Dec. 2008 - Jan. 2009 Cookbook of the Month: Sunday Suppers at Lucques [May 2007 COTM revisited]
- Katie Nell Apr 30, 2007 06:53 PM
Welcome to the general discussion thread for the May 2007 cookbook of the month, Sunday Suppers at Lucques, by Suzanne Goin. Use this thread to make general comments about this cookbook or to discuss the whole cookbook-of-the-month idea.
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Here's the thread for recipe planning, links, and previous picks and pans: http://www.chowhound.com/topics/397078
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This is just perfect. I have had the book quite a while and not cooked from it, so this is good motivation. A friend is having cancer surgery in late May, so that is a wonderful opportunity to cook a dinner before that happens. I will go to the farmers market and check out what is local right now. There will not be much, since it feels like winter ended last week, here in Toronto.
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I can see there being something about the book that can be off putting for anyone not living in Los Angeles.
I bought it for my friend and she's made a few things, but isn't terribly excited about it.
I, on the other hand, recognize my local farmers' market in the photos, and all the seasons for the produce are spot on for me, and am absolutely thrilled by it.
I'm not in LA, and I've found it quite inspiring - though alot of her desserts seem focused on custardy dishes, which don't appeal to me. My only gripe - albeit small - is that it's not the kind of cookbook that, assuming you have all the ingredients at hand, you can just whip up most of the recipes on a week night. But, I've gotten raves from guests (and the most important critic, my husband) on all the dishes I've prepared from the book.
I agree - after just the two salads, here in Boston I'm looking forward to getting deeper into the book.
I do agree on some of the recipes not being do-able for weekdays. I was all set to make the bass with black rice and farro this week for dinner until I read through the recipe for cooking the rice and farro alone. Definitely a weekend meal. So now I have a nice piece of bass to cook up. However, it will be a quick dish, drizzled with leftover Green Goddess 'sauce'.