Fresh Bread Companion

'I’m thrilled to see that Liz Clark’s wonderful breads are reaching a wide public-now everyone can enjoy them!'-Nick Malgieri, pastry cook, teacher, author of Nick Malgieri’s Perfect Pastry, Great Italian Desserts, and How to Bake.'Liz was a friend of the great Richard Olney both of whom were born in Iowa.'-Reviewer'Liz Clark’s keen interest in travel, history, and ability to ’tell a charming story from her childhood’ is deliciously expressed in her prose as well as her recipes that are distinct and unmistakably accessible to even the most timid bread baker. Her mouthwatering bread recipes gave rise to an urgent desire for a [Norman Rockwell ’heel’ of warm bread slathered with farm-churned butter].'-Janeen Sarlin, lecturer, teacher, author of Food From an American Farm, The New Meatlover’s Cookbook, and Everyday Roasting.About the Author:Liz Clark was born and raised on a farm at the juncture of the Des Moines and Mississippi Rivers in Southeast Iowa. The American Institute of Wine and Food featured Liz as one of the 'Leading Chef’s of the Mid West' in 1989. Besides this book, Liz is the co-author of Apple Companion, contributed to Barbara Grunes’s Heartland Food Society Cookbook, Susan Hermann Loomis’s The Farmhouse Cookbook, and the James Beard Foundation’s The James Beard Celebration, edited by Barbara Kafka. Liz operates a cooking school and a private, by-reservation-only, restaurant in a restored 1847 Italianate Villa-Style house on a bluff above the Mississippi River in Keokuk, Iowa.