Lark: Cooking Against the Grain by John Sundstrom

  • Mussels with bacon, apple, and shallot (page 14)

    from Lark: Cooking Against the Grain Lark by John Sundstrom

    • Categories: Appetizers / starters; Cooking for 1 or 2; Winter; French
    • Ingredients: smoked bacon; Granny Smith apples; shallots; mussels; dry white wine; apple cider; apple cider vinegar; heavy cream; thyme
    • Accompaniments: Lark country bread
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Notes about this book

  • mjes on August 05, 2021

    Wild salmon with fingerling potatoes and two sorrels (pg. 78) -- okay, my salmon isn't wild, I don't remember what kind of sorrel I planted, I prefer to eat my potato skins, thank you, I don't bother to strain sauces when cooking for myself. But this is a favorite salmon recipe - even if you can't trust the actual text. The two sorrel sauce only calls for one sorrel. The second sorrel is wild sheep sorrel (which I never have) in a frisee salad with lemon vinaigrette ... all of which is omitted from the ingredients list.

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  • ISBN 10 0988567202
  • ISBN 13 9780988567207
  • Published Jan 01 2012
  • Format Hardcover
  • Page Count 216
  • Language English
  • Edition 1st
  • Countries United States
  • Publisher Community Supported Cookbooks

Publishers Text

Lark: Cooking Against the Grain by Chef John Sundstrom tells the story of Lark Restaurant and cooking through the seasons of the Pacific Northwest. Filled with delicious recipes and beautiful photographs, the book showcases the local seasonal cuisine that has made Lark a Northwest destination.

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