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BOOKS > Lark

Lark
Cooking Library > Award Collection > Chefs • Food Writers • Restaurants
Lark
저자/역자John Sundstrom ; photographs by Zach Bent
출판사Community Supported Cookbooks
연도2012
#어워드_컬렉션_셰프 #푸드_라이터_레스토랑 #레스토랑 #지역별_북아메리카 #푸드_라이터 #어워드_컬렉션
Cooking Library 2F
서가위치

목차

A book in three seasons

From the front of the house

The road to Lark

How to cook from this book

mist - NOVEMBER TO MARCH

Mussels with bacon, apple and shallot

Scallops choucroute with ham hock and pickled mustard seeds

Hamachi crudo with preserved lemon, green olive and wild fennel salt

Razor clam chowder with turnip, truffle and thyme

Always be making stock

Spot prawns with Brussels sprout leaves, smoked butter and rye crumble

Duck leg confit with wild rice polenta

Seared foie gras with Shaw Island quince and duck cracklings

Wild boar shoulder with chestnuts, sugar pumpkin and porcini mushroom

Wagyu sirloin tartare with cornichon, caper, quail's egg and onion poppyseed crackers

Crispy pork trotter with truffle aioli and mizuna

Using the whole beast

Farro with red wine braised salsify and wild mushrooms

Rosti potatoes with clabber cream and Paddlefish caviar

Pommes de terre Robuchon

Chioggia beets with Rogue smokey blue cheese and tangerine oil

White salad with fennel, celery, Fiore Sardo and white truffle vinaigrette

Chicken liver parfait with Armagnac prunes and walnut crostini

Goose prosciutto with 12th century chutney

Charcuterie

Foie gras terrine with vanilla kumquat preserve and toasted brioche

Guanciale wrapped dates with Fourme d'Ambert

Dinah's cheese with honeycomb and Lark crackers

Hazelnut brown butter cake with salted caramel toffee ice cream

Ice cream & sorbet

Spiced apple cake with caramelized apple, candied walnuts and green apple sorbet

Chocolate madeleines with Theo organic dark chocolate sauce

Meyer lemon parfait with kumquat vanilla bean preserve and Meyer lemon jus

Lemon curd tart with Greek yogurt and candied grapefruit

evergreen - APRIL TO JULY

Neah Bay halibut with creamed nettles and morels

Wild salmon with fingerling potatoes and two sorrels

Baby octopus with smoked paprika and olive oil smashed potatoes

Spaghettini with green garlic, bottarga and sea urchin roe

Aromatics

Black venere rice with squid, pancetta, peas and parsley

Lamb sweetbreads with artichoke hearts, white beans and green garlic

Pork belly with English peas, pea vines and grain mustard sauce

Mustard roasted chicken with drippings potatoes, sautéed chard and lemon

Brining & curing

Rabbit with morels, favas and emmer pappardelle

Hanger steak with porcini butter and mizuna

Green chickpeas with green garlic, black garlic and Controne pepper

Yakima asparagus with lemon brown butter

Ricotta gnudi with nettles, pine nuts and Parmigiano Reggiano brodo

White asparagus bagna cauda with poached egg

Sunchoke soup with truffled sunchoke chips

Bloomsdale spinach with Meyer lemon butter

Pork rillettes with French Breakfast radish and fleur de sel butter

Balancing a dish

Salumi coppa with sesame ciabatta and mostarda di uva

Tieton Creamery chèvre with favas and mint

Tête de cochon with pickled ramps and mustard

Kukuku sheep's milk cheese with raw asparagus and truffle vinaigrette

Theo chocolate pavé with Fernet ice cream and chocolate cookie crumble

Malt ice cream with crunchy almonds

Rhubarb hazelnut crisp

Mascarpone cheesecake with graham cracker crumbs and rhubarb compote

Strawberry float with buttermilk ice cream, strawberry sorbet and Champagne

bounty - AUGUST TO OCTOBER

Manila clams with Chistorra chorizo, garlic, hot pepper and parsley

Dungeness crab salad with green apple and celery

Wild sockeye salmon with corn, bacon and lobster mushrooms

Albacore ventresca with green beans, sweet peppers, quail's egg and Niçoise olives

Geoduck ceviche with cherry tomatoes, chiles and mint

Little Gem lettuce with Green Goddess dressing, cherry tomatoes, avocado and spot prawns

