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Recipes from Lark, John Sundstrom

by Karen on April 29th, 2012



There is a new model for book publishing that I find interesting—could this be the wave of the future?

Could this be something that allows printed books to remain viable?

I sure hope so because right now things are a mess in the book world and consumers are reluctant to pay what it takes for books to stay in print.  Margins are razor thin and the number of players able to stay in business is dwindling.

This is where Kickstarter comes in…’s a funding platform for creative projects.

Cookbooks are always a creative project and it is important to support efforts like this so that you are able to hold a cookbook in your hands in the future rather than everything going digital. My own book is now digital simply to keep the recipes available to you because publishers cannot afford to print such a high quality book for a small niche market (especially in America where wages are higher).

I learned about the Lark printed cookbook, app and ebook through Twitter. Chef John Sundstrom is on my feed and his comments about Kickstarter tweeked my interest.  We have to have another publishing model ……..and this looks like a great idea.

John Sundstrom greeting a supporter.

Today I attended the first event for “investors”, people who contributed at least $50 to the project:  Recipes from Lark.

At this level of investment participants receive Roughcuts– a chance to walk through the cookbook production process with weekly access to new recipes, videos and updates about the project progress. Later the option of receiving a copy of the app, iBook or ebook is available. And this supporter level receives invitations for two to exclusive Kickstarter parties and acknowledgement in the finished cookbook. At these parties, recipe sampling takes place along with a glass of wine and mingling with other Kickstarter supporters. The printed book is available to those supporting at a higher level.  Through Kickstarter, this project raised $43,000 ($10,000 more than goal though the overage will come in handy to pay for book printing in the United States–something that doesn’t happen too often anymore).

Today’s party took place in the studio where the photo shoots and videography take place. We had the chance to meet the folks working on the project and mingle with other foodies and the media (KING 5 TV and a food editor from the Seattle Times were there today).

I went with my friend Kate McDermott known for her Art of the Pie piemaking classes.

Kate McDermott, John Sundstrom, Karen Robertson

The open house was well-attended with people spread out over two floors of exhibit space and performance kitchen.  It was gratifying to see the friends and customers of Lark Restaurant making the project possible.

I have often thought of producing another book but over the years I have been discouraged due to the current state of publishing but this model provides new hope.  It gives me something to consider.  I have not finished making my mark in the gluten free world…..I just haven’t figured out the next best step but I do know that my efforts and recipes have made a difference in celiacs lives and that is quite gratifying!

From → The Food

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