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Pleasant Hill Grain
Cookbooks, Books & Videos

Would you like to buy the very best... for less... and enjoy personal service too? At Pleasant Hill Grain we offer the finest kitchen tools, at great prices, and provide personal service both before and after your purchase. We appreciate your visit today and hope you enjoy your time at our shop. Please call or e-mail if you have questions or if we can assist you in any way.  We like to help and we'd love to hear from you!


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Many of these great books and videos really can't, in all fairness, be pigeon-holed into just a single category. These classifications provide some helpful organization, but many of them are multifaceted resources. So be sure to look around well before you leave or you'll miss some gems!
On this page:
On other pages:

Main Cooking & Baking

Bread Baking
Artisan Bread Baking
Healthy Cooking/Whole Grains

Auto Breadmakers
Country Living / Sufficiency

Dehydrating

Pressure Cooking
Rice Cookers

Salsa & Dips
Slow Cookers
Tortillas & Grilling
Biscotti


Gluten-Free
Juicing
Sue Gregg Cookbooks
Ice Cream & Smoothies
Meats
Pasta ~&~ Pizza
Toaster Ovens
Cooking/Baking for/with Children



The America's Test Kitchen
Family Cookbook
by Cooks Illustrated


"Overall, this is one of the best all-around reference cookbooks we've seen in a long time. It's an every day guidebook that serves as both a teacher for novices and a reminder for seasoned home cooks." – LA Weekly
By Cooks Illustrated: The America's Kitchen Family Cookbook, Revised 3rd Edition

Many years in the making, this comprehensive cookbook in its new updated edition delivers more than 1,200 foolproof recipes for classic American family fare in a clear, accessible style. Beautiful step-by-step photos illuminate every conceivable technique from chopping shallots and rolling out pie dough to cutting up a chicken and tying a roast. In fact, just about anything you want (or need) to do in the kitchen will be explained in these pages in the test kitchen’s approachable, no-nonsense voice. In addition, the recipes will keep you busy (and your friends and family happy) for years to come since we’ve included hundreds of easy weeknight dishes (like Skillet Lasagna and One-Pot Chicken and Rice), company and holiday-worthy dinners (like Beef Burgundy, Roast Leg of Lamb, and Flourless Chocolate Cake), dozens of menus, shopping tips, equipment ratings and more. Light recipe makeovers are also included in this updated edition.

A cooking tutorial bound in a sturdy five-ring binder, The America's Test Kitchen Family Cookbook is the one and only basic cookbook you will ever need, covering every course, from appetizers to desserts, plus chapters on breakfast, sandwiches, sauces and condiments, and beverages. Friendly and to-the-point test kitchen tip boxes accompany the recipes and point out either where you might go wrong, or a special technique or ingredient that makes the recipe successful. Helpful charts (like primers on steaming vegetables and cooking grains) and Cooking 101 pages (covering topics like brining meats, buying cheeses, and how to prepare crudités) make this a reference unlike any other.

Over 1200 recipes | 736 pages | Hardcover ring-bound | 1500 color photos

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Family Baking Book
The America's Test Kitchen
Family Baking Cookbook
by Cooks Illustrated




"This is a must-have book for all bakers." – Associated Press

"One of the top 10 cookbooks of the year."
Chicago Tribune



Pleasant Hill Grain is a Member
of the Better Business Bureau

By Cooks Illustrated: The America's Kitchen Family Baking Book

The companion baking book to the best-selling America's Test Kitchen Family Cookbook! The America's Test Kitchen Family Baking Book is a practical and comprehensive baking book for every home baker with more than 700 foolproof recipes and hundreds of color step-by-step photographs. The recipes range from the easy and approachable, like simple bowl cakes and quick breads, no-knead bread, no-bake cookies, to the more ambitious and demanding, like artisan breads, fancy layer cakes, and even elegant wedding cakes!

Similar in format to The America's Test Kitchen Family Cookbook, this comprehensive ring-bound cookbook demystifies for all home bakers the many pitfalls that can plague beginning and even experienced pie makers, bread bakers, and cake creators. The America's Test Kitchen Family Baking Book delivers the foolproof recipes, step-by-step instructions, and troubleshooting guides that have become the hallmark of America's most trusted test kitchen. For anyone who has made pie dough that seems impossible to roll out, bread that doesn't rise, or a birthday cake they were less than proud to serve, this book will be a lifesaver as well as a life-long and trusty baking companion. So whether you are an accomplished baker looking for a great collection of new recipes or a beginning baker looking for a practical step-by-step guide and easy recipes to bake for your family -- you'll find it all inside.

Easy to navigate: 16 chapters that make it easy to find exactly what you're looking for: Baking Basics · Bakeware and More · Quick Breads and Muffins · Breakfast and Brunch · Rolls and Loaves · Rustic Breads · Flatbreads and Pizzas · Drop Cookies · Icebox and Cookie Cutter Cookies · Fancy Cookies · Brownies and Bar Cookies · Snack Cakes, Sheet Cakes, and Cupcakes · Bundt, Tube, and Pound Cakes · Layer Cakes · Special Occasion Cakes · Wedding Cakes · Fruit Desserts · Pies · Tarts · Pastries · Custards, Puddings, and Soufflés · Light Baking · Frostings, Toppings, and Sauces · In addition to the recipes, the book is full of test kitchen tips that explain how or why a recipe works (and where you could go wrong), and illustrated troubleshooting guides (where we highlight the most common baking problems and their solutions). The America's Test Kitchen Baking Book will help anyone tackle baking favorites with confidence with:

  • Troubleshooting Pages: Illustrated solutions to and explanations of common baking obstacles.
  • Recipes At a Glance: Mini tutorials on key recipes with step-by-step photos of how they each come together.
  • Don't Make This Mistake: We show you what happens when you use both the right and wrong techniques.
  • Great for Beginners: Highlighted recipes which are perfect for new bakers.
  • Cross-Referenced Equipment Chart: Easily find our up-to-date ratings for equipment needed for the recipe you're making.
  • Baking Basics: Illustrated primers on basic baking essentials, including "All About Flour," "All About Butter", "All About Eggs," and "All About Chocolate".
  • Bakeware and More: The test kitchen's cookware recommendations and reviews of all necessary baking equipment, from rolling pins to muffin tins.

700 recipes | 552 pages | Hardcover ring-bound | 1200 step-by-step and finished photographs

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Baking Illustrated
by Cooks Illustrated

Baking Illustrated

Have you ever devoted a Sunday afternoon to baking bread only to turn out loaves that are misshapen and dense? Or struggled over pie crust, ending up with a dry and crumbly dough that was impossible to roll out? We have. And that’s why the test cooks and editors at Cook’s Illustrated have exhaustively examined every technique, ingredient and piece of equipment that is critical to baking success to come up with 350 recipes that take the guesswork out of baking.

