Paperback / softback
Out of Stockmore expected soon
Award-winning chef Johnathan Sundstrom tells the story of Seattle's popular restaurant, Lark, and shares his recipes for the local seasonal cuisine that has made it a go-to destination.
Sundstrom includes a chapter of his restaurant's favourite everyday kitchen staples, including recipes for bitters, cordials and syrups, house-made pasta, ricotta, butter, mayonnaise, plus dressings, vinaigrettes, breads and smoked and pickled items.
Lark features over 175 recipes and full-colour photographs.
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