"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...

Farmstand The word alone recaptures a feeling, an atmosphere, a warm seasonal memory. Who among us has not driven by a tottering, hand-made contraption of a farmstand -- loaded with vegetables -- and not been tempted to stop? For extra added colour and attraction, gigantic bunches of anemones, gladiolus, statice or other flowers add to the lure of the farmstand. Over 70 pages of recipes follow a delightful history of the farmstand.

For the most part, this book contains the unusual, the exotic and many different sandwiches that will put delicious, new, and exciting tastes at your fingertips. Regardless of which sandwich you choose, remember, the goal is to enjoy while satisfying your hunger and delighting your taste buds. For this reason, the authors suggest that you take care to present each sandwich as intended with just the right garnish.

"As the Under Secretary of Agriculture I was responsible for the purchase of cranberries for USDA's school lunch program. After observing Liz's cooking class on cranberries, I was amazed at how versatile and delicious cranberries can be when prepared with flair and imagination." -Michael V. Dunn, former under secretary, United States Department of Agriculture "It is a real pleasure to read a cookbook that combines excellent food history with good home cooking. The team of Liz Clark and James Baker could not make for a happier combination of talents. Baker, the historian, leads us through the...

During their prime season, zucchini seem to spring up overnight. What wasn't there yesterday is ready for picking at dawn today. They grow with such abandon that on a dewy morning one might well scream, -Heaven's to Betsy, what am I supposed to do with then?- Pick them, my dear, at once. And enjoy them. Elizabeth David, the celebrated British gastronomic writer, championed the cause of baby zucchini so forcefully that growers actually bowed to her wishes. Her influence was equally felt by the public. In the Oxford Companion to Food, Alan Davidson wrote that zucchini -only became popular in...