"The Miller's Daughter is a back-to-the-future kind of cookbook. The recipes are enticingly modern, but highlight heritage grains so they are both ancient and modern at the same time." - Sharon Salomon, Edible Phoenix?
"Emma Zimmerman truly understands what it means to engage food as the means of healing our bodies, our communities, and our earth. These pages open a door to follow in her footsteps. A true education for the senses - beautiful, thoughtful, flavorful, and meaningful." - Alice Waters, founder of Chez Panisse The Edible Schoolyard Project
"Bioengineer turned miller-farmer-baker Emma Zimmerman renounces the dominion of all?purpose white flour. And in the same breath, she makes brilliant connections between flavor, farming and the fight against climate change through a class of diverse, remarkable grains." - Dan Barber, chef author
"Emma has beautifully captured the Hayden Flour Mills journey, and what life is all about: family, food, friendship, community and connection."- Chris Bianco, James Beard Award-winning chef, Pizzeria Bianco
"I was thrilled to learn more about the unique, alternative flours and grains highlighted in Emma Zimmerman's new cookbook, The Miller's Daughter. As is true for many of the best cookbooks, its pages contain more than inspiring recipes and insights on food alone." - Isabelle Eyman, Camille Styles
"Emma Zimmerman demonstrates how we can enjoy classic, traditional recipes using a diverse range of heritage flours and grains for enhanced flavour and nutrition. This is a must-add to your collection, telling the story of a family business that grows and mills with care for the planet. You'll discover recipes from barley flatbread and einkorn waffles to chocolate polenta cake and toasted oatmeal pies, complete with stunning images to help guide you. I want to try everything in this book!" - Michael James, baker author?
"It is a dreamy cookbook that goes far beyond baking." - Jenny Hartin, Eat Your Books
"The Miller's Daughter is a wonderful primer for understanding how the heritage grain movement is tied to sustainability and community." - Shipshape Eatworthy
"If you love baking and cooking with unusual flours, whole grains, and the like as much as I do, I suspect you'll love this book." - Heidi Swanson, 101 Cookbooks
"Zimmerman inspires us to diversify our pantries -- for the benefit of the planet and our palates." - Susan Puckett, The Atlanta Journal-Constitution
"The personalized, almost memoirish account gives the book a nice feel. It's about sustainability and respect for agriculture - along with some tasty grain-based recipes." - Marc Bona, cleveland.com