“Sunday Suppers at Lucques: Seasonal Recipes from Market to Table,” by Suzanne Goin with Teri Gelber

Wed., March 15, 2006

By Lorie Hutson lorieh@spokesman.com (509) 459-5446

If you’re longing for the summer sun and dreaming about the first of the garden bounty, pick up the new “Sunday Suppers at Lucques.” Chef Goin, who has cooked at L’Arpege, Olives and Chez Panisse, shares the simplicity and elegance of the Sunday suppers she serves at her Los Angeles restaurant Lucques in the book, which is subtitled “Seasonal Recipes from Market to Table.” It is filled with three-course menus and arranged by season.

The photos scattered throughout the book may inspire you to approach the market with a new eye for foods you wouldn’t have dared try before.

Look inside the Food section for Goin’s dessert course from her St. Patrick’s Day menu, Chocolate-Stout Cake with Guinness Ice Cream.

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