From its beginnings, Lark has always been an expression of Sundstrom’s unique vision and has become a beloved dining destination in the Pacific Northwest.

With Cooking Against the Grain, Sundstrom shares the recipes that have thrilled guests for a decade. The book and app are both organized according to the three seasons that the chef identifies with the Northwest: Mist, Evergreen, and Bounty. The recipes are amply annotated with head notes in which Sundstrom shares both cooking tips and personal anecdotes. In addition, recipes are grouped according to 75 complete plates or dishes, mimicking the format of Lark's menu. For example, the Lacquered Peach with Single Barrel Rum Caramel and Almond Ice cream is comprised of three recipes total, one for each component. The recipes for the restaurant's signature dishes are revealed in this book. Customer favorites like Duck Leg Confit with Wild Rice Polenta; Rosti Potatoes with Clabber Cream and Paddlefish Caviar; Sunchoke Soup with Truffled Sunchoke Chips and Dungeness Crab Salad with Green Apple and Celery are all included in the recipe collection.