This new 528-page baking companion includes recipes ranging from quick breads and yeast breads to pizza, cookies, cakes, pastry, crisps, and cobblers to all manner of pies and tarts. It includes American home classics (including Southern Cornbread, Pecan Sandies, and Sour Cream Coffee Cake) as well as more contemporary favorites (such as Rosemary Focaccia, Orange-Almond Biscotti, and Chocolate Truffle tart) and European baked goods (such as Brioche, Black Forest Cake, and Tart Tatin.) Every recipe has been exhaustively researched and tested to bring you the “best” recipe (we’ll let you be the judge) along with detailed and precise explanations for everything from why you should use unsalted butter to the best oven temperature. We’ve also tested every kind of baking equipment available, from mixers and food processors to the humblest spatulas and loaf pans.

32 pages of color photographs demonstrate good results as well as bad, and 500 hand-drawn, step-by-step illustrations help you perfect your technique for fail-safe baking. Also included is a 16-page, full-color technique insert that shows you how to avoid some of the most common pitfalls in baking, such as overmixed egg whites, cheesecakes that crack, or bread dough that has overproofed. (We know a lot about mistakes – we’ve made them all.) You’ll also receive handy tutorials on baking basics, including how to stock your pantry and how to store and measure ingredients, cream butter, and roll out pie dough. Hardback, 528 pages.

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Your company provides the sort of service I thought did not exist anymore. I'lI purchase more things from you in the future because of your great service and your honesty... Thanks again for all your assistance! – Greg Ortega, Phoenix AZ

DIY cookbook from Cooks Illustrated
The America's Test Kitchen
DIY Cookbook
by Cooks Illustrated
New from Cooks Illustrated: The America's Test Kitchen DIY Cookbook

Isn't it satisfying to create something yourself? We think so! The editors at Cook's Illustrated, test cooks, and staff share their favorite from-scratch projects in this America's Test Kitchen DIY Cookbook. They walk you through every recipe, allowing you to easily create store-bought staples and gourmet favorites all from your own home.

Pantry staples: For the freshest, best results, make your own ketchup, hot sauce, and vanilla extract. For the adventurous, there's sriracha, harissa, and wine vinegar.

Jams and jellies: Preserve the seasons with orange marmalade, strawberry jam, and apple butter, while wine jelly and bacon jam are great year-round options.

Pickled favorites: Get your pickle fix with classics like bread-and-butters and sour dills, plus test kitchen favorites like dilly beans, giardiniera, and kimchi.

The dairy best: Making fresh cheeses like ricotta and goat cheese, churning butter, preparing yogurt, and even making soy milk are simpler than you might think.

Charcuterie at home: From artisanal pancetta, prosciutto, pâtés, and terrines to everyday favorites like bacon, chorizo, and beef jerky, our recipes have the carnivore covered.

Snacks and sweets: Make store-bought favorites like rich buttery crackers, marshmallows, and graham crackers fresher and better. Or take the fancier route with lavash crackers, grissini, salted caramels, and chocolate-hazelnut spread.

Beverages: Stock your fridge with root beer, ginger beer, and cold-brew coffee. Stock your bar with sweet vermouth, cocktail bitters, and tonic water. Plus, our IPA beer recipe is ideal for first-time home brewers.

Over 100 recipes | 368 pages | Paperback | Color photographs throughout

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The New Best Recipe
by Cooks Illustrated
By Cooks Illustrated: The New Best Recipe

The New Best Recipe is your invitation into America’s Test Kitchen where you will stand by our side as we try to develop the best meatloaf, the best macaroni and cheese, the best roast chicken, the best brownie, and nearly 1,000 more best recipes for all your favorite home-cooked foods.

Behind this book is a deeply felt understanding of how frustrating it can be to spend time planning, shopping and cooking only to turn out dishes that are mediocre at best. With The New Best Recipe in hand, you will have access to a wealth of practical information that will not only make you a better cook but a more confident one as well. In fact, as long as you follow our instructions, we guarantee that these recipes will work the first and every time.

Also included are 800 illustrations showing you the best way to do almost everything from how to carve a turkey and beat egg whites properly to how to frost a layer cake and set up your grill. Also, get valuable information on how and when to splurge on that expensive knife or baking pan and when the basic model will do just fine. We also explain the science of cooking since understanding the science of food can help anyone become a better cook.

Complete with recipes ranging from appetizers to desserts, The New Best Recipe promises to be a classic and timeless kitchen companion. Hardback, 1028 pages.

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Best American Side Dishes
by Cooks Illustrated
By Cooks Illustrated: Best American Side Dishes

Best American Side Dishes: 500 practical recipes for everything but the main course.

Cooks today are looking for more creative ways
to round out their meals. They still want the basics like how to make fluffy white rice and mashed potatoes, but they also want to know how to make really good risotto and pommes Anna—or perhaps a fresh-flavored dip for crudités (that doesn’t involve a soup mix).

With Best American Side Dishes,
the editors of Cook’s Illustrated provide more than 500 recipes for dishes to round out every kind of meal—from weeknight suppers to holiday celebrations. Packed with more than 250 illustrations, Best American Side Dishes shows you step-by step how to prepare vegetables for crudités, clean salad greens, and cut potatoes for frying. Ingredient tastings and equipment testings rate extra-virgin olive oil, mayonnaise, paring knives, salad spinners, and more, so you know just what brands to buy (and which to avoid).

Whether you’re looking for just the right combination of appetizers to serve before a special meal or easy sides to serve with weeknight suppers, Best American Side Dishes is here to lend a hand with all the recipes and know-how you’ve come to expect from the editors at Cook’s Illustrated. Hardback, 356 pages. This cookbook and the America's Test Kitchen Family Cookbook (above) are a couple of favorites at Pleasant Hill Grain!

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Cover & Bake
by Cooks Illustrated
By Cooks Illustrated: Cover & Bake

With Cover & Bake, the editors at Cook’s Illustrated set out to revive the venerable casserole. From Turkey Tetrazzini and Chicken Divan to Crab Imperial and Hoppin’ John, casserole cooking represents the ingenuity and practicality of the American cook. In Cover & Bake, the editors set out to investigate the old standards and in the process have re-imagined the art of the one-dish meal to meet the demands of today’s cook.

You'll find classic assemble and bake casseroles like Macaroni and Cheese and Creamy Chicken and Rice as well as more inventive dishes like Mediterranean Chicken Bake and Polenta Casserole with Italian Sausage. They’ve experimented with techniques that allow you to cook everything in just one pot where possible, avoiding the need for hours of preparation and clean up just to get a casserole in the oven. And nearly every recipe can be made ahead allowing busy cooks to serve these wholesome dishes on a busy weeknight.

