The Miller's Daughter

The very true story of how author Emma Zimmerman restarted Arizona's historic Hayden Flour Mills.
The Miller's Daughter is a cookbook at the forefront of America's heritage grain movement, with 80 glorious recipes and beautiful, candid stories that celebrate community, agriculture, sustainability and the place of grains at every table.
Emma Zimmerman with her father, Jeff, is a rebel and a dreamer on the outskirts of rural Phoenix. In a country overrun by corporate, homogenised grain farming, the daughter-father team are champions of rare and near-extinct varieties of ancient grains.
In The Miller's Daughter, Emma shares her stories of entrepreneurship and personal growth alongside stunning documentary photography. Her insights show readers how grains can and should be used to elevate our meals every day.
This is the true and captivating story of a mill restarted, of near-extinct grains rescued, and a whole host of nourishing dishes created and enjoyed along the way.
Emma Zimmerman co-founded Hayden Flour Mills in Arizona, USA with her father, Jeff Zimmerman, in 2011. Today, Hayden Flour Mills grows multiple different heritage and ancient grains. Hayden Flour Mills' products have a loyal following and are available in 500+ retail stores including Whole Foods Markets and Eataly. Their flours have also been featured in Martha Stewart Living, Eating Well, Saveur, Bon Appetit and Marie Claire.
The Miller's Daughter taps into the global heritage grain renaissance and the growing awareness of their wide adaptability and cooking potential.
The recipes are creative, delicious and offer a new way of thinking about grains. They are also cookable, simple and use easy to find ingredients (wherever you are).
Hayden Flour Mills supply specialty flours to restaurants across America. As well as selling to chefs, they have created a line of accessible heritage grain retail products.