Heritage Baking: Recipes for Rustic Breads and Pastries Baked with Artisanal Flour from Hewn Bakery (Bread Cookbooks, Gifts for Bakers,

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Product Details

Chronicle Books
Publish Date
7.2 X 9.3 X 0.9 inches | 1.7 pounds

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About the Author

Ellen King is co-owner and head baker at Hewn. She lives in Evanston, Illinois.

Amelia Levin is a cookbook author, food consultant, and writer based in Chicago.

John Lee is a food and lifestyle photographer based in San Francisco.


"Ellen King represents the new breed of bakers: highly educated, intellectually curious, and committed to producing authentic heritage breads from sustainably grown heirloom grains. Heritage Baking is an important contribution to understanding and appreciating the artisan farmer-miller-baker movement in the United States. This beautifully written, lavishly illustrated labor of love is a must-have for any baker who seeks to create honest, authentic and flavorful breads and pastries." -Stanley Ginsberg, author, The Rye Baker
"Ellen King is one of my favorite bakers, and Hewn is a gem- there's nowhere else you can get such good bread made with flour that been so thoughtfully sourced and handled. Here, Ellen shows you how to do it." -Mark Bittman, acclaimed author of 20+ books, including the How to Cook Everything series
"Why on earth pick up a bag of flour with strange sounding names such as Red Fife, Turkey Red, or Marquis? Allow Ellen King of renowned Hewn Bakery to explain how these heritage varieties add complexity and mesmerizing flavor to your baking." --Maria Speck, award-winning author of Simply Ancient Grains and Ancient Grains for Modern Meals