Synopsis
"A love letter to local food sources, and to cookbook fans in the Pacific Northwest and beyond."
—Portland Monthly
James Beard Award-winning chef John Sundstrom tells the story of Seattle’s popular restaurant, Lark, and shares his recipes for the local seasonal cuisine that has made it a Northwest destination for over ten years.
Now available in paperback, Lark is John Sundstrom’s culinary homage to the Pacific Northwest, inspiration for his rustic yet elegant cuisine. In this new edition Sundstrom adds a chapter of his restaurant’s favorite everyday kitchen staples, including recipes for cordials and syrups, house-made pasta, mayonnaise, dressings, breads, and smoked and pickled foods. Lark celebrates the distinctly moody and majestic Northwest and its bounty of ingredients with more than 100 recipes and stunning full-color photographs.
"synopsis" may belong to another edition of this title.
About the Author
John Sundstrom is chef and owner of Lark restaurant in Seattle. He has been named one of Food & Wine’s Best New Chefs, won an IACP Judges Choice Award, and won a James Beard Award for Best Chef Northwest.
Salt Lake City-born John Sundstrom apprenticed in a traditional Japanese restaurant for four years before graduating from the New England Culinary Institute in 1989. Sundstrom staged his way across New York and San Francisco, cooking in the kitchens of Daniel Boulud, Jean-Georges Vongerichten, Diane Forley, Gary Danko, and Traci Des Jardins. In 2003 Sundstrom opened Lark, and in 2007, won the James Beard Award for “Best Chef, Northwest.”
"About this title" may belong to another edition of this title.
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Lark: Cooking Wild in the Northwest
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Lark: Cooking Wild in the Northwest
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Lark: Cooking Wild in the Northwest
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Lark: Cooking Wild in the Northwest
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