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The A.O.C. Cookbook Hardcover – Deckle Edge, Oct 29 2013

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Product Details

  • Hardcover: 429 pages
  • Publisher: Alfred A. Knopf (Oct. 29 2013)
  • Language: English
  • ISBN-10: 030795823X
  • ISBN-13: 978-0307958235
  • Product Dimensions: 21.1 x 3.6 x 24.1 cm
  • Shipping Weight: 1.6 Kg
  • Average Customer Review: 5.0 out of 5 stars 1 customer review
  • Amazon Bestsellers Rank: #90,053 in Books (See Top 100 in Books)
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Product Description

Review

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's just so much information in this thing: pages-long intros to each chapter, paragraphs-long intros to each dish. Most recipes are several pages long and, not for nothing, appear to have been actually tested by real live human beings. There's also a 56-page long guide to cheese in the back of the book. It brings to mind cookbooks of a few years back that had some time sunk into them, like Judy Rodger's Zuni Cafe Cookbook. . . . [Goin] mentions that "If I am asking the reader to do something the 'hard way' it really does make a difference." This is all too rare a sentiment in cookbooks; while faithfully recreating the process a restaurant uses is a valuable record, far too few chefs consider why they are requesting home cooks do it the same way.”
—Eater.com
 
“Goin, James Beard winner and chef/owner of four Los Angewles 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.”
Publishers Weekly (starred)
 
"The A.O.C. Cookbook truly reflects Suzanne’s undeniable talent. Her passion for delicious food is clearly evident in her thoughtful and creative dishes. Suzanne shares recipes served at A.O.C that readers can now enjoy from their home. This is an educational cookbook that will inspire everyone in the kitchen!"
—Eric Ripert 
 
“In her wonderful new cookbook, Suzanne demonstrates once again her extraordinary gift for layering flavors with a colorful palette of seasonal ingredients. Her deceptively simple recipes always sparkle withsure-handed, humorous, passionate brilliance.”
—David Tanis, author of A Platter of Figs, Heart of the Artichoke, and One Good Dish
 
“Suzanne Goin makes ********************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************************some of my favorite food in the world—vibrant and eclectic, but always using seasonal, pure ingredients. These uncomplicated dishes will surely become classics!”
—Alice Waters
 
"I love to cook—that's no secret—and I can think of no better way to spend an evening than in the kitchen, cooking for my family. But, sometimes even the most passionate chefs need to be cooked for, as well! The first time I sat down at Suzanne¹s table at A.O.C., the food tasted like it was made just for me and I have been a big fanever since. My fave? The Orata . . . and I always save room for the the S'mores with Caramel Popcorn and Chocolate Sorbet!" 
—Giada DeLaurentiis
 
“As soon as I read this book I was ready to jump on a plane to L.A.! Suzanne Goin has a marvelous ability to deliver a sense of a place in ingredients and few words. A.O.C’s ethos of excellence and casual delight comes to life brilliantly through her selection of seasonal produce (and when Suzanne says seasonal she really means seasonal) and her great precision in matching flavors.”  
—Yotam Ottolenghi

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.

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Top Customer Reviews

Format: Hardcover Verified Purchase
Chose this based on our local paper book reviewer and I agree....beautiful laid out and tasty looking recipes..proud to give it.
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Most Helpful Customer Reviews on Amazon.com (beta)

