Fresh Bread Companion

For the first time, Liz Clark prepares elegant but simple bread recipes from her cooking school in Keokuk, Iowa. The recipes are prepared using wholesome ingredients, traditional bread making techniques with step-by-step instructions—and modern instructions for those of us who love our bread-making machines.

A full description about stone-ground flours found in your local supermarket and those flours found in small mills is included to round out our bread-making education not to mention a short history of these small mills where we can shop for flour with no additives or preservatives. Herbed Loaves, Black Olive & Walnut Bread with Thyme, Rosemary/Currant Bread, and Raison/Sunflower Seed Rye Loaf are just a few of the more than 50 bread recipes in the book. FRESH BREAD COMPANION was a featured title for BEA's Cookbook Expo 2001 in Chicago.

The American Institute of Wine and Food featured Liz as one of the “Leading Chef’s of the Mid West” in 1989. Author of many cookbooks including FRESH BREAD COMPANION, Liz co-authored APPLE COMPANION and contributed to the James Beard Foundation’s THE JAMES BEARD CELEBRATION, edited by Barbara Kafka.