Chef Carlos Gaytan Opens a Restaurant in Mexico, and More Intel

by Ashok Selvam

—Hewn, Evanston’s artisan bakery in the suburbs, will release a cookbook next year. It’s called Hewn Heritage Baking from co-owner Ellen King with an assist from local food writer extraordinaire Amelia Levin. Readers will learn about heritage wheat, stone-milled flour and how to bake pastries and bread. Levin is excited about the book, which is going through the first round of edits: “I truly think this book is the first of its kind in that just as we have all been obsessed with local tomatoes and knowing our produce and meat farmers. Now we’re taking a hard look at wheat and flour and where that comes from and how it’s produced. This book will include information on how to find freshly milled flour using sustainably grown, heritage wheat varieties and recipes for baking with that flour to create some of the best bread and pastries you have had in your life!” Look for the book in fall 2018 from Chronicle Books.

Read more at Eater.com.