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| Fresh Bread Companion |
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ISBN: 978-1-883283-11-7
Author:
Liz Clark
Binding:
Paper Trade
Pages:
110
Trim Size:
8X8
Width:
0.375
Foreign Language:
English
Illustrations:
B/W Photos/Drawings
Publication Date:
9/15/97
Distributor:
National Book Network
Type:
Nonfiction
Printing:
First Printing
Price: $9.95
Title pending
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"I'm thrilled to see that Liz Clark's wonderful Breads are reaching a wide public-now everyone can enjoy them!"-Nick Malgieri, author of How to Bake.
"Reminiscent of the black breads of Russia, the secret to this showy, delightful bread is powdered cocoa and instant coffee granules..." -from the recipe: Dark Poppy Seed/Rye Loaves with Apple. 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. |
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