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 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, Chef/Owner of Lark, took a very personal and even artisanal approach in the creation of Lark: Cooking Against the Grain. The project had to be a true reflection of Lark and its locale, extending beyond the ingredients and images to the very people who worked on the book. Every contributor to the cookbook, from the designer to the printer who used non-toxic soy-based ink, is a resident of Washington State. To do this his way, to move against the grain, Sundstrom recognized he would need to self publish, thus his imprint, Community Supported Cookbooks was born.