Heritage Baking with Ellen King and special guests
This is a ticketed event. Your $10 ticket includes a food tasting at the event of recipes from the book. You can buy tickets in-store (no fees), by phone at 781-431-1160 (no fees), or online by clicking the link below (fees apply).
ABOUT THE COOKBOOK
Here is a go-to resource for bakers of all skill levels who love new information and techniques that lead to better loaves and more flavor. These 45 foolproof recipes for delicious, nutritious, good-for-the-gut breads and pastries star a wide range of artisanal flours that are now readily available to home bakers. These flours add layers of flavor and texture, and combined with a natural starter and long fermentation, make these baked goods enjoyable even by those who have difficulty with gluten. In-depth master tutorials to starter, country loaves, and adjusting recipes for different flours are paired with step-by-step photography sequences that help visual learners get these fundamentals just right. Including recipes for one-of-a-kind rolls, scones, muffins, coffee cake, cookies, brownies, and more, this is a new take on baking for the home baker's cookbook canon.
ABOUT THE AUTHOR
Ellen King is the co-owner and Director of Baking Operations at Hewn. She is a classically trained chef and has worked in various restaurants in Seattle with a specialty in French, Mediterranean and Vegetarian foods. She also served as the artisan cheese buyer for Whole Foods in Bellevue, WA. Ellen spent time at Quillisascut Farm School, a sustainable farm school in Rice, WA, where she first learned to bake bread in a wood fired oven. She has also been a chef instructor for the “Food as Medicine” culinary classes held in Evanston with Dr. Geeta Maker-Clark. Ellen attended the Seattle Culinary Academy where she was awarded the Les Dames d’Escoffier 2003 scholarship. She holds an MA in American History from the University of Maine, and a BA in History from St. Norbert College. She was chair of the Evanston Backyard Chicken Committee, served on the Evanston Environment Board and is a member of Chefs Collaborative, Women Chefs and Restaurateurs and the Bread Bakers Guild of America. Ellen oversees all of the Back of House and baking operations at Hewn.
ABOUT THE GUESTS
When Christy Timon, together with her husband Abe Faber, decided to open an artisanal bread store on a quaint corner of the Brookline neighborhood of Boston in 1983, she didn’t foresee the success of the bakery as one of the best in Beantown. Clear Flour Bread was originally a wholesale business, providing bread for small businesses and wine shops in the area. But when the smell of the freshly baked goods wafted through the blocks and word of mouth spread, the name began to catch many Brookline and Boston dwellers’ radars. Soon, lines of people were snaking out of her shop every day and she decided to open the store as a bakery.
During more than 20 years of living and kneading in Clear Flour Bread, Timon has created a family of bakers who work alongside her day and night, and a community of customers who frequent her shop—both bonded by the love for her bread and pastries.
Maria Speck is the award-winning author of the new SIMPLY ANCIENT GRAINS, and ANCIENT GRAINS FOR MODERN MEALS (both by Ten Speed Press).
Simply Ancient Grains was selected as a top cookbook for 2015 by the Washington Post, the Huffington Post, and Sweet Paul, as well as on NPR’s Here & Now. Maria’s first cookbook, Ancient Grains for Modern Meals won multiple awards, among them the coveted Julia Child Award and the Health and Special Diet award from the International Association of Culinary Professionals (IACP) as well as a Gourmand Award. Both the New York Times and the Washington Post named Ancient Grains a top cookbook, and Cooking Light magazine included it as one of the 100 best cookbooks of the past 25 years.
Our mission at Maine Grains is to be a leading partner in building a regenerative economy by milling nutritious, organic, and heritage grains using a traditional stone milling process. We source high-quality grains from our region and distribute throughout the northeast. Through a traditional stone milling process, we preserve nutritional content and improve the performance of our flour for natural fermentation baking and cooking. Our principal foundation is that Maine Grains will provide a strong, positive community impact by creating jobs, improving land utilization, focusing on a holistic food chain, enabling farm-to-table benefits and serving as a successful model of local economic growth. We aim to show that business can be used as a force for good.
*Buy your copy from Wellesley Books in order to meet the author and have her sign your book at the event.