Local vs. elsewhere

Hanger steak with Billy's tomatoes, arugula and toasted garlic butter

Squab with guanciale roasted figs, speckled lettuce and Maletti balsamic

Pork duo: tenderloin and shoulder pavé with cherries and Treviso

Bacon wrapped quail with chanterelles, corn, green beans and thyme

Lamb chops with honey glazed carrots, lavender salt, roasted potatoes

Wild mushroom risotto

Bringing the wild into the kitchen

Wild mushrooms with garlic, olive oil and sea salt

Green beans with bacon and roasted tomato vinaigrette

Summer ribollita with white beans, chard, tomatoes, squash and basil

Yellow Taxi tomato soup with goat's milk yogurt and shiso

Lardo on toast with tomato lavender chutney and Marcona almonds

On the side

La Quercia prosciutto with truffled green nectarines and Parmigiano Reggiano

Burrata with Billy's tomatoes, arugula and olive oil croutons

Mt. Townsend Seastack with marinated baby beets

Chorizo with anchovy stuffed cherry peppers

Black fig tarte tatin with goat cheese sorbet and grappa caramel

Cherry clafouti with lemon verbena custard sauce

Summer pudding with brioche, black cap raspberries, blueberries and strawberries

Lacquered peach with single barrel rum caramel and almond ice cream

Savarin cake with Beaumes de Venise, blackberries and plum

Sources

Index

Acknowledgements

A book in three seasons

From the front of the house

The road to Lark

How to cook from this book

mist - NOVEMBER TO MARCH

Mussels with bacon, apple and shallot

Scallops choucroute with ham hock and pickled mustard seeds

Hamachi crudo with preserved lemon, green olive and wild fennel salt

Razor clam chowder with turnip, truffle and thyme

Always be making stock

Spot prawns with Brussels sprout leaves, smoked butter and rye crumble

Duck leg confit with wild rice polenta

Seared foie gras with Shaw Island quince and duck cracklings

Wild boar shoulder with chestnuts, sugar pumpkin and porcini mushroom

Wagyu sirloin tartare with cornichon, caper, quail's egg and onion poppyseed crackers

Crispy pork trotter with truffle aioli and mizuna

Using the whole beast

Farro with red wine braised salsify and wild mushrooms

Rosti potatoes with clabber cream and Paddlefish caviar

Pommes de terre Robuchon

Chioggia beets with Rogue smokey blue cheese and tangerine oil

White salad with fennel, celery, Fiore Sardo and white truffle vinaigrette

Chicken liver parfait with Armagnac prunes and walnut crostini

Goose prosciutto with 12th century chutney

Charcuterie

Foie gras terrine with vanilla kumquat preserve and toasted brioche

Guanciale wrapped dates with Fourme d'Ambert

Dinah's cheese with honeycomb and Lark crackers

Hazelnut brown butter cake with salted caramel toffee ice cream

Ice cream & sorbet

Spiced apple cake with caramelized apple, candied walnuts and green apple sorbet

Chocolate madeleines with Theo organic dark chocolate sauce

Meyer lemon parfait with kumquat vanilla bean preserve and Meyer lemon jus

Lemon curd tart with Greek yogurt and candied grapefruit

evergreen - APRIL TO JULY

Neah Bay halibut with creamed nettles and morels

Wild salmon with fingerling potatoes and two sorrels

Baby octopus with smoked paprika and olive oil smashed potatoes

Spaghettini with green garlic, bottarga and sea urchin roe

Aromatics

Black venere rice with squid, pancetta, peas and parsley

Lamb sweetbreads with artichoke hearts, white beans and green garlic

Pork belly with English peas, pea vines and grain mustard sauce

Mustard roasted chicken with drippings potatoes, sautéed chard and lemon

Brining & curing

Rabbit with morels, favas and emmer pappardelle

Hanger steak with porcini butter and mizuna

Green chickpeas with green garlic, black garlic and Controne pepper

Yakima asparagus with lemon brown butter

Ricotta gnudi with nettles, pine nuts and Parmigiano Reggiano brodo

White asparagus bagna cauda with poached egg

Sunchoke soup with truffled sunchoke chips

Bloomsdale spinach with Meyer lemon butter

Pork rillettes with French Breakfast radish and fleur de sel butter

Balancing a dish

Salumi coppa with sesame ciabatta and mostarda di uva

Tieton Creamery chèvre with favas and mint

Tête de cochon with pickled ramps and mustard

Kukuku sheep's milk cheese with raw asparagus and truffle vinaigrette

Theo chocolate pavé with Fernet ice cream and chocolate cookie crumble

Malt ice cream with crunchy almonds

Rhubarb hazelnut crisp

Mascarpone cheesecake with graham cracker crumbs and rhubarb compote

Strawberry float with buttermilk ice cream, strawberry sorbet and Champagne

bounty - AUGUST TO OCTOBER

Manila clams with Chistorra chorizo, garlic, hot pepper and parsley

Dungeness crab salad with green apple and celery

Wild sockeye salmon with corn, bacon and lobster mushrooms

Albacore ventresca with green beans, sweet peppers, quail's egg and Niçoise olives

Geoduck ceviche with cherry tomatoes, chiles and mint

Little Gem lettuce with Green Goddess dressing, cherry tomatoes, avocado and spot prawns

Local vs. elsewhere

Hanger steak with Billy's tomatoes, arugula and toasted garlic butter

Squab with guanciale roasted figs, speckled lettuce and Maletti balsamic

Pork duo: tenderloin and shoulder pavé with cherries and Treviso

Bacon wrapped quail with chanterelles, corn, green beans and thyme

Lamb chops with honey glazed carrots, lavender salt, roasted potatoes

Wild mushroom risotto

Bringing the wild into the kitchen

Wild mushrooms with garlic, olive oil and sea salt

Green beans with bacon and roasted tomato vinaigrette

Summer ribollita with white beans, chard, tomatoes, squash and basil

Yellow Taxi tomato soup with goat's milk yogurt and shiso

Lardo on toast with tomato lavender chutney and Marcona almonds

On the side

La Quercia prosciutto with truffled green nectarines and Parmigiano Reggiano

Burrata with Billy's tomatoes, arugula and olive oil croutons

Mt. Townsend Seastack with marinated baby beets

Chorizo with anchovy stuffed cherry peppers

Black fig tarte tatin with goat cheese sorbet and grappa caramel

Cherry clafouti with lemon verbena custard sauce

Summer pudding with brioche, black cap raspberries, blueberries and strawberries

Lacquered peach with single barrel rum caramel and almond ice cream

Savarin cake with Beaumes de Venise, blackberries and plum

Sources

Index

Acknowledgements

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