{"product_id":"lark-cooking-wild-in-the-northwest-9781632170705","title":"Lark: Cooking Wild in the Northwest","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003e\u003cb\u003e\"A love letter to local food sources, and to cookbook fans in the Pacific Northwest and beyond.\"\u003c\/b\u003e\u003cbr\u003e\u003cb\u003e—\u003ci\u003ePortland Monthly\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eJames 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.\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eNow available in paperback, \u003ci\u003eLark\u003c\/i\u003e 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. \u003ci\u003eLark\u003c\/i\u003e celebrates the distinctly moody and majestic Northwest and its bounty of ingredients with more than 100 recipes and stunning full-color photographs.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTrade Review\u003c\/b\u003e\u003cbr\u003e\"John Sundstrom's food dazzles, whether it's a pot of the richest, creamiest mashers this side of France or a plate of luscious yellowtail crudo brightened with fennel pollen. \"\u003cbr\u003e \u003cb\u003e—Tom Douglas, Chef\/Owner of Tom Douglas Restaurants\u003cbr\u003e \u003c\/b\u003e\u003cbr\u003e\"Johnathan Sundstrom has brought the beauty and bounty of his beloved Northwest so boldly and vibrantly to the pages of this book that I want to climb into its pages and eat, sleep, drink, and COOK that region NOW. . . . what a very personal and gorgeous book!\"\u003cbr\u003e \u003cb\u003e—Suzanne Goin, Chef\/Owner Lucques, A.O.C., Tavern\u003c\/b\u003e\u003cbr\u003e  \u003cbr\u003e\"I've been waiting for this cookbook. . . .  these pages are a treasure trove to return to again and again.\"\u003cbr\u003e \u003cb\u003e—Langdon Cook, author of\u003ci\u003e Fat of the Land: Adventures of a 21st Century Forager\u003c\/i\u003e\u003cbr\u003e  \u003c\/b\u003e\u003cbr\u003e\"The defining element of the book is Sundstrom's deep love for the Pacific Northwest, which will resonate with people who may not even be that interested in food. This is a man who, after much thinking, decided we have just three seasons and gave them evocative names--Mist, Evergreen, and Bounty—and spends some time waxing poetic about them, and encouraging you to go get lost in the woods.\"\u003cbr\u003e \u003cb\u003e—Angela Garbes,\u003ci\u003e The Stranger\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e  \u003cbr\u003e \"\u003ci\u003eLark\u003c\/i\u003e tells the story of a way of cooking and interacting with the earth that draws you in and makes you want to be a part of it. It is comprehensive, not only including recipes, but also ways of dealing with ingredients and sourcing food.\"\u003cbr\u003e \u003cb\u003e—\u003ci\u003eLottie + Doof, \u003c\/i\u003eAward-winning Chicago Food Blog\u003cbr\u003e \u003c\/b\u003e \u003cbr\u003e\"A love letter to local food sources, and to cookbook fans in the Pacific Northwest and beyond.\"\u003cbr\u003e \u003cb\u003e—Allison Jones,\u003ci\u003e Portland Monthly\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e  \u003cbr\u003e\"If the rest of the world cooked and ate true-to-season and locally the way John demonstrates in this gem of a book, we could cure environments, restore culture, and know what it is to love food and those who bring it to us. \"\u003cbr\u003e \u003cb\u003e—Michel Nischan, President and CEO of Wholesome Wave\u003cbr\u003e\u003c\/b\u003e\u003cbr\u003e“Over 100 recipes do justice to the rich bounty…of the Northwest, with a special chapter dedicated to his restaurant’s favourite everyday kitchen staples, including cordials and syrups, house-made pasta, mayonnaise, dressings, breads and smoked and pickled foods.” \u003cbr\u003e\u003cb\u003e\u003cb\u003e—\u003c\/b\u003e\u003ci\u003eFine Dining Lovers\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e“The recipes that put Lark on the map.”\u003cbr\u003e\u003cb\u003e—425 Magazine\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e“Lark about with a taste of John Sundstrom’s Seattle-based restaurant, a true homage to the wild Pacific Northwest.”\u003cbr\u003e\u003cb\u003e—Country \u0026amp; Town House Magazine\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e“[The] cookbook of the year.” \u003cbr\u003e\u003cb\u003e\u003ci\u003e—Seattle Magazine\u003c\/i\u003e\u003c\/b\u003e \u003cbr\u003e\u003cbr\u003e “Besides the careful recipes, [this cookbook] is filled with beautiful photography and inspiration, making it a worthy addition to your shelf.”\u003cbr\u003e\u003cb\u003e—The Inlander\u003c\/b\u003e","brand":"Sasquatch Books","offers":[{"title":"Default Title","offer_id":49410807759191,"sku":"9781632170705","price":23.39,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9781632170705.jpg?v=1730511458","url":"https:\/\/bookcurl.com\/products\/lark-cooking-wild-in-the-northwest-9781632170705","provider":"Book Curl","version":"1.0","type":"link"}