"Hanne Risgaard's connection to and understanding of the grains grown and milled on her land at Skaertoft shines through in this beautiful collection of Nordic recipes, drawn from the rich baking heritage of northern Europe. Home Baked is atmospheric and appealing!"
—Richard Bertinet, author of Dough: Simple Contemporary Breads
"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
"Home Baked is an absolute treasure! Plus, its timing couldn't be better with more people (myself included) exploring flours other than modern commercial wheat. I think people will like cooking by weight rather than volume—it will do so much to insure success in making Hanne Risgaard's straight forward, mouthwatering, and very promising recipes."
—Deborah Madison, author of Local Flavors
"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