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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 her book Home Baked.
With gorgeous photographs throughout, Home Baked offers recipes and techniques for baking artisan bread and pastry using organic, nutrient-rich grain and stone-milled flour. The book comes from Skærtoft Mølle, the Risgaard family’s farm on an island in the southeast of Denmark. Both in their farming, and in their baking, the Risgaards believe in organic, small-scale-production of whole grains, traditional techniques for milling and for capturing wild yeast, and paying attention to terroir. The care taken by the Risgaards has earned them the attention of chefs, bakers and food writers everywhere. Copenhagen’s celebrated restaurant NOMA, recently accorded a “World’s Best Restaurant” award, uses Skærtoft Mølle products.
Peter Reinhart, author of Whole Grain Breads and Artisan Breads Every Day, says:
“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.”