Looking beyond what most people consider
to be a casserole, the editors offer a rather original take on the subject with inventive "skillet casseroles,” slow cooker meals that are really worth serving, pot pies with multiple topping options (many of which you can make ahead), oven braises and stews that cook in a low oven for hours so you won’t have to stand over a hot stove, and breakfast and brunch dishes that can be assembled the night before. In addition, this book contains all the relevant tastings and testings conducted in America’s Test Kitchen. Learn which casserole dish is their hands-down favorite. In short, Cover & Bake is filled with 200 one-dish meals for everyday cooking. These casseroles have been made a whole lot better tasting while making sure that what everyone loves about casseroles remains – the fact that they are practical one-dish meals that require a minimum of fuss and last minute attention. Hardback, 338 pages.

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The Best Bake-Ahead Recipe by Cook's Illustrated

The New Bake-Ahead Recipe
by Cooks Illustrated


"Definitive make-ahead recipes for a number of classic dishes...this title makes a helpful resource for cooks with a passion for doing their best."
– Publishers Weekly.
By Cooks Illustrated: The Best Make-Ahead Recipe

Coming home to a refrigerator stocked with great ready-to-heat-and eat meals is everyone's dream, but in reality make-ahead recipes often fall short: soggy breaded chicken, gluey mashed potatoes, and dry, dense casseroles are more the norm.

The Best Make-Ahead Recipe uncovers the secrets behind truly great make-ahead cooking. From oven-ready stuffed chicken breasts and rolled and stuffed flank steak to cheesy baked ziti and tamale pie, the test kitchen shows you step by-step-how to prepare make-ahead recipes so that they always taste fresh and flavorful. The test kitchen also expands on the make-ahead concept to include double duty cooking, which allows you to cook one big meal and use the leftovers to get in a head start into creating an entirely new second meal. And because everyone can use a little-make-ahead help when entertaining, the test kitchen provides flavorful, foolproof make-ahead recipes for appetizers and desserts.

Helpful features such as
testing notes and test kitchen tips highlight key findings in our testing process and will help you become a better cook. Ingredient and equipment ratings are sprinkled throughout, so you'll spend your money wisely and with the best results. Holiday entertaining is especially conducive to the make-ahead concept and the test kitchen devotes a special chapter to show you how to get things under control, so that your day runs smoothly. With recipes, menus, shopping lists, and detailed time-lines, you'll be fully equipped to pull off that special meal. A lifesaver for busy families and anyone who likes to entertain, The Best Make-Ahead Recipe will give you the recipes, tips, and techniques to plan and cook ahead - whether you are hosting a dinner party or just trying to put fresh food on the table night after night. Hardback, 448 pages, 100 illustrations, with 300 recipes and 16 pages of full color photos.

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The Sprouted Kitchen Sara Forte Cookbook
The Sprouted Kitchen
by Sara Forte
The Sprouted Kitchen

The Sprouted Kitchen features 100 of Sara Forte's most mouthwatering recipes. Richly illustrated by Sara's photographer husband, Hugh Forte, this bright, vivid book celebrates the simple beauty of seasonal foods with original recipes—plus a few favorites from her popular Sprouted Kitchen food blog tossed in for good measure. The collection features tasty snacks on the go like Granola Protein Bars, gluten-free brunch options like Cornmeal Cakes with Cherry Compote, dinner party dishes like Seared Scallops on Black Quinoa with Pomegranate Gastrique, “meaty” vegetarian meals like Beer Bean and Cotija-Stuffed Poblanos, and sweet treats like Cocoa Hazelnut Cupcakes. From breakfast to dinner, snack time to happy hour, The Sprouted Kitchen will help you sneak a bit of delicious indulgence in among the vegetables.

Sara Forte is a food-loving, wellness-craving veggie enthusiast who relishes sharing a wholesome meal with friends and family.

100 recipes | 252 pages | Hardcover | With color photographs

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The Sprouted Kitchen Sara Forte Cookbook
The New Midwestern Table: 200 Heartland Recipes by Amy Thielen
The New Midwestern Table: 200 Heartland Recipes

The New Midwestern Table reveals all that she’s come to love—and learn—about the foods of her native Midwest, through updated classic recipes and numerous encounters with spirited home cooks and some of the region’s most passionate food producers. With 150 color photographs capturing these fresh-from-the-land dishes and the striking beauty of the terrain, this cookbook will cause any home cook to fall in love with the captivating flavors of the American heartland.

Amy Thielen grew up in rural northern Minnesota, waiting in lines for potluck buffets amid loops of smoked sausages from her uncle’s meat market and in the company of women who could put up jelly without a recipe. She spent years cooking in some of New York City’s best restaurants, but it took moving home in 2008 for her to rediscover the wealth and diversity of the Midwestern table, and to witness its reinvention.

200 recipes | 400 pages | Hardcover | 150 color photographs

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One Good Dish cookbook
One Good Dish by David Tanis
NEW: One Good Dish

David Tanis offers 100 utterly delicious recipes that epitomize comfort food in this beautiful hardcover cookbook. Individually or in combination, they make perfect little meals that are elemental and accessible, and there’s something to learn on every page! Among the chapter titles are “Bread Makes a Meal,” which includes such alluring recipes as a ham and Gruyère bread pudding, spaghetti and bread crumbs, breaded eggplant cutlets, and David’s version of egg-in-a-hole. A chapter called “My Kind of Snack” includes quail eggs with flavored salt; speckled sushi rice with toasted nori; polenta pizza with crumbled sage; raw beet tartare; and mackerel rillettes. The recipes in “Vegetables to Envy” range from a South Indian dish of cabbage with black mustard seeds to French grandmother–style vegetables. “Strike While the Iron Is Hot” is all about searing and quick cooking in a cast-iron skillet. Another chapter highlights dishes you can eat from a bowl with a spoon. And so it goes, with one irrepressible chapter after another, one perfect food moment after another: this is a book with recipes to crave.

100 recipes | 256 pages | Hardcover | With color photographs

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Americas Test Kitchen Healthy Family Cookbook
The America's Test Kitchen
Healthy Family Cookbook
by Cooks Illustrated


"I love this book. It stands as a timely and invaluable resource, especially for the novice cook who doesn't want to sacrifice the flavor of his or her favorite comfort foods." – Santa Fe New Mexican
By Cooks Illustrated: The America's Kitchen Healthy Family Cookbook

This all-purpose cookbook delivers more than 800 foolproof recipes for healthier everyday cooking—including breakfast dishes, kid-friendly favorites, meat and pasta entrées, vegetarian dishes, healthy makeovers of family classics, desserts, and more. Each recipe also includes Calories, Fat, Saturated Fat, Cholesterol, Carbohydrates, Protein, Fiber, and Sodium counts. The book's ring bound format and intuitive grouping of recipes makes searching for a specific recipe or type of dish a breeze. Step-by step photos, make-ahead information, test kitchen tips, and ingredient and cooking "101"s make the recipes easy to follow and 100% foolproof.

