ISBN: 9781603584302 Year Added to Catalog: 2012 Book Format: Hardcover, PLC Book Art: Full-Color Throughout Dimensions: 8 1/4 x 10 5/8 Number of Pages: 256 Book Publisher: Chelsea Green Release Date: August 2, 2012 Web Product ID: 689
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Nordic Recipes and Techniques for Organic Bread and Pastry
"When I first became a baker, I made a career-changing visit to an organic wheatfield and mill. As a baker I thought I knew flour, but it wasn't until I stood in a wheatfield that I realized that my passion for bread was part of a larger story. Home Baked is a testament to the craft that I have enjoyed since 1983. Refreshingly told from the perspective of the miller, the recipes are true to their Nordic origins and never step too far away from the fields on which the grain is grown."
—Daniel Leader, author of Bread Alone and Simply Great Breads
The growing movement of Nordic cuisine centers on its devotion to high-quality regional produce, the creativity of the chef, and a sound awareness of the workings of nature—a set of principles that guides author Hanne Risgaard in Home Baked.
With enticing, full-color photographs throughout, Home Baked offers recipes and techniques for baking artisan bread and pastry using organic, nutrient-rich grain and stone-milled flour grown and milled on Skærtoft Mølle, the Risgaard’s farm on Als, an idyllic island in the southeast of Denmark. At Skærtoft, there is a belief in organic, small-scale-produced whole grains, traditional stone-ground milling techniques, the use of wild fermented sourdough and organic yeast, and attention to terroir. In fact, Copenhagen’s celebrated restaurant NOMA, recently accorded a “World’s Best Restaurant” award, uses Skærtoft Mølle products.
Risgaard’s recipes include unique ingredients like foraged herbs and greens—such as the Cocotte with Ramsons, elderflower muffins, and “Green Knots” made with stinging nettle—that emphasize the distinct Nordic approach to bread baking that is worlds away from most conventional baking books. Readers will also find concise growing and cultivation information about the grains themselves, as well as a guide to basic equipment and kitchen set-up, ingredients, and the history of Skærtoft MØlle and their philosophy.
Perfectly timed for the growing interest in Scandinavian, and particularly Danish, cuisine, Home Baked is a must-have book for any bread lover’s library.
Members of the Northern New England Local Bread Wheat Project visit Skaertoft Molle.
About the Author
Hanne Risgaard runs Skærtoft Mølle with her husband Jørgen Bonde, and her daughter, Marie-Louise, who is the translator of this book. Hanne Risgaard and Jørgen took over a previous farming operation in 1983 and converted to entirely organic in 1991. In 2004 they decided to turn their empty buildings into a mill and start producing their own organic, stone-ground flour. Since then, the family-run company has produced a steadily growing range of prize-winning products that both stimulate the senses and follow modern culinary trends. The products from Skærtoft are mainly sold in high-profile supermarkets and restaurants. In 2006, Marie-Louise ...