Goin gives us a wonderful book that brings her delectable Sunday Suppers into our own kitchens. Here are 132 recipes, organized by season, that reflect her commitment to the freshest ingredients available andher trademark knack for the most unexpected, delicious combinations. Appetizers such as Warm Kaboch Salad with Dandelion, Bacon, Roncal, and Pecans prepare the palate for the vast range of flavors and creativity that Goin brings to her cooking. The main courses include Braised Beef Short Ribs with Potato Puree and Horseradish Cream,; Saffron Marinated Chicken with Parmesan Pudding and Sugar Snap Peas; and Hawaiian Supper with Green Rice, Creme Fraiche, and Persian Cucumbers. Then there is Caramelized Chocolate Bread Pudding, Cranberry Walnut Clafoutis, or Warm Crepes with Lemon Zest and Hazelnut Brown Butter, to name just a few of the irresistible desserts.
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