The America's Test Kitchen Healthy Family Cookbook takes a good, hard look at eating healthfully—incorporating more fruits, vegetables, and whole grains into recipes on a daily basis, and reducing calories from fat whenever possible while still maximizing taste. But unlike other "healthy recipe" cookbooks that simply substitute brown rice for white, or fat-free mayonnaise for regular, every one of our recipes have been foolproofed and specifically developed for the ingredients used. For flavorful fat-free dressing, try a Juice Reduction Vinaigrette, which has the same texture/consistency as oil when used in a vinaigrette, but has zero fat; our Mediterranean Tuna Salad uses healthy olive oil instead of mayo, and tastes even better; for a Healthier Beef Stew, replace some of the meat with portobello mushrooms and other hearty vegetables—it tastes even better than a regular beef stew because it has a more complex flavor and more interesting textures.

Our new method for Easy Stuffed Pork Loin is not only super easy (no fancy knife skills required), but the stuffing (made of fruit) actually helps prevent the lean pork from tasting dry; for satisfying Lemon Yogurt Mousse with an incredibly rich and creamy texture, we used Greek yogurt, egg whites, and just a splash of real cream. The America's Test Kitchen Healthy Family Cookbook will help you make simple changes in how you shop, eat, and cook—changes that will deliver a big payoff for your family's health.

800 Recipes
| 528 pages | Hardcover ring-bound | 900 color photos


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Quick and Easy Italian Cookbook
Quick and Easy Italian Cookbook

Italians really know how to cook, but that doesn't mean Italian recipes need to be daunting. With this little book you can learn the time-saving secrets they use. Filled with a helpful blend of simplicity, variety and quality this may soon become your go-to book for Italian cooking. Ingredients are kept as simple as possible, so you can find them at most grocery stores. Paperback | 6" x 4-1/2" | 140 pages

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Hard red wheat in the Nutrimill grain mill. Also grinds whole white wheat & more.
Above: Hard red wheat in
the Nutrimill grain mill.
Buying Wheat & Other Whole Grains & Beans

Pleasant Hill Grain sells whole grain wheat, other grains, and beans: Choose from hard red or hard white wheat, both ideal for breadmaking as well as many other uses, including sprouting. Breads made with hard red and hard white wheats will be very similar; the main difference is that red wheat produces a fuller, heartier flavor, and the bread will have a slightly darker color. Many of our customers prefer the white and a good number prefer the red—it's a matter of taste. If you're just starting out with whole grain baking and don't know how to pick, we suggest starting with hard white wheat. We also offer soft durum wheat for pasta and other uses, spelt, kamut, rye, quinoa, oat groats, buckwheat, barley, brown, basmati and white rice, soybeans, millet, corn, and a range of dry beans. All are packaged oxygen-free in sealed food-safe buckets, for secure storage.


Grain page: Click here to learn more about, or to purchase, whole grain products


Pleasant Hill Grain is a Member
of the Better Business Bureau

 




Sensible Cooking: Recipes for your Bosch Mixer


See the Bosch
Universal Plus Mixer

Sensible Cooking: Recipes for the Bosch Mixer

Sensible Cooking is the brand-new Bosch cookbook. It features more than 80 convenient, award winning recipes developed over many years by Bosch Kitchen Machine experts. 2007. Paperback, 80 pages.

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by Marleeta Basey

See Grain Mills
Flour Power: A guide to modern home grain milling

Flour Power by Marleeta Basey (Revised Edition): Flour Power, A guide to modern home grain milling explains why commercial flours (including "whole wheat") lack flavor and nutrition, and why home-milled flour is the most feasible (and delicious) source for the "good" carbs that are so vital to a healthful diet and proper weight. Flour Power is not primarily a cookbook, but a primer on whole grains. It provides an education on bread and dessert wheats, explains how to make American-style breads light and artisan loaves authentic, and offers recipes for delicious (100 percent whole wheat) breads, muffins, cookies, quick breads and much, much more. Detailed, entertaining, rich in historical tidbits; indispensable for the time starved, health-conscious bread lover.

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How Baking Works Third Edition

How Baking Works
Updated Third Edition

By Paula Figoni

Discover the science behind baking success!


How Baking Works

The essence of baking is chemistry and anyone who wants to be a master pastry chef must understand the principles and science that make baking work. This book explains the whys and hows of every chemical reaction, essential ingredient, and technique, revealing the complex mysteries of bread loaves, pastries, and everything in between. Among other additions, How Baking Works, Third Edition includes an all-new chapter on baking for health and wellness, with detailed information on using whole grains, allergy-free baking, and reducing salt, sugar, and fat in a variety of baked goods. It's an up-to-date, comprehensive guide to understanding and applying food science to the bakeshop.

This revised and updated Third Edition features:

  • An introduction to the major ingredient groups, including sweeteners, fats, milk, and leavening agents, and how each affects finished baked goods Practical exercises and experiments that vividly illustrate how different ingredients function Photographs and illustrations that show the science of baking at work
  • End-of-chapter discussion and review questions that reinforce key concepts

For both practicing and future bakers and pastry chefs, How Baking Works, Third Edition offers an unrivaled hands-on learning experience.

How Baking Works, Third Edition
offers a dynamic, hands-on learning experience to both practicing and future bakers and pastry chefs. Paperback, 528 pages.

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Let me express my appreciation and praise for the sincere and personable customer service each of your people demonstrated in fulfilling my order. You provide the small town warmth and genuine, neighborly services of the local country store many of us knew in the 1950's and 60's. My wife and I will refer everyone we know to Pleasant Hill Grain. We know they’All have a rewarding experience.
– Dennis Ronan, Keizer OR




by Phyllis Stanley

The world's premier "Unofficial Bosch Cookbook"
& a Kuhn Rikon bonus!

Revised Edition
Bosch Mixer & Kuhn Rikon Cookbook

Healthy Recipes, by Phyllis Stanley: This is the world's premier "Unofficial Bosch Mixer Cookbook." Working with her sister Shirley, Phyllis Stanley has compiled an excellent guide to making all sorts of wonderful breads & goodies with the Bosch mixer. Chapters include: Daily Bread, Breakfast & Tea Breads, Pizza, Focaccia& Flatbread, Cakes & Cookies, and Holiday Baking Treats. Recipes for your Bosch mixer comprise the largest part of Healthy Recipes, over 100 pages. And its recipes are not only healthy... they're also absolutely, positively delicious!

