(0)
 
The A.O.C. Cookbook
by Suzanne Goin and Caroline Styne and Shimon Rothstein and Tammar Rothstein

Overview - From the James Beard award-winning chef and author of Sunday Suppers at Lucques--a long-awaited book of her delectable recipes for the kind of small shared plates that have made her restaurant A.O.C. one of the most popular eateries in Los Angeles.  Read more...

 
Hardcover
  • Retail Price: $35.00
  • $23.80
    (Save 32%)

Add to Cart + Add to Wishlist

In Stock. Usually ships within 24 hours.

FREE Shipping for Club Members
Not a member? Join Today!
 
 
New & Used Marketplace 20 copies from $22.94
 
 
 

More About The A.O.C. Cookbook by Suzanne Goin; Caroline Styne; Shimon Rothstein; Tammar Rothstein
 
 
 
Overview
From the James Beard award-winning chef and author of Sunday Suppers at Lucques--a long-awaited book of her delectable recipes for the kind of small shared plates that have made her restaurant A.O.C. one of the most popular eateries in Los Angeles.
Suzanne Goin developed the idea for A.O.C. at the bar of her restaurant Lucques, where diners would casually enjoy wines by the glass and share several seasonal appetizers rather than sitting down for a main course. So she and her business partner and wine director, Caroline Styne, opened a restaurant where ordering and eating became a communal affair, and simple, seasonal flavors became the stars of every dish, easily enhanced by a perfectly paired glass of wine. Now, Goin shares the recipes for these wonderfully distinct dishes: 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; Creme Fraiche Cake with Santa Rosa Plums and Pistachios in Olive Oil; S'mores with Caramel Popcorn and Chocolate Sorbet; and many many more. Organized by season, the recipes are adapted to be served as main courses as well as small plates. And each dish comes with Styne's suggestion for the most complementary glass of wine, so you will learn exactly what kind of flavors flatter your favorite varietal. There is something for everyone, every food mood, every time of year--all in this delicious new book.

 
Details
  • ISBN-13: 9780307958235
  • ISBN-10: 030795823X
  • Publisher: Knopf Publishing Group
  • Publish Date: October 2013
  • Page Count: 429


Related Categories

Books > Cooking > Regional & Ethnic - American - California Style
Books > Cooking > Regional & Ethnic - Mediterranean
Books > Cooking > Beverages - Wine & Spirits

 
Publishers Weekly Reviews

Publishers Weekly® Reviews

  • Reviewed in: Publishers Weekly, page .
  • Review Date: 2013-08-19
  • Reviewer: Staff

Goin, James Beard winner and chef/owner of four Los Angeles restaurants (Lucques, A.O.C., Tavern, and the Larder), brings readers recipes from A.O.C., her restaurant known for its relaxed atmosphere and small dishes, meant to be shared. (A.O.C. stands for Appellation d’Origine Controlee, the French government’s system for regulating and designating wine, cheese, and other artisanal products). This is a very intimate cookbook, and Goin (along with her business partner and wine director, Styne) shares personal anecdotes and explains how she chooses ingredients. Goin admits that “this is not the easiest cookbook you will use,” however passionate cooks who are not intimidated by recipes that require some time and effort will not be disappointed. Fresh, innovative, and vibrant, Goin’s collection includes sumptuous recipes for the entire year. The book opens with sections on cheese (bacon-wrapped dates with parmesan) and charcuterie (foie gras terrine with sweet and sour prunes). Chapters on salads, fish, meat, vegetables, and desserts are organized by season. Standouts in this fantastic collection include sweet pea pancakes with dungeness crab and red onion crème fraiche; pork cheeks with polenta, mustard cream, and horseradish gremolata; and s’mores with caramel popcorn and chocolate sorbet. A specific wine pairing for each dish, provided by Styne, is included, as is a wonderful glossary of cheeses. (Oct.)

 
BAM Customer Reviews

DISCUSSION