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


Mastering Artisan Cheesemaking

Mastering Artisan Cheesemaking

By Gianaclis Caldwell

The key to becoming a successful artisan cheesemaker is to develop the intuition essential for problem solving and developing unique styles of cheeses. There are an increasing number of books on the market about making cheese, but none approaches the intricacies of cheesemaking science alongside considerations for preparing each type of cheese variety in as much detail as Mastering Artisan Cheesemaking.

Indeed, this book fills a big hole in the market. Beginner guides leave you wanting more content and explanation of process, while recipe-based cookbooks often fail to dig deeper into the science, and therefore don’t allow for a truly intuitive cheesemaker to develop. Acclaimed cheesemaker Gianaclis Caldwell has written the book she wishes existed when she was starting out. Every serious home-scale artisan cheesemaker—even those just beginning to experiment—will want this book as their bible to take them from their first quick mozzarella to a French mimolette, and ultimately to designing their own unique cheeses.

This comprehensive and user-friendly guide thoroughly explains the art and science that allow milk to be transformed into epicurean masterpieces. Caldwell offers a deep look at the history, science, culture, and art of making artisan cheese on a small scale, and includes detailed information on equipment and setting up a home-scale operation. A large part of the book includes extensive process-based recipes dictating not only the hard numbers, but also the concepts behind each style of cheese and everything you want to know about affinage (aging) and using oils, brushes, waxes, infusions, and other creative aging and flavoring techniques. Also included are beautiful photographs, profiles of other cheesemakers, and in-depth appendices for quick reference in the preparation and aging room. Mastering Artisan Cheesemaking will also prove an invaluable resource for those with, or thinking of starting, a small-scale creamery.

Let Gianaclis Caldwell be your mentor, guide, and cheering section as you follow the pathway to a mastery of cheesemaking. For the avid home hobbyist to the serious commercial artisan, Mastering Artisan Cheesemaking is an irreplaceable resource.


Available in: Paperback

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Gianaclis Caldwell, Ricki Carroll

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The Hop Grower's Handbook

The Hop Grower's Handbook

By Laura Ten Eyck and Dietrich Gehring

With information on siting, planting, tending, harvesting, processing, and brewing

It’s hard to think about beer these days without thinking about hops. 

The runaway craft beer market’s convergence with the ever-expanding local foods movement is helping to spur a local-hops renaissance. The demand from craft brewers for local ingredients to make beer—such as hops and barley—is robust and growing. That’s good news for farmers looking to diversify, but the catch is that hops have not been grown commercially in the eastern United States for nearly a century. 

Today, farmers from Maine to North Carolina are working hard to respond to the craft brewers’ desperate call for locally grown hops. But questions arise: How best to create hop yards—virtual forests of 18-foot poles that can be expensive to build? How to select hop varieties, and plant and tend the bines, which often take up to three years to reach full production? How to best pick, process, and price them for market? And, how best to manage the fungal diseases and insects that wiped out the eastern hop industry one hundred years ago, and which are thriving in the hotter and more humid states thanks to climate change? Answers to these questions can be found in The Hop Grower’s Handbook—the only book on the market about raising hops sustainably, on a small scale, for the commercial craft beer market in the Northeast.  

Written by hop farmers and craft brewery owners Laura Ten Eyck and Dietrich Gehring, The Hop Grower’s Handbook is a beautifully photographed and illustrated book that weaves the story of their Helderberg Hop Farm with the colorful history of New York and New England hop farming, relays horticultural information about the unusual hop plant and the mysterious resins it produces that give beer a distinctively bitter flavor, and includes an overview of the numerous native, heirloom, and modern varieties of hops and their purposes. The authors also provide an easy-to-understand explanation of the beer-brewing process—critical for hop growers to understand in order be able to provide the high-quality product brewers want to buy—along with recipes from a few of their favorite home and micro-brewers.

The book also provides readers with detailed information on: 
•    Selecting, preparing, and designing a hop yard site, including irrigation;
•    Tending to the hops, with details on best practices to manage weeds, insects, and diseases; and,
•    Harvesting, drying, analyzing, processing, and pricing hops for market.

The overwhelming majority of books and resources devoted to hop production currently available are geared toward the Pacific Northwest’s large-scale commercial growers, who use synthetic pesticides, fungicides, herbicides, and fertilizers and deal with regionally specific climate, soils, weeds, and insect populations. Ten Eyck and Gehring, however, focus on farming hops sustainably. While they relay their experience about growing in a new Northeastern climate subject to the higher temperatures and volatile cycles of drought and deluge brought about by global warming, this book will be an essential resource for home-scale and small-scale commercial hops growers in all regions.

