Chelsea Green Publishing

Home Baked

Pages:256 pages
Book Art:Full-color photos and illustrations throughout
Size: 8.5 x 11 inch
Publisher:Chelsea Green Publishing
Hardcover: 9781603584302
Pub. Date August 14, 2012

Home Baked

Nordic Recipes and Techniques for Organic Bread and Pastry

By Hanne Risgaard
Foreword by Jeffrey Hamelman
Translated by Marie-Louise Risgaard

Availability: In Stock


Available Date:
August 14, 2012


Recipes and techniques for baking artisan bread using organic stone-milled flour, organic yeasts, sourdoughs, and more from renowned Danish organic farm and family-owned mill, Skærtoft Mølle-literally translated as "Cut-Road Mill"-situated on Als, an idyllic island in the southeast of Denmark.

Hanne Risgaard offers recipes for unique bread and pastry that bring a Nordic approach to bread baking that feels worlds away from most conventional baking books. At Skærtoft, there is a belief in organic, small-scale-produced whole grains, traditional stone-ground milling techniques, use of wild fermented sourdough, organic yeast, and attention to terroir. Their farm produces some of the highest-quality, nutrient-rich grain available. In fact, Copenhagen's celebrated restaurant NOMA, recently accorded a "World's Best Restaurant" award, uses Skærtoft Mølle products. Indeed, 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. This set of principles also serves to guide Hanne Risgaard in Home Baked.

Risgaard offers practical information not only on the concepts and processes behind creating delicious Scandinavian breads, but also 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 and their philosophy. At the beginning of each recipe there is a brief story contextualizing where the recipe comes from. Their world comes alive!

Home Baked includes detailed sections on: baking with yeast; sourdoughs; baking without a raising agent (pies, cakes, cookies, crackers); and covers grains such as wheat, spelt, barley, and rye. The breads include unique ingredients like foraged herbs and greens, such as the Cocotte with Ramsons (either put directly in the bread dough or preserved in a syrup of pearls of rye and sea buckthorn berries); as well as other interesting standouts like the Buns for Tilters (with apple and yogurt, prepared for the annual horse games), Green Knots (made with stinging nettle, in honor of the fight to save the nettle in France), Rosemary Sourdough, Elderflower Muffins, and more.Perfectly timed for the growing interest in Scandinavian, and particularly Danish, cuisine, Home Baked is a must-have for the bread lover's library.


"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

"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 Local Breads

"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

"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

ForeWord Reviews-
"Nordic baking may not be part of the household cookbook section, but it ought to be. In this new book, Hanne Risgaard introduces American bakers to the joys and intricacies of baking with organic grains. Taking a cue from an Old Danish proverb quoted in the book, “‘If only it had been a grain of barley,’ sighed the hungry hen, when she found a diamond in the dung-pile,” this book is about nurturing that which sustains the body and soul. Readers learn about baking, grain, and Danish culture in this warm and inviting book.

Co-owner and operator of Skærtoft Mølle, a working stone mill, Risgaard is intimately familiar with multiple grains, their properties, and the ways in which those properties translate into different tastes, textures, and color in baked goods. She began her career in media but after forty years in that business, she turned her attention to farming, and eventually organic farming. The Skærtoft Stable Kitchen at Skærtoft started offering bread baking classes in 2008, and in 2011, Home Baked was nominated for Best Bread Book of the Year at the Gourmand World Cookbook Awards.

The book begins with a foreword by Jeffrey Hamelman, the director of the Baking and Education Center at the King Arthur Flour Company in Norwich, Vermont. He reveals an initial apprehension about making an outstanding baking book for the home baker, but is soon relieved by Risgaard’s “clear and abiding concern and commitment for human health.” In addition to her discussion of the benefits of organic grains, she also gives the reader an appreciation for the Nordic landscape and palette.

American bakers will find lovely photographs and unique ingredients throughout the book, such as lavender, spelt, cardamom, elderflower, and more. They will also find that all of the measurements are given in grams. This may initially be off-putting for those accustomed to measuring cups and spoons, but Risgaard defends her choice, noting that baking, like chemistry, requires very specific measurement and a scale gives the necessary specificity for at- home success. She also gives very specific, well- illustrated instruction on kneading techniques

After the foreword, the author gives her own introduction of her life and work at Skærtoft Mølle, then she launches into an introduction to the equipment, ingredients, and basic tenets of bread baking. She offers recipes with yeast, sourdoughs, and other starters before expanding into other baking with baking powder and without a rising agent. Recipes include Pear and Sourdough Bread, Buns for Tilters, Fredericksgǻrd Lunch Bread as well as Hanne’s Lemon Pie, Fritters with Herbs, Chou with Cheese, and Elderflower Muffins with Mascarpone. The final section of the book features leftovers, a thoughtful addition for families trying to stretch a dollar or be attentive to their environmental impact.

