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 Home Baked.
With enticing, full-color photographs throughout, Home Baked offers recipes and techniques for baking artisan bread and pastry using organic, nutrient-rich grain and stone-milled flour grown and milled on Skærtoft Mølle, the Risgaard’s farm on Als, an idyllic island in the southeast of Denmark. At Skærtoft, there is a belief in organic, small-scale-produced whole grains, traditional stone-ground milling techniques, the use of wild fermented sourdough and organic yeast, and attention to terroir. In fact, Copenhagen’s celebrated restaurant NOMA, recently accorded a “World’s Best Restaurant” award, uses Skærtoft Mølle products.
Risgaard’s recipes include unique ingredients like foraged herbs and greens--such as the Cocotte with Ramsons, elderflower muffins, and “Green Knots” made with stinging nettle--that emphasize the distinct Nordic approach to bread baking that is worlds away from most conventional baking books. Readers will also find 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 MØlle and their philosophy.
Perfectly timed for the growing interest in Scandinavian, and particularly Danish, cuisine, Home Baked is a must-have book for any bread lover’s library.