Amazon.com: HASH(0xa845a078) out of 5 stars 42 reviews
62 of 65 people found the following review helpful
HASH(0xa8336bf4) out of 5 stars Sadly, not another Sunday Suppers... Dec 13 2013
By Kara Roche - Published on Amazon.com
Format: Hardcover Verified Purchase
I hesitated writing this review because there is truly no bigger fan of Suzanne Goin than I. Sunday Suppers is probably the most used cookbook on my shelf, and while challenging, I found that the recipes made me a better chef. They were time consuming for sure, but at the end of the day, they were almost foolproof. That has not been my experience with A.O.C. so far. I have made 4 recipes in the book - bacon-wrapped dates with parmesan (straightforward and delicious), coq au vin (errors), potato puree (flawed) and long-cooked cavolo negro (errors). These recipes do not seem to have been edited. Specifically, the coq au vin calls for cipollini onions as well as diced onions. It is clear that the cipollinis are to be roasted, but then the rest of the recipe never differentiates the diced onions from the roasted cipollinis. Eventually, you can figure it out, but honestly, it takes a lot of deciphering. Then, the long-cooked cavolo negro calls for "2 chilis de arbol, crumbled", but in the body of the recipe you are only told to add 1 chili. Plus, at the end of the recipe it says "remove the rosemary and chile before serving" - that makes no sense with crumbled chiles. Am I supposed to pick out little pieces of chile from the kale? These errors certainly do not ruin the recipes, but they do make the recipes unnecessarily complicated. I will continue cooking out of this cookbook, but *so far* it does not hold a candle to it's predecessor.
29 of 32 people found the following review helpful
HASH(0xa8336e40) out of 5 stars I wish I could give this book TEN stars. Oct. 30 2013
By Casey Ellis - Published on Amazon.com
Format: Kindle Edition Verified Purchase
What a splendid book this is. I've been cooking for more than 50 years, have taken classes in Paris and have worked my way through some excellent cookbooks but I still learn something whenever I delve into Suzanne Goin's recipes. Her first book, "Sunday Suppers at Lucques," is one of my favorite cookbooks (in a just world I would own a helicopter so I could visit Lucques more than a couple times a year) and this new work is just as wonderful.
Goin's use of ingredients is imaginative without being silly and her explanations of techniques are impeccable. Her partner's wine pairing advice is equally clear and enticing.
I bought this book both in hardcover and for my Kindle so I'll have the recipes wherever I may end up cooking and plan to buy a half dozen more to give as Christmas gifts. I can't imagine anyone who loves to cook not adoring this book,
15 of 15 people found the following review helpful
HASH(0xa8336e04) out of 5 stars worth the wait Nov. 23 2013
By Cherie Mercer Twohy - Published on Amazon.com
Format: Hardcover Verified Purchase
i wish i'd written this book. but only suzanne goin could have written it. it's so personal and lush--there are recipe headnotes that run two pages long! worth the long wait between books. i will be cooking from this one for such a long time. i gave up on the "sticky flag" method i usually employ, marking recipes in a new cookbook. there was a flag on nearly every page. goin doesn't take shortcuts here--she lavishes attention on beans and slow cooks meats to coax the flavor and texture to their highest possibilities. this book will inspire many meals with family and friends.
15 of 17 people found the following review helpful
HASH(0xa833e114) out of 5 stars An inspirational, sophisticated, brain-y, and refreshing cookbook Nov. 9 2013
By Wild Thing Foodie - Published on Amazon.com
Format: Hardcover Verified Purchase
A welcomed reprieve to cookbooks from blogsites and regurgitated photos of friands. Suzanne's combinations and flavours continue to surprise and please the palate. Citrus fruit with a sticky toffee pudding - thank you! I owned all of the French Laundry cookbooks and sold them. But with Suzanne's cookbooks - I use them - and it exudes the same demand for high quality but approachable. The dessert section is worth the price of the cookbook and reminds me of Claudia Fleming's The Last Course. And the wood-burning oven recipes and cheese glossary are much appreciated. If there is a downside, the wine comments were forgettable. This cookbook is an excellent gift for fresh inspiration. For 2013, this cookbook is the one I recommend to people who are serious about good food.
5 of 5 people found the following review helpful
HASH(0xa833e174) out of 5 stars love the sauces Feb. 7 2014
By Ana Sainz - Published on Amazon.com
Format: Kindle Edition
I have made just a few of her sauces, and she is right. You may want to do a double batch and spoon them over everything. I rubbed green harrisa on shrimp and grilled them. They were spectacular. Also all the stories behind the dish, help you understand the recipe.


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