This is an easy to follow, surprising, and inspiring baking book. Risgaard’s joy in sharing her craft is contagious and home cooks will find themselves headed to the kitchen for the both warmth this book promises and that the recipes deliver."--Camille-Yvette Welsch


Hanne Risgaard

Skærtoft Mølle-literally translated as "Cut-Road Mill"-is situated on Als, an idyllic island in the southeast of Denmark, and has been in the Bonde family since 1892.  Als is situated in the Baltic Sea, some 30km from the German-Danish border, and was formerly a part of the German Grand Duchy of Schleswig. Because of its history of changing ownership between the two countries, both Danes and Germans continue to feel at home in the area.

In 1991, the decision was taken to run Skærtoft Mølle as a solely organic enterprise, and Hanne and Jørgen continue to oversee all of its endeavors with love, care, and attention.

Besides flour, Skærtoft Mølle produces grains known as "pearls": as in pearl spelt, pearl rye, and pearl barley. They select whole grains of spelt, rye, and barley, and then polish them, removing the woody outer husk to make "pearls." These were a staple food of older times, providing a solid, healthy diet to folk throughout Scandinavia and northern Europe. The New Nordic Cuisine combines health, well-being, and enjoyment with the best of modern gastronomy-and the renaissance of the pearls is proving to have a vital role in this. Copenhagen's celebrated NOMA, which recently received a "World's Best Restaurant" award, uses Skærtoft Mølle products.

Skærtoft Mølle is run by author Hanne Risgaard, her husband Jørgen Bonde, and her daughter, Marie-Louise, who is the translator of Home Baked: Nordic Recipes and Techniques for Organic Bread and Pastry. 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. In 2006, Marie-Louise joined her parents full-time in product development, marketing, and management of the farm and mill. She is also an agronomist specializing in organic agriculture and is a fifth-generation farmer of Skærtoft.


Skaertoft Molle website


Members of the Northern New England Local Bread Wheat Project visit Skaertoft Molle

Members of the Northern New England Local Bread Wheat Project visit Skaertoft Molle


The Book of Pears

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Although apples may have won the battle for modern-day supermarket shelf space, throughout history the pear has usually ranked even higher in the hearts of fruit enthusiasts and connoisseurs. Cherries, plums, peaches, and many other fruits are also wonderful in their season, but the pear at its finest can be so much more exceptional in terms of its luscious texture, richness of taste, and its fragrances reminiscent of rose water, musk, and vanilla.
The Book of Pears is a one-of-a-kind guide to this extraordinary fruit, following its journey through history and around the world, accompanied by beautiful botanical watercolor paintings and period images. Noted pomologist and fruit historian Joan Morgan (The Book of Apples) has researched and crafted the definitive account of the pear’s history and uses, from fresh eating to cooking and baking to making perry, the delicate and sophisticated pear equivalent of cider.
Featuring a directory of 500 varieties of both ancient and modern pears with tasting notes and descriptions for every one, The Book of Pears reveals the secrets of the pear as a status symbol, introduces readers to some of the most celebrated fruit growers in history, and explains how the pear came to be so important as an international commodity. This unique and fascinating book will prove indispensable for historians, horticulturists, and all fruit lovers.

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Organized by region and state, The Atlas of American Artisan Cheese highlights more than 350 of the best small-scale cheese makers in the United States today. It provides the most complete overview of what's to be had nationwide—shippable, attainable, delectable. Each entry describes a cheesemaker; its cheese; whether from cow, sheep, or goat milk; availability; location; and even details on cheese-making processes.

The Atlas captures America's local genius for artisan cheese: a capacity for adaptation, experimentation, and innovation, while following old-world artisanship. It is destined to become a classic resource and reference.

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Each plant comes together with details of what to look for when buying, the different varieties available, their nutritional value, comprehensive cultivation instructions, useful colour photographs and much more. Most can be grown almost anywhere, though some will grow best and thrive in the warmer, wetter parts of this country. The author Sally Cunningham has personally researched, grown, cooked and eaten every plant mentioned in this book.

With this unique guide both the experienced gardener and those new to growing will bring variety and a fresh, new dimension to the food on their plates and the plants in their garden.

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Each chapter of Farm-Fresh is organized by plant anatomy (such as leafy greens, root vegetables, etc.) to highlight similarities in cooking and preparation among ingredients.  Master recipes help home cooks adapt recipes to fit the ingredients they have on hand, and come with four seasonal variations so the recipes can be “changed up” as the season progresses and the harvest unfolds. Recipes are flexible and encourage innovation. Don’t have spinach? Try chard. No basil for your pesto? Try garlic scapes or cilantro for a tasty variation that makes a great sandwich spread.

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