'Shipton Mill: the flour fuelling Britain's baking revolution.' the Guardian
'A beautiful and comprehensive guide to baking with a variety of grains and flours... a must for any avid baker.' Good Housekeeping
'Foolproof recipes from flour expert Tess Lister are ideal for bakers of all abilities' Great British Food Magazine
'It's such a treat to be allowed into the world of Shipton Mill through this book...The tradition of milling flour and making bread is a timeless one. Keeping things simple when so much in life gets more complicated is actually really hard... [and] deserves to be celebrated.' Yotam Ottolenghi
A Handful of Flour is the only bread-making book you need to start baking delicious food at home.
In this, their first, much-anticipated book, Tess Lister of Shipton Mill will show you how to choose the best flour for breads, pastry, pizza, cakes, tarts, biscuits and more. As well as covering the well-loved varieties of white and wholemeal flours, Tess will introduce you to ancient grains such as spelt, einkorn, emmer and khorasan. The book also explores the stunning flavours of many gluten-free flours, including rice, almond, chestnut and teff.
It is not simply a book of recipes but, like Shipton Mill itself, is grounded in the belief that flour matters. A simple ingredient which, if chosen and treated with care, can make all the difference. Shipton Mill's flour is the one that professional and home bakers namecheck, from Richard Bertinet to Andrew Whitley to Darina Allen, Raymond Blanc, Jamie Oliver, Hugh Fearnley-Whittingstall and Yotam Ottolenghi.
Whether you simply want exciting recipes that explore the full range of flours available to us or to understand how best to employ them in your baking, this book will become as enduring as the Mill itself.
Shortlisted for the Best First Book Award by the Guild of Food Writers 2017.
'This is the book I've been waiting for... what a joy to see the skills and knowledge being passed on with such passion by the miller's daughter.' Darina Allen
Tess grew up at Shipton Mill and is a passionate home cook, having learned with the Shipton experts. Lovingly rebuilt by friends and family, the Mill celebrates the community ethos and values it was founded on: 'a time for everything, and everything in its own time'.
John Lister discovered the derelict site in 1981 and founded the Mill as it stands now. Lovingly rebuilt by friends and family, it celebrates the community ethos and values it was founded on. The Mill has also been featured in various television series, including the BBC's Kitchen Secrets by Raymond Blanc.
