John Sundstrom - Lark: Cooking Against the Grain
James Beard Award-winning chef, John Sundstrom, has written a culinary homage to the Pacific Northwest, which is his home and the source of inspiration that is showcased at his Seattle restaurant, Lark. His new self-published cookbook Lark: Cooking Against the Grain ($50.00), celebrates the distinctly moody and majestic Northwest and its bounty of ingredients, telling the story through over 140 recipes with full color photographs.
John Sundstrom was named one of Food & Wine Magazine's Best New Chefs for 2001, is a two-time Seattle winner of the popular Cochon 555 heritage pork cooking competition (2009 & 2010), and was awarded the prestigious James Beard award for Best Chef Northwest in 2007.
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