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 “I’ve experienced the truth of the Hedgebrook phrase “radical hospitality”. It’s an umbrella of care that covers such things as fruits, vegetables and flowers straight from the garden, and the attention given to preserving the long stretches of undisturbed hours that writers crave.” ~Gloria Steinem, Hedgebrook alumna

With the release of the Hedgebrook Cookbook: Celebrating Radical Hospitality, the chefs of Hedgebrook bring creative nourishment from their farmhouse table to your kitchen with a mouthwatering debut cookbook that includes over 90 recipes and 18 original writings from notable Hedgebrook alumnae, such as bestselling novelists Karen Joy Fowler (We Are All Completely Beside Ourselves), Dorothy Allison (Bastard Out of Carolina), Ruth Ozeki (A Tale for the Time Being), Jane Hamilton (A Map of the World), Monique Truong (The Book of Salt); award-winning poet of witness Carolyn Forché, memoirist Claire Dederer (Poser), musician Thao Nguyen (of Thao & the Get Down Stay Down), and more.

Hedgebrook Cookbook: Celebrating Radical Hospitality is published through SheWrites Press, an independent publishing company founded to serve the largest global community of women writers online, and women writers everywhere. Proceeds from the sale of the cookbook will support Hedgebrook’s mission to nurture the voices and work of a growing global community of women writers.

“Now, from our table to yours, we’re bringing the essence of what happens at our retreat, when women writers come together in solitude and community. This is a beautiful book – and so much more: it’s the experience of radical hospitality, fuel for your creative process, fodder for conversation and connection, a way of being in the world.” ~Amy Wheeler, Hedgebrook Executive Director


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The second edition of the Hedgebrook Cookbook is now available. Order yours today!


April 7, 2014: “Radical Hospitality”: The Recipes Behind the Magic of the Hedgebrook Cookbook, Food Riot, written by Dana Staves

December 12, 2013: This Farmhouse Cookbook Will Show You How Gathering at the Table Can Revive Your Spirit. Yes! Magazine

November 15, 2013: Cookbooks connect us to what springs from the good earth. Seattle Times, written by Valerie Easton

October 16, 2013: The days are twice as long, Orangette Blogwritten by Molly Wizenberg

October 9, 2013: Feed the body and nurture the soul with Hedgebrook’s new cookbook, Whidbey Life Magazine, written by Susan Wenzel 

September 25, 2013, A Retreat From Distraction, City Arts, written by Leah Baltus

September 18, 2013: Radical hospitality, nurturing comfort: Italian Chicken Stew, Blue Kitchen

September 17, 2013: Recipes with Literary Flair from Hedgebrook, Daily Candy Seattle, written by Ashley Breckel

September 17, 2013: Hungry at Hedgebrook, Seattle Weekly, written by Nicole Sprinkle

September 11, 2013: Recipes From The Hedgebrook Cookbook, epicurious, written by Lauren Salkeld

September 10, 2013: An insightful cookbook celebrates “radical hospitality,” King 5, New Day Northwest

September 1, 2013: ‘Radical Hospitality’ at the Hedgebrook writers colony, written by Nicole Brodeur

August 20, 2013: A Chard Frittata of One’s Own, Seattle Met, written by Celia Bever

August 6, 2013: Hedgebrook announces the Hedgebrook Cookbook: Celebrating Radical Hospitality.

Release date: September 10, 2013
Retail Price: $24.95

Published by SheWrites Press


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Download a copy of the press release.

Cookbook: Debut Hedgebrook Cookbook: Celebrating Radical Hospitality. Includes
90 recipes, 71 images, and 18 original writings from Hedgebrook alumna.

Release date: September 10, 2013

Retail Price: $24.95

Website: https://hedgebrook.org/cookbook

Publisher: She Writes Press
New York/ San Francisco

Publisher Contact Info:
Brooke Warner, Publisher for SheWrites Press

Find Hedgebrook Online:
Facebook (https://www.facebook.com/Hedgebrook)
Twitter (https://twitter.com/writehedgebrook)
Instagram (https://instagram.com/hedgebrook)
Website (https://hedgebrook.org)

Press Contact info:
Nicole Vandenberg, Vandenberg Communications

Hedgebrook Contact info:
Amy Wheeler, Executive Director
Whidbey Island Office: 360.321.4786
Seattle Office: 206.325.6773


Order Now!


The second edition of the Hedgebrook Cookbook is now available. Order yours today!

Release Date: September 10, 2013
Retail Price: $24.95

At checkout, you’ll have the option to sign up to learn more about our programs, events, and opportunities by and for women writers. We hope you’ll join our community!


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Featured Recipes:


Zucchini Fritters
Serves 6 to 8

1 lb zucchini, grated
2 tsp coarse salt
4 scallions, chopped
1⁄4 C dill, minced fine
1⁄2 C mint, minced fine
4 eggs, lightly beaten
3⁄4 C pecorino romano cheese, grated 6 T flour

Grate zucchini using a large hole grater or food processor. Place grated zucchini in a large bowl. Mix in salt. Let stand at least 30 minutes. Drain well, squeeze water from zucchini and place zucchini in a clean bowl with scallions, dill, mint, beaten eggs, cheese and flour. Mix together well.

Heat 2 to 3 tablespoons of olive oil on a griddle or a large fry pan over medium heat. Use a quarter cup measure to scoop up zucchini mixture to form pancakes on the griddle or fry pan. Cook on one side until pancakes start to brown. Flip the pancakes and cook until they are firm and nicely browned, about 3 to 4 minutes per side.



Blueberry Scones
Makes 8 scones

2 C flour
1½ tsp cream of tartar
¾ tsp baking soda
½ tsp salt
2-3 T sugar (to taste)

8 T cold butter, cut into 16 pieces
½ C blueberries (frozen)
½ C milk (or more if needed)
1 egg
sugar for topping

Preheat oven to 400 degrees.

In a small bowl combine flour, cream of tartar, baking soda, salt and sugar.
Put cold pieces of butter into a food processor with a steel blade. Add the flour mixture all at once and pulse just until mixed. You should still see some bits of butter. (This can be done by hand using a pastry blender.) Turn butter and flour mixture into a bowl. Gently stir frozen blueberries into the flour mixture by hand.

In a separate bowl, mix milk and the egg together. Hold out 2 Tablespoons of this mixture to brush on top of scones later. Add milk and egg mixture to the flour mixture and gently mix together with your hands until just incorporated, trying not to smash up the frozen blueberries too much. If dough does not stick together add a little more milk one tablespoon at a time.

Turn dough out onto a floured surface and divide the dough into two balls. Gently flatten one ball into a disk and dust lightly with flour. Fold in half and reshape into a mound. Repeat with second ball of dough. Brush the egg wash on the top of each mound and sprinkle with coarse sugar, if desired. Cut each mound into four wedges.

Place the eight scones with ample room between them, on an un-greased baking sheet. Bake for 12 to 15 minutes.