Part memoir, part cookbook, The Miller’s Daughter is the true story of how Emma Zimmerman and her father revived Arizona’s historic Hayden Flour Mills—and with it, a variety of ancient grains nearly lost to time. Featuring 80 recipes organized by grain, this James Beard–nominated book invites you into Emma’s journey of sustainability, resilience, and everyday nourishment.

From pink polenta to sprouted barley salad, each dish celebrates the beauty of heritage grains and the communities they connect. It’s a love letter to food, farming, and the power of starting from the ground up.