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	More by this author
		Goin, Suzanne, 1966-

	Subjects
		A.O.C. (Restaurant)
		Cooking, American -- California style.
		Cooking -- California -- Los Angeles.
		Appetizers.
		Seasonal cooking
		Food and wine pairing.
		Cooking (Cheese)
		Cooks -- United States -- Anecdotes.
		Restaurant management -- California -- Los Angeles -- Biography.

	Browse Catalog
		by author:
		Goin, Suzanne, 1966-

		by title:
		The A.O.C. cookbook ...

		by call number:
		641.59794 G615a

	Search the Web
		Goin, Suzanne, 1966-
		A.O.C. (Restaurant)
		Cooking, American -- California style.
		Cooking -- California -- Los Angeles.
		Appetizers.
		Seasonal cooking
		Food and wine pairing.
		Cooking (Cheese)
		Cooks -- United States -- Anecdotes.
		Restaurant management -- California -- Los Angeles -- Biography.


	MARC Display

The A.O.C. cookbook / Suzanne Goin with wine notes by Caroline Styne ; photographs by Shimon and Tammar Rothstein.

by Goin, Suzanne, 1966-

View full image

Alfred A. Knopf, 2013.

641.59794 G615a

A.O.C. (Restaurant)

Cooking, American -- California style.

Cooking -- California -- Los Angeles.

Seasonal cooking

Food and wine pairing.

Cooking (Cheese)

Cooks -- United States -- Anecdotes.

Restaurant management -- California -- Los Angeles -- Biography.

9780307958235 (hc.)

030795823X (hc.)

xvi, 429 p. : col. ill. ; 25 cm.

Includes index.

Includes bibliographical references and index.

Recipes from the author's "sophomore restaurant, A.O.C., turning the small-plate, shared-style dishes that she made so famous into main courses for the home chef"--Dust jacket flap.

"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 Los Angeles restaurant, A.O.C., turning the small-plate, shared-style dishes that she made so famous into main courses for the home chef. 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, wine director for the 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 along with notes explaining the sources, flavor profiles, and pairings"--Publisher.

Styne, Caroline.

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