Introduction to Whole Grains: A helpful explanation of the various whole grain options and why whole grain baking is so fundamental to quality nutrition begins the book. Whole grain bread making, of course, is what the Bosch mixer excels at.

Pressure Cooking is also well covered... with some 70 pages devoted to Kuhn Rikon pressure cooking. If you haven't yet discovered the delights of these revolutionary and beautiful Swiss-made pressure cookers with their extreme safety & ease of use this book will give you a foretaste of what you've been missing. Kuhn Rikon pressure cookers can fairly be called the next best thing to Bosch mixers! (Though that's only true if you prefer your cooked food to be tastier, faster & easier to prepare, and more nutritious than anything else around...) Of course, all of the pressure cooker recipes and tips in Healthy Cooking are equally usable with other brands of pressure cookers, too.

Two awesome books in one! Healthy Cooking is easily more than worth its price if you own a Bosch mixer. Ditto if you use a pressure cooker, (Kuhn Rikon or other.) And if you have both, well... Consider this your lucky day! Revised Edition. 183 pages.


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Whole Grain Bread 101 Videos:

Two DVD Set by Lori Viets
NEW! Whole Grain Bread 101 DVD Set

Scared of yeast? Tired of "Brick Bread? Now you can SEE the No More Bricks method in action as Lori Viets teaches 12 step-by-step lessons, or “slices” that guide you from a stalk of wheat to a variety of soft and delicious whole grain breads your family will love!

Each slice illuminates a new concept to help you master the art and science of the perfect loaf of bread. After you see Lori bake bread in her kitchen, you’ll be amazed by the confidence you feel to try it in yours!

Whole Grain Bread 101 Video Set Contents
Disk 1
Disk 2
Slice 1: The Whole Grain Story: Grains Explained Visually
Slice 2: The Missing Link: How Bread Works & Why it Can Fail
Slice 3: Buying and Storing Wheat & Other Grains
Slice 4: All About Equipment: Tools, Mixers & Machines
Slice 5: All About Ingredients & What They Do
Slice 6: Brickbuster Secrets: Four Old Rules to Un-learn
Bonus Bite! How to Grind Fresh Flour
Bonus Bite! Homemade Non-stick Pan Treatment
Bonus Bite! How to Buy & Store Yeast
Slice 7: Ten Steps of Bread with a Mixer
Slice 8: Ten Steps of Bread Completely by Hand
Slice 9: Hamburger Buns & Bread Bowls
Slice 10: Loaves of Fun: Roll-ups & Knead-ins
Slice 11: Festive Dinner Rolls: Crescent Rolls & Fun Shapes
Slice 12: Sweet Rolls: Classic Cinnamon or Orange Cream
Bonus Bite! Printable Recipe Sheets
 
 

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No More Bricks
by Lori Viets
No More Bricks

Add whole grains to your diet the easy way with delicious homemade bread for sandwiches, bread bowls, pizza, sweet rolls, and more.This user-friendly guide will help you... Make better bread with any type of mixer or machine... Choose the batch size you need without guesswork... Scale recipes for 1, 2, 3, or 6 loaves... Understand all the how-to's and why-to's of whole grain bread, from grinding your own fresh flour to slicing your bread... Lower your grocery bill and calorie count with bread-based meals... Discover "brickbuster" secrets and which "rules" you have to un-learn... How to freeze bread or dough for freshness & convenience... Gain confidence in creating your own recipes... Plus fun, easy, & creative shaping variations. Also includes a Quick Start Guide so you can make bread TODAY. Even the most stubborn white-bread-only eaters have grown to love whole grains using the techniques in this book. You can too! Paperback, 146 pages.

See the table of contents here!


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The Laurel's Kitchen Bread Book
by Laurel Robertson

The Laurel's Kitchen Bread Book

The Laurel's Kitchen Bread Book by Laurel Robertson is the classic best selling cookbook devoted to baking light, healthful, delicious bread entirely from whole grains. This specially updated edition includes an entirely new chapter on making excellent whole-grain loaves in a bread machine. Now even the busiest can bake the delectable loaves Laurel's Kitchen is famous for.

New research proves
what we've known all along: Eating whole grains really is better for your health! The switch from white is made fun and easy. Like a good friend, the Loaf for Learning tutorial guides you step-by-step through the baking process. You'll make perfect loaves every time, right from the start.

Here you'll find recipes for everything
from chewy Flemish Desem Bread and mouthwatering Hot Cross Buns to tender Buttermilk Rolls, foolproof Pita Pockets, tangy Cheese Muffins, and luscious Banana Bread, all with clear explanations and helpful woodcut illustrations. The brand-new chapter on bread machines teaches you to make light electric loaves from whole-grain flour. No matter what your schedule, you can come home to the wonderful smell of baking bread, fresh, hot, and ready to enjoy. Includes chapters on baking with beans, rice, potatoes, wheat, rye and many more. 2003. Paperback, 464 pages.

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Bread for Life cookbook volume 3


Bread for Life

These cookbooks are a great boon to those with Ankarsrum (formerly Electrolux) mixers because the recipes in them were developed by author Beth Holland using the Ankarsrum mixer. Most of the bread recipes in Volume 2 actually contain specific instructions on how to use your Ankarsrum mixer to best advantage recipe-by-recipe. These are solid, practical recipes, and the directions are tailor-made for your Ankarsrum mixer.

Volume 1
has 52 pages and 168 recipes. Most are the simple, basic sort of recipes you need for everyday living. Yeast and quick breads, desserts, and main dishes are among its eight sections. See the table of contents & recipes below. One special note: New Ankarsrum mixer users will want to start with the basic bread recipe and the table of contents kind of "camouflages" it... it's at the top of page 9, titled "Breads and Rolls."
See the table of contents & recipes here.

Volume 2 has 184 pages and 250 recipes. This volume adds more basics, but also ventures into greater creativity. There are many more yeast breads, from "Linda's Bread" (basic whole grain) to "Maple Nut Twist Coffee Cake" and "Zesty Tomato Pesto" and "Toasted Pecan Date Bread." Nine recipe sections cover Sourdough as well as Cereals, Main Dishes, Hor D'oeuvres& Toppings, and many more. See the table of contents & recipes here.


Volume 3
is Beth's newest and largest work. It's organized by themes, making each section a "mini-cookbook" of its own. Volume 3 is 200 pages in length, and offers over 300 recipes including variations.
See the table of contents & recipes here.


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Also see Beth Holland's bread making videos below.


Author Beth Holland



Basic & Advanced Bread Making Videos... now available in DVD!



Also see Beth Holland's cookbooks, above.

Bread for Life Videos

Beth Holland holds degrees in voice performance and acting, and served on the faculty of the University of Georgia in the Department of Drama and Theater. When personal circumstances interfered with her performing, she discovered the powerful health benefits of whole grain foods. The fabulous taste was an unexpected bonus! Beth has invested the last twelve years in researching and teaching others about the health benefits of freshly milled grains. We're pleased to offer her bread making videos to you.

