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?Arp?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 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:º132 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 Butterº75 full-color photographs that illustrate not only the beauty of the food but the graceful plating techniques that Suzanne Goin is kno...