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Whole Grain Baking Cookbook by Sue Gregg
This cookbook from Sue Gregg teaches you the basics of whole grain baking by two methods: Both with the conventional approach, and with the "Two-Step Process" that utilizes the techniques of soaking, sprouting and fermenting to unlock grain's nutritional potential. An important purpose of this introduction is teaching how to adapt the process to all whole grain recipes, whether found in Sue's cookbooks, or others. This book provides the basics you need for real proficiency.
Sue has also written curriculum for teaching your high schooler baking, at home. This "intro" book stands on its own, or you can use it with the high school curriculum, for which it serves as the instructional text book.
PowerPoint CD Included: With this introductory Whole Grain Baking book, you receive Sue's Whole Grain Baking CD with over 30 step-by-step demonstrations that show you clearly how to prepare the recipes in the book. The close up color photos will bring the recipe steps to life. The slide format allows you to proceed at your own pace, and even go back and review as you wish. Even without the high school curriculum (available separately), this intro book serves as an excellent introductory cookbook in baking, for all ages.
“A true gem for the kitchen library!”
– Lauren K., CA
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|Product Weight (lbs.)||2 lb.|
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By Kfamily on 2/17/2017 - Verified BuyerAdd this to your kitchen library if you're interested in whole grain baking or simply want to know more! This book would make a lovely gift, too. Although I'm a seasoned cook and baker in our home, whole grain baking is a whole new territory that we've ventured into and there is so much we are both hoping to learn. We have been enjoying using our grain mill to make fresh flours form whole grains but needed a guide to help us lay a solid foundation. Sue Gregg is a talented home cook, writer, educator and she has lots of nutritious and creative recipes. Personally, I find this book fun to read and much more helpful than expected since there is so much history, ingredient and baking and nutrition science explored and explained. In a few months time, I hope to come back for a review on the recipes and information in this wonderful little book! The book is made and printed in the United States and the quality is very nice. The front cover is reinforced and protected by a clear sheet that lays on top (we appreciate that since baking can get messy very quickly) that's attached to the binding and there is also a CD that is included in a clear pouch in the very back. I'm looking forward to sitting down and reading everything and learning new things. My husband was very happy to see a healthy waffle recipe. Cheers to making delicious "staff of life" for many years to come! : )3 out of 3 people found this review helpful. Did you?
By Emmi in WI on 4/4/2020 - Verified BuyerI thought I was buying a coookbook on baking with whole grains. I’m new to the whole grains movement and am always looking for ideas beyond the traditional loaf of bread. Much to my delight and surprise, the author, Sue Gregg, goes above and beyond just providing recipes. She details out the components needed to cook with whole grains and why they are important, and even options and why the options may be better (buttermilk vs. soured milk vs. acidified medium, for example). I spent two hours combing over the book the first day I got it.
I have always found Pleasant Hill Grain a delightful company to work with, and will continue to use them as a resource going forward.Was this review helpful to you?
By Nancy P. in IA on 8/24/2019 - Verified BuyerI have looked through this cookbook and see many recipes I will use and much information on grains in general. I think it will be my go-to book on whole grains.Was this review helpful to you?
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