A Handful of Flour

'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

“Shipton Mill: the flour fuelling Britain's baking revolution.-- the Guardian”

This book will help you to discover and bake with incredible varieties of grains and flours. Bonne boulange! Richard Bertinet
It's such a treat to be allowed into the world of Shipton Mill through this book. We get to meet the Shipton family, friends and millers, we learn about all sorts of flours and then, to boot, get inspired to cover our own kitchen work surfaces in flour. 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. Any business or book which manages to pull this off deserves to be celebrated. Yotam Ottolenghi
John Lister's artful blend of idealism, manufacturing ingenuity and style has made Shipton the UK's leading organic mill and a key supplier of fl our to the artisan bread revolution. The story of a restless creativity at work is jauntily told by his daughter in this exposition of life in an exceptional country mill, celebrating grain, flour and bread with a host of information and well-worked contemporary recipes. Andrew Whitley, author of Bread Matters and founder of the Real Bread Campaign
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
A Handful of Flour; recipes from Shipton Mill, has sought to gather all her family's knowledge about flour in one place, along with some delicious recipes, from bread, to pasta and puddings. The Telegraph
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
This book will help you to discover and bake with incredible varieties of grains and flours. Bonne boulange! -- Richard Bertinet
It's such a treat to be allowed into the world of Shipton Mill through this book. We get to meet the Shipton family, friends and millers, we learn about all sorts of flours and then, to boot, get inspired to cover our own kitchen work surfaces in flour. 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. Any business or book which manages to pull this off deserves to be celebrated. -- Yotam Ottolenghi
John Lister's artful blend of idealism, manufacturing ingenuity and style has made Shipton the UK's leading organic mill and a key supplier of fl our to the artisan bread revolution. The story of a restless creativity at work is jauntily told by his daughter in this exposition of life in an exceptional country mill, celebrating grain, flour and bread with a host of information and well-worked contemporary recipes. -- Andrew Whitley author of Bread Matters and founder of the Real Bread Campaign
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
A beautiful book, drawing on a wealth of expertise and tradition... Bread making enthusiasts will love the likes of rock salt and rosemary focaccia, but there are also recipes for quiches, pizzas, pasta and puddings. -- Juanita Coulson The Lady
A Handful of Flour; recipes from Shipton Mill, has sought to gather all her family's knowledge about flour in one place, along with some delicious recipes, from bread, to pasta and puddings. Telegraph
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

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.

'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.' Y otam 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

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