AOC Brentwood

grapefruit, ginger & lemon

blueberry, orange & soda

green tea, cucumber, arugula & jalapeño

stuffed with parmesan

roasted vegetables, muhamarra & chickpea purée, burrata & grilled toast

two cheese, salumi, chorizo, dried fruit, nuts & toast

romesco aïoli

mozzarella, green harissa, avocado & castelvetranos

tomato confit & garlic

gruyère, dijon, caramelized shallots & crispy onions

white beans, beets, cherry tomatoes, sweet potato, avocado

kale, chickpeas, chermoula, golden raisins & almonds

carrot purée, spring greens, yogurt & chermoula

sauce béarnaise & arugula salad

crème fraîche, fleur de sel & cashew cookies

caramelized banana & peanuts

assorted berries & pecan streusel

by Suzanne Goin with wine notes by Caroline Styne. More than just a collection of recipes, this book is full of eye-opening information and techniques that will have you achieving restaurant-quality results at home.

by Suzanne Goin. With this now classic book, Suzanne first shared her commitment to the freshest ingredients available and her way of combining those ingredients in novel but impeccably appropriate ways.