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Index
Cover Title Page Copyright Dedication Contents A Book in Three Seasons From the Front of the House The Road to Lark How to Cook from This Book Mist
Mussels with Bacon, Apple, and Shallot Scallops Choucroute with Ham Hock and Pickled Mustard Seeds Hamachi Crudo with Preserved Lemon, Green Olives, and Wild Fennel Salt Razor Clam Chowder with Turnip, Truffle, and Thyme Wagyu Sirloin Tartare with Quail Eggs and Onion–Poppy Seed Crackers Spot Prawns with Brussels Sprout Leaves, Smoked Butter, and Rye Crumble Crispy Pork Trotters with Truffle Aioli and Mizuna Salad Seared Foie Gras with Shaw Island Quince and Duck Cracklings Wild Boar Shoulder with Chestnuts, Sugar Pumpkin, and Porcini Mushrooms Duck Leg Confit with Wild Rice Polenta Farro with Red Wine–Braised Salsify and Wild Mushrooms Pommes de Terre Robuchon Rosti Potatoes with Clabber Cream and Paddlefish Caviar Chioggia Beet Salad with Toasted Hazelnuts and Rogue Smokey Blue Cheese White Salad with Fennel, Celery, Fiore Sardo, and White Truffle Vinaigrette Goose Prosciutto with Twelfth-Century Chutney Chicken Liver Parfait with Armagnac Prunes and Walnut Bread Crostini Hazelnut Brown Butter Cake with Salted Caramel Toffee Ice Cream Foie Gras Terrine with Vanilla Kumquat Preserve and Toasted Brioche Dinah’s Cheese with Honeycomb and Lark Crackers Guanciale-Wrapped Dates with Fourme d’Ambert Chocolate Madeleines with Theo Dark Chocolate Sauce Lemon Curd Tarts with Greek Yogurt and Candied Grapefruit Peel Spiced Apple Cake with Caramelized Apple, Candied Walnuts, and Green Apple Sorbet Meyer Lemon Parfaits with Vanilla Kumquat Preserve and Meyer Lemon Jus
Evergreen
Neah Bay Halibut with Creamed Nettles and Morels Baby Octopus with Smoked Paprika and Olive Oil–Smashed Potatoes Wild Salmon with Fingerling Potatoes and Two Sorrels Spaghettini with Green Garlic, Bottarga, and Sea Urchin Roe 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 Whole Grain Mustard Sauce Mustard-Roasted Chicken with Drippings Potatoes, Sautéed Chard, and Lemon Rabbit with Morels, Fava Beans, and Emmer Pappardelle Hanger Steak with Porcini Butter and Mizuna Salad Yakima Asparagus with Lemon Brown Butter Green Chickpeas with Black Garlic and Controne Pepper Ricotta Gnudi with Nettles, Pine Nuts, and Parmigiano-Reggiano Brodo White Asparagus Bagna Càuda with Poached Eggs Sunchoke Soup with Truffled Sunchoke Chips Bloomsdale Spinach with Meyer Lemon Butter Pork Rillettes with French Breakfast Radishes and Fleur de Sel Butter Theo Chocolate Pavé with Fernet Ice Cream and Double Chocolate Cookie Crumble Salumi Coppa with Sesame Ciabatta and Mostarda d’Uva Tête de Cochon with Pickled Ramps and Mustard Berry Float with Buttermilk Ice Cream, Strawberry Sorbet, and Champagne Tieton Creamery Chèvre with Fava Beans and Mint Kukulu Sheep’s Milk Cheese with Raw Asparagus and Truffle Vinaigrette Malt Ice Cream with Almond Croquant Rhubarb Hazelnut Crisp Mascarpone Cheesecake with Graham Cracker Crumbs and Rhubarb Compote
Bounty
Manila Clams with Chistorra Chorizo, Hot Peppers, and Parsley Dungeness Crab Salad with Green Apple and Celery Wild Sockeye Salmon with Corn, Bacon, and Lobster Mushroom Ragout Albacore Ventresca with Green Beans, Sweet Peppers, Quails Eggs, and Nicoise Olives Geoduck Ceviche with Cherry Tomatoes, Chiles, and Mint Little Gem Lettuce with Green Goddess Dressing, Cherry Tomatoes, Avocado, and Spot Prawns Hanger Steak with Heirloom Tomatoes, Arugula, and Toasted Garlic Sauce 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, and Green Beans Lamb Chops with Lavender Salt, Honey-Glazed Carrots, and Roasted Potatoes Wild Mushroom Risotto 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 La Quercia Prosciutto with Truffled Green Nectarines and Parmigiano-Reggiano Burrata with Heirloom Tomatoes, Arugula, and Olive Oil Croutons Mt. Townsend Creamery Seastack Cheese with Marinated Baby Beets Chorizo with Anchovy-Stuffed Cherry Peppers Black Fig Tarte Tatins with Goat Cheese Sorbet and Grappa Caramel Sauce Summer Pudding with Brioche and Berries Cherry Clafouti with Lemon Verbena Custard Sauce Lacquered Peaches with Rum Caramel Sauce and Almond Ice Cream Savarin Cakes with Beaumes-de-Venise, Blackberries, and Plum
Lark Larder
Lime Leaf Simple Syrup Ginger Simple Syrup Rhubarb Simple Syrup Lark Bitters Plum Ratafia Brandied Cherries Hazelnut Cordial Miso Dressing Pickled Green Beans Whole Milk Ricotta Cultured Butter Lark Country Bread Preserved Lemon Vinaigrette Garnacha Vinaigrette Flatbread Semolina Pasta Dough Egg Yolk Pasta Dough Potato Gnocchi Leek Ash Salt Harissa Za’atar Smoked Mushrooms Preserved Lemons Salsa Verde Homemade Mayonnaise
Sources Acknowledgments Index
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