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This is a fascinating journey with Jim & Mary Lark: globetrotting and haute cuisine. Vignettes of hunting trips in Ireland, United Kingdom, Texas, South America, etc. are interspersed with recipies and advice on how to be a world-class restranteur. Herein Jim reveals his secrets to the success of his Michigan restaurant The Lark, which I have enjoyed many times. This includes only good seating, a can't-go-wrong wine list, excellent service as well as food, theme dinners and a newsletter.