are extremely time-intensive; there's a marinated peppers and eggplant recipe with a quote from Judy Rogers that reads, "Stop, think, there must be a harder way." I love marinated vegetables, but a long page of instructions seems a bit much.

  19. 4 out of 5

    Tracy

    This is a beautifully photographed book with ideas for wonderful weekend meals using ingredients appropriate to each season. It's weekend food for sure--many things take several hours to cook. Nothing is overwhelmingly complicated, but it's all somewhat sophisticated takes on comfort food. This is a beautifully photographed book with ideas for wonderful weekend meals using ingredients appropriate to each season. It's weekend food for sure--many things take several hours to cook. Nothing is overwhelmingly complicated, but it's all somewhat sophisticated takes on comfort food.

  20. 5 out of 5

    Karen

    Though I haven't made anything from it, I will rate it 4 stars for the home cook. I have quite a few recipes flagged to copy. Her write-ups pre-recipe are interesting. Rob's famous coleslaw, Mary Jones from Cleveland's molasses cookies, curried English pea soup. The photography is pleasing. Though I haven't made anything from it, I will rate it 4 stars for the home cook. I have quite a few recipes flagged to copy. Her write-ups pre-recipe are interesting. Rob's famous coleslaw, Mary Jones from Cleveland's molasses cookies, curried English pea soup. The photography is pleasing.

  21. 5 out of 5

    E

    One of the best restaurant cook books ever. Amazing restaurant quality meals with easy instructions. I cooked one of the best meals of my life last night thanks to this one. So many to choose from. Highly recommend and can't wait for her A.O.C. cookbook to come out this month! One of the best restaurant cook books ever. Amazing restaurant quality meals with easy instructions. I cooked one of the best meals of my life last night thanks to this one. So many to choose from. Highly recommend and can't wait for her A.O.C. cookbook to come out this month!

  22. 5 out of 5

    Mollie Chen

    makes me wish i lived in california - try the financier recipe and any of the gorgeous salads

  23. 4 out of 5

    Emily

    my favorite cookbook -- your meals will come out like a top restaurant dish! I love her combinations of ingredients and use of farm fresh seasonal items.

  24. 5 out of 5

    Mike

    Really wonderful - if a little ornate - recipes for weekend type dinners. I'm using the juniper marinade a lot for different pork preparations. This book also helped me love romesco sauce. Really wonderful - if a little ornate - recipes for weekend type dinners. I'm using the juniper marinade a lot for different pork preparations. This book also helped me love romesco sauce.

  25. 4 out of 5

    Suzanne

    Great recipes, gorgeous photos. I borrowed it from the library but now I'm going to have to go buy it... Great recipes, gorgeous photos. I borrowed it from the library but now I'm going to have to go buy it...

  26. 4 out of 5

    Heather

    I am seriously in love with this cookbook! I need to get myself to this restaurant in LA.

  27. 4 out of 5

    Beka

    Everything looks and sounds tasty, but it's very chef-y. Everything looks and sounds tasty, but it's very chef-y.

  28. 4 out of 5

    Keswickian

    One of my all time favorite cookbooks, the dishes in here are complex, refined and lovely.

  29. 4 out of 5

    Joy

    Recommended by Nora Ephron...

  30. 4 out of 5

    Catherine Woodman

    Beautiful cookbook, but much too elaborate food for me to really use--loved to look at it, didn't find a recipe that I wanted to make. Beautiful cookbook, but much too elaborate food for me to really use--loved to look at it, didn't find a recipe that I wanted to make.

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