Available in: Paperback

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By Dean Cycon

In each cup of coffee we drink the major issues of the twenty-first century-globalization, immigration, women's rights, pollution, indigenous rights, and self-determination-are played out in villages and remote areas around the world. In Javatrekker: Dispatches from the World of Fair Trade Coffee, a unique hybrid of Fair Trade business, adventure travel, and cultural anthropology, author Dean Cycon brings readers face-to-face with the real people who make our morning coffee ritual possible.

Second only to oil in terms of its value, the coffee trade is complex with several levels of middlemen removing the 28 million growers in fifty distant countries far from you and your morning cup. And, according to Cycon, 99 percent of the people involved in the coffee economy have never been to a coffee village. They let advertising and images from the major coffee companies create their worldview.

Cycon changes that in this compelling book, taking the reader on a tour of ten countries in nine chapters through his passionate eye and unique perspective. Cycon, who is himself an amalgam-equal parts entrepreneur, activist, and mischievous explorer-has traveled extensively throughout the world's tropical coffeelands, and shows readers places and people that few if any outsiders have ever seen. Along the way, readers come to realize the promise and hope offered by sustainable business principles and the products derived from cooperation, fair pricing, and profit sharing.

Cycon introduces us to the Mamos of Colombia-holy men who believe they are literally holding the world together-despite the severe effects of climate change caused by us, their "younger brothers." He takes us on a trip through an ancient forest in Ethiopia where many believe that coffee was first discovered 1,500 years ago by the goatherd Kaldi and his animals. And readers learn of Mexico's infamous Death Train, which transported countless immigrants from Central America northward to the U.S. border, but took a horrifying toll in lost lives and limbs.
Rich with stories of people, landscapes, and customs, Javatrekker offers a deep appreciation and understanding of the global trade and culture of coffee.

In each cup of coffee we drink the major issues of the twenty-first century-globalization, immigration, women's rights, pollution, indigenous rights, and self-determination-are played out in villages and remote areas around the world.

What is Fair Trade Coffee?
Coffee prices paid to the farmer are based on the international commodity price for coffee (the "C" price) and the quality premium each farmer negotiates. Fair Trade provides an internationally determined minimum floor price when the C plus premium sinks below $1.26 per pound for conventional and $1.41 for organics (that's us!). As important as price, Fair Trade works with small farmers to create democratic cooperatives that insure fair dealing, accountability and transparency in trade transactions. In an industry where the farmer is traditionally ripped off by a host of middlemen, this is tremendously important.

Cooperatives are examined by the Fairtrade Labeling Organization (FLO), or the International Fair Trade Association (IFAT), European NGOs, for democratic process and transparency. Those that pass are listed on the FLO Registry or become IFAT members. Cooperatives provide important resources and organization to small farmers in the form of technical assistance for crop and harvest improvement, efficiencies in processing and shipping, strength in negotiation and an array of needed social services, such as health care and credit. Fair Trade also requires pre-financing of up to sixty percent of the value of the contract, if the farmers ask for it. Several groups, such as Ecologic and Green Development Fund have created funds for pre-finance lending.

Available in: Paperback

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The Keep Your Bones Healthy Cookbook

The Keep Your Bones Healthy Cookbook

By Laura Kelly and Helen Kelly

Drugs that claim to prevent or redress bone loss can actually cause bones to crumble and break. Calcium supplements, fortified processed food, and pasteurized dairy don't work because the calcium in them doesn't reach our bones. More than 60 percent of American women take calcium supplements (for which they paid $180 million last year), and the 2014 osteoporosis-related fracture-treatment bill was approximately $19 billion.

It’s a grim picture, but The Keep Your Bones Healthy Cookbook can help. Coauthors Dr. Laura Kelly and Helen Kelly have a firm grasp on the disciplines concerned with bone health, and they show readers a natural, effective, and safe approach to conserve bone mass and build healthy bones by eating the right foods in the right combinations. Helen and Laura are mother and daughter. When Helen Kelly was diagnosed with osteoporosis, Laura dug into the research on bone metabolism and digestion. She created a unique diet-based approach to building bone health that emphasizes the importance of choosing, preparing, and combining foods properly so that the body can absorb the nutrients they contain. Helen has been following the plan for two years and has stopped her bone loss completely—without taking any pharmaceuticals.

The book begins with a primer on bone metabolism and the many factors that can help build strong bones—or lead to bone loss. Laura Kelly helps readers understand the roles of individual vitamins, minerals, and enzymes in bone metabolism, providing a framework so readers can work with their doctors to create personalized plans for skeletal health. The book includes more than 100 bone health recipes ranging from sauces and small plates to soups, salads, and main dishes, plus drinks and desserts. Recipes and meals include and feature bone broths, fermented foods, bone-strengthening herbs, and raw dairy. The authors also explain how to make (or grow) your own base ingredients such as ghee, shitake mushrooms, and everyday sourdough bread. Readers can count on their nutrient plan and these recipes to provide food that helps calcium reach, and potentially strengthen, their bones.

Available in: Paperback

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