A01=John Sundstrom
A01=Johnathan Sundstrom
american cookbook
Author_John Sundstrom
Author_Johnathan Sundstrom
Category1=Non-Fiction
Category=NL-WB
Category=WBA
Category=WBN
celebrity cookbooks
chef books
chef cookbook
cook book
cook books
cookbook
cookbooks
cooking books
COP=United States
eq_bestseller
eq_food-drink
eq_isMigrated=2
eq_nobargain
eq_non-fiction
famous chef cookbooks
Format=BC
HMM=271
IMPN=Sasquatch Books
ISBN13=9781632170705
james beard
james beard award cookbooks
james beard award winning cookbooks
james beard cookbook
Language_English
native american cookbook
oregon cookbook
oregon wine and food cookbook
PA=Available
pacific gifts
pacific northwest
pacific northwest cookbook
pacific northwest gifts
pacific northwest seafood cookbook
PD=20160908
pnw
pnw gifts
POP=WA
portland cookbook
Price=€20 to €50
PS=Active
PUB=Sasquatch Books
restaurant cookbook
seattle cookbook
SMM=24
Subject=Cookery / Food & Drink Etc
WG=940
WMM=153
Product details
- ISBN 9781632170705
- Weight: 930g
- Dimensions: 182 x 267 x 24mm
- Publication Date: 23 Aug 2016
- Publisher: Blue Star Press
- Publication City/Country: WA, US
- Product Form: Paperback
- Language: English
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"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.
-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.
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."
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."