Basic Bread Making Video by Beth Holland: This 45 minute DVD covers grain milling and bread making from the beginning. Topics include:

  • How to use a grain millHow a grain mill worksMixing doughKneading dough in a mixer
  • Rising
  • Proofing yeastParts of the grain kernelLoaf breadsRolls
  • Buns
  • Using a roller/flaker Using lecithinBaking pans Blender use tips
  • Bread knives

Beth demonstrates
in her videos using the Ankarsrum (formerly Electrolux) stand mixer but the principles she teaches also apply for those using other mixers.

Advanced Bread Making Video:
This 110 minute video demonstrates the preparation of Apple Cinnamon Coconut Bread, Apricot Walnut Bread, Croutons/Herb Bread, Cinnamon Rolls, Tortillas, Overnight Coffee Cake, Reuben Sandwich/French Bread, Garlic Bread sticks & Pizza. How to convert conventional recipes to freshly milled grains; use of Sucanat; Double Chocolate Bread; Shortnin’ Bread, Biscuits, Types of Baking Powder, Scones, Clotted Cream, Cream Cheese Icing, Orange & Streusel-Topped Muffins, Lemon Cake, Granola, Proportions of Different Grains for Various Textures.

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Beard on Bread baking book
Beard on Bread
NEW: Beard on Bread

A bread baking classic: Since the early 1970s, more than 250,000 bread lovers have relied on Beard on Bread to show them exactly how to make the most out-of-this-world breads imaginable. Now, this classic collection of 100 scrumptuous bread recipes is available in a new trade paperback edition featuring more than 90 illustrations by Karl Stuecklen.

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Artisan Breads Every Day Peter Reinhart

Artisan Breads Every Day
by Peter Reinhart


Artisan Breads Every Day

Peter Reinhart's Artisan Breads Every Day distills the renowned baking instructor's professional techniques down to the basics, delivering artisan bread recipes that anyone with flour and a fridge can make and bake with ease.

Reinhart begins with the simplest French bread, then moves on to familiar classics such as ciabatta, pizza dough, and soft sandwich loaves, and concludes with fresh specialty items like pretzels, crackers, croissants, and bagels. Each recipe is broken into "Do Ahead" and "On Baking Day" sections, making every step--from preparation through pulling pans from the oven–a breeze, whether you bought your loaf pan yesterday or decades ago. These doughs are engineered to work flawlessly for busy home bakers: most require only a straightforward mixing and overnight fermentation. The result is reliably superior flavor and texture on par with loaves from world-class artisan bakeries–and all with little hands-on time.

America's favorite baking instructor and innovator Peter Reinhart offers new time-saving techniques accompanied by full-color, step-by-step photos throughout so that in no time you'll be producing fresh batches of: Sourdough Baguettes • 50% and 100% Whole Wheat Sandwich Loaves • Soft and Crusty Cheese Bread • English Muffins • Cinnamon Buns • Panettone • Hoagie Rolls • Chocolate Cinnamon Babka • Fruit-Filled Thumbprint Rolls • Danish • Best-Ever Biscuits

Best of all, these high-caliber doughs improve with a longer stay in the fridge, so you can mix once, then portion, proof, and bake whenever you feel like enjoying a piping hot treat.
Hardcover, 224 pages, 8-1/4" x 10-1/4", color illustrations.

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by Peter Reinhart

"Peter has combined the knowledge, passion, and expertise of a professional baker with the clear persuasive language of a born teacher. I predict immense well-deserved success for this extraordinary book." -- Carol Field, author of The Italian Baker
The Bread Baker's Apprentice

Co-founder of the legendary Brother Juniper's Bakery, author of the landmark books Brother Juniper's Bread Book and Crust & Crumb, and distinguished instructor at the world's largest culinary academy, Peter Reinhart has been a leader in America's artisanal bread movement for over fifteen years. Never one to be content with yesterday's baking triumph, however, Peter continues to refine his recipes and techniques in his never-ending quest for extraordinary bread.

In The Bread Baker's Apprentice, Peter shares his latest bread breakthroughs, arising from his study in several of France's famed boulangeries and the always-enlightening time spent in the culinary academy kitchen with his students. Peer over Peter's shoulder as he learns from Paris's most esteemed bakers, like Lionel Poilâne and Phillippe Gosselin, whose pain a l'ancienne has revolutionized the art of baguette making. Then stand alongside his students in the kitchen as Peter teaches the classic twelve stages of building bread, his clear instructions accompanied by over 100 step-by-step photographs.

You'll put newfound knowledge into practice with 50 new master formulas for such classic breads as rustic ciabatta, hearty pain de campagne, old-school New York bagels, and the book's Holy Grail — Peter's version of the famed pain a l'ancienne. En route, Peter distills hard science, advanced techniques, and food history into a remarkably accessible and engaging resource that is as rich and multitextured as the loaves you'll turn out. This is original food writing at its most captivating, teaching at its most inspired and inspiring — and the rewards are some of the best breads under the sun.

"This remarkable book is written and designed to bridge the information gap between professional artisan baking and simpler home baking. The tips, the tricks, the checklists, the math, the lingo, the path to perfect fermentation, are all here at my fingertips." — Culinary Author Beth Hensperger

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Click for larger

Crust & Crumb:
Master Formulas for
Serious Bread Bakers
Crust & Crumb: Master Formulas

Discover the true heart and soul of bread in CRUST & CRUMB, from whole-wheat, sourdough, and rye to pita, focaccia, and nan. In this classic cookbook, expert baker Peter Reinhart shows how to produce phenomenal bread, explaining each step of the process in detail and giving you knowledge and confidence to create countless variations of your own. Crust and Crumb Master Formulas is a James Beard Award winner. Paperback, 224 pages, 8" x 9-7/8", color illustrations.

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Bread Jeffrey Hamelman

Bread: A Baker's Book of Techniques and Recipes
Bread: A Baker's Book of Techniques & Recipes

The warm, complex aroma of a fresh-baked loaf of bread can be utterly tantalizing; the first bite, a revelation. In Bread: A Baker's Book of Techniques and Recipes, award-winning master baker Jeffrey Hamelman presents the definitive, one-stop reference on the art and science of bread baking - a kitchen essential for seasoned home bakers and professionals alike. Hamelman, a professional baker for nearly three decades, was a member of the United States national baking team that won first place in the 1996 Coupe du Monde de la Boulangerie, the bread-baking World Cup. Here, he shares this experience, putting world-class artisanal loaves within reach of any serious baker. Opening with a comprehensive overview of the foundations - essential ingredients; hand techniques for kneading, scoring, and shaping; the basic process from mixing through baking - he lucidly guides bakers through all elements of this richly rewarding craft.

