Author and Hewn Co-Owner Ellen King Going On 14 City Book Tour
EVANSTON, Ill., Oct. 24, 2018 (GLOBE NEWSWIRE) -- Hewn, the premier bakery serving hand-forged, artisan bread and pastries in Evanston, IL, is pleased to announce today the nationwide launch of its first cookbook, Heritage Baking, through Chronicle Books. Created by Co-Owner Ellen King and her team at Hewn, and written in conjunction with award-winning food writer Amelia Levin featuring photography by John Lee, the book shares recipes made with heritage wheat and stone-milled flour for the at-home cook to enjoy real bread and delicious pastries. On a mission to revitalize the grain economy in the Midwest, King pays homage to the small, sustainable grain farmers and artisan millers her bakery works with on a daily basis.
“This cookbook is really focused on bringing baking back to its roots,” says King. “It all starts with the wheat we use, and our goal is to educate at-home cooks on the importance of these heritage grains. While many look for organic and sustainable fruits, vegetables, meats and more, shoppers hardly question the flour available on the store shelves. It is important we ask ourselves where the flour came from, how the grain was grown, and how was it milled, in order to create better bread and pastries.”
King will be taking her cookbook on the road, visiting 14 markets over the next few months and into 2019. The tour schedule includes events in:
- Chicago, IL (October 23-24)
- Boston, MA (November 1)
- Washington, DC (November 3)
- Chicago, IL (November 5)
- New York, NY (November 14-16)
- Chicago, IL (November 24)
- Los Angeles, CA (November 27-28)
- Seattle, WA (November 29-30)
- St. Louis, MO (December 6)
- Green Bay, WI (December 8)
- Ann Arbor, MI (December 12)
- Kohler, WI (2019)
- Napa Valley, CA (2019)
- San Francisco, CA (2019)
- Asheville, NC (2019)
- Las Vegas, NV (2019)
Heritage Baking is the first step in building the demand for heritage wheat, with easy-to-make recipes and first-hand stories from King on her journey as a baker, relationships with local farmers, and deep-rooted passion in learning about the past.
“This very timely bread book stars the wide range of artisanal flours now available to bakers everywhere, but it is so much more,” says Sarah Billingsley, Executive Editor of Chronicle Books. “We love Ellen’s passion, the farm-to-table integrity of her baking, that her breads are delicious, nutritious, and better for the gut because of her starter, the flours she uses, her baking methods – all shared here. We think this will be the bread book of the season, because home bakers will love the new techniques and information that lead to better loaves and more flavor.”
“Ellen King is one of my favorite bakers, and Hewn is a gem,” adds Mark Bittman, acclaimed author of 20+ books and former columnist for The New York Times. “There’s nowhere else you can get such good bread made with flour that’s been so thoughtfully sourced and handled. Here, Ellen shows you how to do it.”
Heritage Baking is available now on Barnes & Noble, IndieBound, and Amazon. To learn more about Hewn, visit www.hewnbread.com.
About Hewn
Hewn is the Evanston bakery that serves hand forged, artisan bread. With a name that means connecting the past with the future, Hewn is a full-service bakery that makes all of its products in-house from scratch daily. Sourcing local and seasonal ingredients from small, local farmers when their flavors are at their peak, all of the breads are hand-mixed, hand-shaped and naturally fermented without commercial yeast. For more information, visit www.hewnbread.com.
Sarah Sackett | sarahs@imrchicago.com
Marci Ponto | marci@imrchicago.com
(312) 878-1222
A photo accompanying this announcement is available at http://www.globenewswire.com/NewsRoom/AttachmentNg/3013bdae-0ea6-4194-bc07-8ddf366eb082