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Archive for December, 2012

Nordic Recipes and Techniques for Organic Bread and Pastry

This fabulous book, Home Baked by Hanne Risgaard, is published by Chelsea Green and distributed by Green Books. It’s a real treat for the eyes and all the more wonderful for coming from a small-scale, organic farm on an idyllic island off the coast of Denmark. The Skaertoft mill is run by the Risgaard family and produces organic, stoneground flour of the highest quality.

Baguettes

Baguettes. Photo: Thomas Tolstrup

The growing movement of Nordic cuisine centres 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.

Bakehouse

The Old Bakehouse. Photo: Marie-Louise Risgaard

With enticing, full-colour 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 Risgaards’ farm on Als, an idyllic island in the southeast of Denmark. Copenhagen’s celebrated restaurant NOMA, recently accorded a ‘World’s Best Restaurant’ award, uses Skærtoft Mølle products.

Risgaard family

The Risgaard family. Photo: Thomas Tolstrup

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. The book includes a guide to basic equipment and kitchen set-up, ingredients, and the history of Skærtoft Mølle and their philosophy.

Nordic Recipes and Techniques for Organic Bread and Pastry

Home Baked is available from the Green Books website for £21.13 (this is 35% off the RRP of £32.50), with free p&p in the UK. Order by Mon 17th December for delivery before Christmas.

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