Bread contains 118 detailed, step-by-step recipes for an array of breads: versatile sourdough ryes; breads made with pre-ferments; and simple, straight dough loaves. Recipes for brioche, focaccia, pizza dough, flat breads, and other traditional baking staples augment the diverse collection of flavors, tastes, and textures represented within these pages. From the delicate flavor and aroma of classic French baguettes to the mellow smoothness of Roasted Garlic Levain, a bread for every season and every palate is here.

Each recipe clearly outlines the key stages, with easy-to-use charts that list ingredients in both American and metric measures, quantities appropriate for home baking, and baker's percentages. Hundreds of drawings vividly illustrate techniques, and 35 handsome color photographs display finished breads. Sidebars accompany each recipe and section with valuable tips, from the subtle art of tasting and evaluating breads to the perfect fare to complement Vollkornbrot. A complete chapter on decorative breads - with instructions on techniques as well as a wide variety of exquisite patterns - will inspire magnificent display creations.

Laced throughout the book, Hamelman's personal narratives offer a compelling portrait of a lifelong love affair with bread and vividly communicate this passion. For bakers seeking to finesse this time-honored craft or simply to learn the tricks of the trade from a real master, Bread is a resource to be consulted time and time again. Hardback, 432 pages, 8" x 9-1/2"
, color illustrations.
[PHG note: Most readers consider much of this book's content best reserved for substantially advanced bakers (i.e., professional bakers), BUT anyone who loves bread will love reading the book even if some of it might be "over the head."]

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Cooking & Baking
with Fresh Ground Flour

See the Family Grain Mill
Cooking & Baking with Fresh Ground Flour

Devoted to whole grains: This spiral bound cookbook (click for details), compiled by the importer of the Family Grain Mill, is geared entirely to baking and cooking with freshly ground flour. This is the newest edition and we recommend it highly!

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After four years of experience with Pleasant Hill Grain, I can't think of another company that I can recommend as highly as yours. Your service is outstanding; it's a real pleasure doing business with you. Lori Itano, Wheaton IL

Whole Grains Every Day Every Way by Lorna Sass

Whole Grains Every Day Every Way
by Lorna Sass

"A first-class, accessible resource for building truly delicious whole-grain dishes into your daily meals." — K. Dun Gifford, president, Oldways, and founding member, Whole Grains Council
Whole Grains Every Day Every Way

Thanks to the low-carb movement and the updated USDA food pyramid, we all know we should be eating more whole grains (the “good carbs”). But what exactly are whole grains? And how can we make them not only what we should eat, but what we really want to eat? In Whole Grains Every Day, Every Way, best selling cookbook author Lorna Sass demystifies whole grains with a thorough grain-by-grain primer followed by more than 150 irresistible recipes.

Grains covered: In this extensive guide to the wide range of fantastic whole grains available – many of which are gluten-free – Sass introduces home cooks to dozens of grains, including amaranth, barley, buckwheat, hominy, popcorn, polenta, Job’s tears, millet, oats, quinoa, brown rice, red rice, black rice, rye, triticale, sorghum, teff, farro, grano, green wheat, kamut, spelt, wheat berries, and wild rice. She shares tips for buying and storing these grains as well as the best and simplest way to cook them.

And then there are the boldly flavored, contemporary recipes that will truly change the way you cook, covering soups, salads, main courses, and side dishes all the way to quick breads, cookies, and desserts, with a groundbreaking section on whole-grain baking outlining tempting, healthy options. Whole Grains Every Day, Every Way will delight carnivores and vegetarians alike with recipes such as Farro Salad with Prosciutto and Asparagus, Masa Harina–Beef Casserole, Posole with Pork and Chipotle, Millet with Gingered Beets and Orange, and Coconut–Black Rice Pudding. Just for starters.

This is the book America has been asking for: The definitive guide that will make it easy and delicious for us to incorporate healthful whole grains into our diets with innovative recipes for every meal of the day. Hardback, 324 pages.

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Peter Reinhart Whole Grain Breads

Peter Reinhart's
Whole Grain Breads

New Techniques
Extraordinary Flavor

Peter Reinhart's Whole Grain Breads

We all know
whole grain breads are better for us, but will we actually eat them, much less take time to bake them? Yes, says beloved baking instructor Peter Reinhart, but only if they are very, very good. So Reinhart, with his decades of experience crafting amazing artisanal breads, has made it his mission to create whole grain breads that are nothing short of incredible.

In this follow-up to his award-winning book The Bread Baker’s Apprentice, Reinhart offers groundbreaking methods for making whole grain breads that taste better than any you’ve ever had. And because his approach is also simpler and less labor intensive than conventional techniques, you'll choose to make and eat these breads. His fifty-five recipes for whole grain sandwich, hearth, and specialty breads, plus bagels, crackers, and more, incorporate widely available whole wheat flour as well as other flours and grains such as rye, barley, steel-cut oats, cornmeal, and quinoa. Each is so rich with flavor and satisfying texture that white-flour counterparts pale in comparison.

Written in Reinhart's famously clear style and accompanied by inspiring photographs, these recipes were perfected with the help of nearly 350 testers. Introductory chapters provide a tutorial, with step-by-step photographs, of the delayed fermentation method that is at the heart of these recipes, as well as a crash course in baking science, discussions of grains other than wheat, and more. Advanced bakers will relish Reinhart’s innovative techniques and exacting scientific explanations, and beginning bakers will rejoice in the ease of baking wholesome breads with such extraordinary flavor.

Peter Reinhart is a baking instructor and faculty member at Johnson and Wales University in Charlotte, North Carolina. He was the cofounder of Brother Juniper’s Bakery in Santa Rosa, California, and is the author of six books on bread baking, including Brother Juniper’s Bread Book, Crust and Crumb, and the 2002 James Beard Cookbook of the Year and IACP Cookbook of the Year, The Bread Baker’s Apprentice. Hardback, 320 pages, 9-1/4 " x 10-1/4"
, loaded with beautiful color illustrations.

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Whole Grain Mornings Cookbook
Whole Grain Mornings:
New Breakfast Recipes to Span the Seasons

NEW: Whole Grain Mornings

A beautiful guide to morning meals, Whole-Grain Mornings offers sixty-five sweet and savory recipes for wholesome whole-grain breakfasts. Whether you’re cooking for busy weekdays, slow Sundays, or celebratory brunches, this charming cookbook will inspire you to look beyond the average bowl of cereal toward healthy and delicious ways to incorporate whole grains like amaranth, farro, and barley into your morning meals. Seasonally organized recipes feature favorite one-bowl breakfast fare like Apricot Pistachio Granola and Triple-Coconut Quinoa Porridge alongside more unconventional options like Saucy Tomato Poached Eggs with Kale and Wheat Berries and Nutty Millet Breakfast Cookies. With information on timesaving alternatives as well as a guide to the most commonly used whole grains—and sprinkled with abundant food and lifestyle photography throughout—this cookbook guarantees the most important meal of the day will also become your favorite.

