The A.O.C. Cookbook by Suzanne Goin

The A.O.C. Cookbook by Suzanne Goin

Since her James Beard Award-winning first book, Sunday Suppers at Lucques, Suzanne Goin and her Los Angeles empire of restaurants have blossomed and she has been lauded as one of the best chefs in the country. Now, she is bringing us the recipes from her sophomore restaurant, A.O.C., turning the small-plate, shared-style dishes that she made so famous into main courses for the home chef. Among her many recipes, you can expect her addictive Bacon-Wrapped Dates with Parmesan; Duck Sausage with Candied Kumquats; Dandelion and Roasted Carrot Salad with Black Olives and Ricotta Salata; California Sea Bass with Tomato Rice, Fried Egg, and Sopressata; Lamb Meatballs with Spiced Tomato Sauce, Mint, and Feta; Cr me Fra che Cake with Santa Rosa Plums and Pistachios in Olive Oil; and S'Mores with Caramel Popcorn and Chocolate Sorbet.

But The A.O.C. Cookbook is much more than just a collection of recipes. Because Goin is a born teacher with a gift for pairing seasonal flavors, this book is full of wonderful, eye-opening information about the ingredients that she holds dear. She takes the time to talk you through each one of her culinary decisions, explaining her palate and how she gets the deeply developed flavor profiles, which make even the simplest dishes sing. More than anything, Goin wants you to understand her techniques so you enjoy yourself in the kitchen and have no problem achieving restaurant-quality results right at home.

And because wine and cheese are at the heart of A.O.C., there are two exciting additions. Caroline Styne, Goin's business partner and the wine director for her restaurants, presents a specific wine pairing for each dish. Styne explains why each varietal works well with the ingredients and which flavors she's trying to highlight, and she gives you room to experiment as well--showing how to shape the wine to your own palate. Whether you're just grabbing a glass to go with dinner or planning an entire menu, her expert notes are a real education in wine. At the back of the book, you'll find Goin's amazing glossary of cheeses--all featured at A.O.C.--along with the notes that are given to the waitstaff, explaining the sources, flavor profiles, and pairings.

With more than 125 full-color photographs, The A.O.C. Cookbook brings Suzanne Goin's dishes to life as she continues to invite us into her kitchen and divulge the secrets about what makes her food so irresistibly delicious.

Suzanne Goin is a Brown University graduate who was born and reared in southern California. She won two James Beard Foundation honors in 2006 (Best Chef California and Best Cookbook from a Professional Perspective for Sunday Suppers at Lucques), and she has been nominated for Outstanding Chef of the Year five times. Goin is the chef and owner of the Los Angeles restaurants Lucques, A.O.C., Tavern, and The Larder, where she lives with her husband, David Lentz. Caroline Styne was born and raised in Los Angeles, and has worked with Suzanne Goin since their first restaurant, Lucques, opened in 1998. She oversees the business operations of their five restaurants and has been nominated twice by the James Beard Foundation for Outstanding Restaurateur.

Styne is also the wine director for the entire restaurant chain. She has two children with art dealer Michael Kohn, with whom she is married.

SKU	Unavailable
ISBN 13	9780307958235
ISBN 10	030795823X
Title	The A.O.C. Cookbook
Author	Suzanne Goin
Condition	Unavailable
Binding Type	Hardback
Publisher	Random House USA Inc
Year published	2013-10-29
Number of pages	448
Prizes	Winner of IACP Crystal Whisk Award (Chefs/Restaurants) 2014
Cover note	Book picture is for illustrative purposes only, actual binding, cover or edition may vary.