Fresh Bread Companion

Editora:

J.T. Colby & Company, Inc.

Código:

491_9781883283117

Vendido e entregue por Um Livro

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Im thrilled to see that Liz Clarks wonderful breads are reaching a wide public-now everyone can enjoy them!-Nick Malgieri, pastry cook, teacher, author of Nick Malgieris 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.-ReviewerLiz Clarks 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 Meatlovers 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 Chefs of the Mid West in 1989. Besides this book, Liz is the co-author of Apple Companion, contributed to Barbara Gruness Heartland Food Society Cookbook, Susan Hermann Loomiss The Farmhouse Cookbook, and the James Beard Foundations 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.

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