SOUTHERN GROUND

RECLAIMING FLAVOR THROUGH STONE-MILLED FLOUR

I am thrilled to announce that we are now taking orders for my cookbook, Southern Ground: Reclaiming Flavor Through Stone Milled Flour

Published April 27th, 2021, Southern Ground is a narrative-driven cookbook which tells the story of this mill and all things milling, of farmers, and of bakers, and baking instruction, with recipes drawn from bakeries throughout the Southeast. 80+ recipes ranging from sourdough breads to cookies, cakes, hand pies, galettes, crackers, and more—all made with 100% cold stone-milled flour. With stunning photography by Rinne Allen and stellar editorial and design from Ten Speed Press, Southern Ground is the capstone of my 25 years in this profession. I am beyond excited to share this with you.

“With head and heart, Jennifer Lapidus shares the story of grain in the United States and the people who have lovingly nurtured and transformed it. Her commitment to elevating the many factors that distinguish commodity from artisan is why I am thrilled that she has not only filled out the picture of her life but shared—through exquisite, delicious recipes—the ways in which baking has transformed the lives of others.”
— Simran Sethi, journalist and author of Bread, Wine, Chocolate: The Slow Loss of Foods We Love
“Southern Ground is a collection of smart, deeply flavorful recipes that also tell the fascinating story of what we have given up in the name of extractive food production and how we can get it back. Jennifer Lapidus will change the way you look at the power of food and farming.”
— Andrea Reusing, chef and owner of Lantern, author, Cooking in the Moment: A Year of Seasonal Recipes
“The inspired and delicious recipes in Jennifer Lapidus’s Southern Ground make the case that fresh flour—which is to say freshly milled flour—is the foundation of Southern cuisine. Which makes this more than a cookbook—it’s a blueprint for the future of American baking, powered by a dedicated community of millers, farmers, and bakers.”
— Dan Barber, executive chef and co-owner of Blue Hill at Stone Barns
“I felt like I was there, on the journey with Jennifer Lapidus herself, as I read her beautifully written book Southern Ground. By sharing with us the reinvention of herself from baker to miller, she actually has become a living bridge, linking farmers and bakers in a new, yet ancient kind of collaborative dance. Rich in its wisdom and telling—not to mention its many inspirational recipes—you will definitely want to add this book to your collection, no matter how many bread books you already own.”
— Peter Reinhart, executive director of the Johnson & Wales University International Symposium on Bread and author of The Bread Baker’s Apprentice

PRESS

To err is human… Southern Ground corrections.