Join Us!

Like this book? Digg it!

Book Data

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

Also in Food & Health

Devil in the Milk
Farm-Fresh and Fast

Fresh From Maine, 2nd Edition
Genetic Roulette

The Gourmet Butcher's Guide to Meat (with CD)

Home Baked

Nordic Recipes and Techniques for Organic Bread and Pastry

by Hanne Risgaard

Foreword by Jeffrey Hamelman

"Many books capture the romance of baking, while others convey the nuts and bolts—but rarely does one book hit both chords at the same time. With Home Baked, Hanne Risgaard has written a practical, beautiful, and, most importantly, inspiring bread book for the ages. Every page, every recipe, makes me want to gather the grain with my own hands and transform it into earthy, delicious, and gorgeous loaves of bread."

Peter Reinhart, author of Whole Grain Breads and Artisan Breads Everyday

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

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 ...

View Hanne's full profile page >

Price: $39.95
Format: Hardcover, PLC
Status: Available to Ship
Ships: Next day

Online for US Orders Only
International orders can be placed by phone (802-295-6300) or email


Sign up for our e-newsletter today and get 25% off your next purchase in our bookstore. Please note that discount codes do not combine with other offers or books already on sale.