The A.o.c. Cookbook

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The A.o.c. Cookbook

by Suzanne Goin

Knopf Doubleday Publishing Group | October 29, 2013 | Hardcover

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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; Crème Fraîche 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.   

Format: Hardcover

Dimensions: 448 pages, 3.74 × 3.27 × 0.55 in

Published: October 29, 2013

Publisher: Knopf Doubleday Publishing Group

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 030795823X

ISBN - 13: 9780307958235

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– More About This Product –

The A.o.c. Cookbook

by Suzanne Goin

Format: Hardcover

Dimensions: 448 pages, 3.74 × 3.27 × 0.55 in

Published: October 29, 2013

Publisher: Knopf Doubleday Publishing Group

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 030795823X

ISBN - 13: 9780307958235

Read from the Book

Grilled hangar steak with sweet peppers, cherry tomatoes, and chimichurri   Many years ago, right after my father passed away, my friend the punk-rock chef guru Fred Eric invited me to assist him at a cooking festi­val in Rio de Janeiro. I have to say it was one of the wackiest of all my culi­nary adventures ever. It turns out that the man who arranged the whole event was a raging cocaine fiend and had not actually “arranged” any­thing at all! Well, that’s not completely true. We did have hotel rooms and what looked like an amazing itinerary. But, the first day, Fred and I stood outside our hotel for 4 hours waiting for a mysterious culinary expert who was supposed to take us to the market and then on to our host restaurant to prep for the first event, which was, of course, that evening. Long story short, the host restaurant didn’t exist, and the crazy coked‑up guy placed us at some friend’s restaurant, where they plied us with Caipirinhas made with Bolivian coca-leaf liquor and tried to make us cook—let’s just say things got very ugly from there on out.   As soon as I got over the once-horrifying, now hilarious moments, I remembered having some of the most delicious meat of my life served in more ways than you can imagine—roasted on long skewers, in outdoor pits, and jury-rigged barbecues at the town market. As much as I was craving salads and vegetables after a few days, I told myself, when in South
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From the Publisher

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; Crème Fraîche 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.   

About the Author

Suzanne Goin was born and raised in southern California and graduated from Brown University. In 2006 she was the recipient of two awards from the James Beard Foundation (Best Chef California and Best Cookbook from a Professional Viewpoint for Sunday Suppers at Lucques), and she has received five concurrent nominations for Outstanding Chef of the Year. Goin is the chef and owner of Lucques, A.O.C., Tavern, and The Larder, all in Los Angeles, where she lives with her husband, David Lentz.
 
Caroline Styne was raised in Los Angeles and has been in partnership with Suzanne Goin since the opening of their first restaurant, Lucques, in 1998. She runs the business operations of their five restaurants, and has been twice nominated for Outstanding Restaurateur by the James Beard Foundation. Styne also serves as the wine director for the entire restaurant group. She is married to art dealer Michael Kohn, with whom she was two children.
 

Editorial Reviews

Praise for Suzanne Goin and The A.O.C. Cookbook     "Browsing the table of contents of Suzanne Goin''s new  The A.O.C. Cookbook from Knopf is like reading the menu at my very favorite kind of restaurants—the ones where choosing what to eat is almost impossible, because everything on the menu sounds so incredibly tempting. Nice problem to have." —Epicurious.com   If Alice Waters is the matriarch of California cuisine, then Suzanne Goin may well be her heir apparent. Goin spent more than a year adapting her recipes for the home cook, dividing chapters by season and adding wine notes from her business partner, Caroline Styne. The result is a book you''ll want to cook from again and again. It also provides a glimpse into her storied career: Each recipe is preceded by a clever and insightful anecdote detailing her journey from her early days at Chez Panisse to cooking for President Obama.” —TastingTable.com   “In her inspiring new book, chef Suzanne Goin offers 100-plus seasonal recipes for the vibrant fare served at her Los Angeles restaurant, A.O.C. Her secret to delivering deliciousness is so simple that it''s mind boggling: She chooses excellent ingredients and combines them in brilliant ways. The chapters devoted to salads and vegetable dishes are especially exciting (and accessible).” — Fine Cooking   “Do people write cookbooks like Los Angeles chef Suzanne Goin''s A.O.C. Cookbook any more? There''
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