MARC Record from Library of Congress

LEADER: 05409nam a22004458i 4500
001 2012016849
003 DLC
005 20120608161020.0
008 120608s2012 vtu 000 0 eng
010 $a 2012016849
020 $a9781603584302 (hardback)
020 $a9781603584319 (ebook)
040 $aDLC$beng$cDLC$erda$dDLC
041 1 $aeng$hdan
042 $apcc
043 $aev-----
050 00 $aTX769$b.R59213 2012
082 00 $a641.81/5$223
084 $aCKB004000$aCKB009000$aHOM022000$2bisacsh
100 1 $aRisgaard, Hanne.
240 10 $aHjemmebagt.$lEnglish
245 10 $aHome baked :$bNordic recipes and techniques for organic bread and pastry /$cHanne Risgaard ; foreword by Jeffrey Hamelman ; photography by Thomas Tolstrup ; translated by Marie-Louise Risgaard, with Robert Jonathan Whittle.
260 $aWhite River Junction, Vermont :$bChelsea Green Publishing,$c2012.
263 $a1209
300 $apages cm
336 $atext$2rdacontent
337 $aunmediated$2rdamedia
338 $avolume$2rdacarrier
500 $aTranslated into English and adapted from the book originally published in Danish in 2009 by Gyldendal A/S, Copenhagen, as Hjemmebagt.
520 $a"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, Sk©Œrtoft M©ılle-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 Sk©Œrtoft, 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 Sk©Œrtoft M©ılle 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 Sk©Œrtoft 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"--$cProvided by publisher.
520 $a"Hanne Risgaard offers recipes for unique bread and pastry that bring a Nordic approach to bread baking that feels worlds away from most conventional baking books. Risgaard offers practical information not only on the concepts and processes behind creating delicious Scandinavian breads, but also concise growing and cultivation information about the grains themselves, as well as a guide to basic equipment and kitchen set-up, ingredients, and the history of Skr̆toft and their philosophy. At the beginning of each recipe there is a brief story contextualizing where the recipe comes from. Their world comes alive! Home Baked includes detailed sections on: baking with yeast; sourdoughs; baking without a raising agent (pies, cakes, cookies, crackers); and covers grains such as wheat, spelt, barley, and rye. The breads include unique ingredients like foraged herbs and greens, such as the Cocotte with Ramsons (either put directly in the bread dough or preserved in a syrup of pearls of rye and sea buckthorn berries); as well as other interesting standouts like the Buns for Tilters (with apple and yogurt, prepared for the annual horse games), Green Knots (made with stinging nettle, in honor of the fight to save the nettle in France), Rosemary Sourdough, Elderflower Muffins, and more"--$cProvided by publisher.
650 0 $aBread.
650 0 $aPastry.
650 0 $aCooking, Scandinavian.
650 0 $aCooking (Natural foods)
655 7 $aCookbooks.$2lcgft
650 7 $aCOOKING / Methods / Baking.$2bisacsh
650 7 $aCOOKING / Courses & Dishes / Bread.$2bisacsh
650 7 $aHOUSE & HOME / Sustainable Living.$2bisacsh
856 42 $3Cover image$uhttp://www.netread.com/jcusers/1303/2574086/image/lgcover.3773295.jpg