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 naturea set of principles that guides author Hanne Risgaard in our newest 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 Risgaards’ 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 intentional 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 Everyday, says:
“Many books capture the romance of baking, while others convey the nuts and boltsbut 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.”
But don’t take our word for it see for yourself!
To celebrate the arrival of Home Baked we’d like to share a few of the delectable recipes from the book: one for a bread scented with lavender, and one for a special lemon pie.