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The Sprouted Kitchen Sara Forte Cookbook
Ancient Grains for Modern Meals
NEW: Ancient Grains for Modern Meals

Food writer Maria Speck’s passion for propelling Old World staples such as farro, barley, polenta, and wheat berries to the forefront of new American cooking is beautifully presented in Ancient Grains for Modern Meals. In this inspired and highly personal book, Maria Speck draws on food traditions from across the Mediterranean and northern Europe to reveal how versatile, satisfying, flavorful, and sophisticated whole grains can be.

Rustic but elegant dishes--Creamy Farro with Honey-Roasted Grapes, Barley Salad with Figs and Tarragon-Lemon Dressing, Lamb Stew with Wheat Berries in Red Wine Sauce, and Purple Rice Pudding with Rose Water Dates--are sure to please discerning palates and become favorites in any whole grain repertoire.

Food lovers and health-conscious home chefs alike learn how to integrate whole grains into their busy lives, from quick-cooking quinoa and buckwheat to the slower varieties such as spelt and Kamut. The stunning flavors and lively textures of whole grains are enhanced with natural ingredients such as butter, cream, and prosciutto--in moderation--to create lush Mediterranean-inspired recipes. Maria’s approachable style and generous spirit make this collection of time-honored, updated classics a treasury for today’s cooks.

Winner of the Julia Child Health and Special Diet Award

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The New Book of Whole Grains Marlene Bumgarner

The New Book of Whole Grains
by Marlene Anne Bumgarner

The New Book of Whole Grains

Easy-to-make, delicious, and satisfying, whole grains are low in fat and cholesterol but terrifically high in fiber — and full of those "magic" antioxidants. They are also the foundations of a healthy diet. In The New Book of Whole Grains, Marlene Bumgarner covers more than a dozen grains in an easy to use grain-by-grain format. She provides nutritional information, tips on buying and storing for maximum freshness, and a brief historical profile for each. Bumgarner offers more than 200 recipes to turn these nutritional powerhouses into delicious appetizers, entrees, soups, muffins, cookies, cakes, breads, and side dishes, many of which are vegetarian. Any home cook eager to provide his or her family with healthy, delicious food, packed with flavor and nutrients, will delight in this clear and engaging guide.

Recipes Include: Amaranth Granola Cereal, Sour Cream Triticale Waffles, Quinone Tabouleh Salad, Sesame Rice, Brown Rice Risotto, Spinach Dumplings, Black-eyed Chicken, Barley and Shrimp Casserole, Oatmeal Macaroons, Peach Rye Crisp, Hasty Pudding, Sorghum Gingerbread, Pumpkin Nut Bread, and many more! Marlene Anne Bumgarner has written about nutrition, education, and child development for almost two decades, and she's been cooking and baking with whole grains for even longer. She lives in Morgan Hill, California. Paperback, 320 pages.

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Cooking with Chef Brad
by Brad Petersen
Cooking with Chef Brad: Those Wonderful Grains!

Chef Brad Petersen takes a look into the intriguing history, uses and nutritional value of most every grain imaginable in this new cookbook. Includes dozens of his favorite original recipes and practical tips that will help you discover for yourself the joy of using those wonderful grains!  Exciting original recipes in these categories:  

  • BreadsPizzas Bagels
  • Focaccias
  • Tortillas Muffins Pastries
  • Pancakes
  • Cookies Cakes Non-Yeasted Breads
  • Much more!
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Cooking with Chef Brad
by Brad Petersen
Cooking with Chef Brad: Whole Grain Comfort Foods, Second Edition

Even though you’re trying to eat healthy foods, you shouldn’t feel guilty keeping some of your comfort foods, says Chef Brad Petersen. A leader in innovative uses of whole grains in creating wonderful foods, Chef Brad shares favorite comfort food recipes using whole grains. From cookies to pastries, these comfort treats are designed to enhance both health and emotions. Discover how easy it is to transform your favorite recipes into more healthful creations. The wonders of Chef Brad's "Wonderflour" (made with equal parts spelt, barley and brown rice), and how to use a variety of grains to enhance the nutrition of the foods you love.Chef Brad Petersen is self taught with nearly four decades of experience working with food, the last two focusing on grains. He is a leading authority on grains and travels extensively promoting their benefits.

Paperback, 67 pages.

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Sue Gregg Cookbooks

Sue Gregg Cookbooks: Sue Gregg has spent a lifetime studying nutritious cooking. The fruits of her labors are available in a library of cookbooks and CD's that are unexcelled for their breadth, detail, and practical usefulness. Sue Gregg's resources are one of those products about which we can say that if you purchase one, you'll probably be back for several more
both for yourself and as gifts for family and friends. Click to see our full page of Sue Gregg Resources.




.
The Nutrimill Grain Mill &
Bosch Universal Kitchen Center

Flavor & Nutrition: Reap the Huge Benefits of Whole Grains!
Imagine that your children mainly ate candy... for years.

Imagine that you did, too.
Imagine an entire nation on a candy diet. Imagine the health consequences.

Now imagine that it might be true...

 

Nourishing Traditions Sally Fallon

Nourishing Traditions
by Sally Fallon


Nourishing Traditions

This thought-provoking guide to traditional foods contains a startling message: Animal fats and cholesterol are not villains but vital factors in the diet, necessary for normal growth, proper function of the brain and nervous system, protection from disease and optimum energy levels. Sally Fallon dispels the myths of the current low-fat fad in this practical, entertaining guide to a can-do diet that's both nutritious and delicious.

Topics include the health benefits of traditional fats and oils (including butter and coconut oil); dangers of vegetarianism; problems with modern soy foods; health benefits of sauces and gravies; proper preparation of whole grain products; pros and cons of milk consumption; easy-to-prepare enzyme enriched condiments and beverages; and appropriate diets for babies and children. (Please note: Pleasant Hill Grain does not by any means endorse everything written or advocated in any book offered for sale. This book has a brief section recommending the consumption of some raw meat and fish, provided that they are sufficiently treated by freezing and/or marination. Some of our customers have questioned the wisdom of this; we believe it bears mentioning that the section in question runs contrary to advice from some other quarters, and individual discretion and responsibility — as always — are in order. In many respects, Nourishing Traditions is a book that's been well received and appreciated by our customers.) Written by Sally Fallon. Paperback, 674 pages, Revised Edition.

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The Encyclopedia of Country Living by Carla Emery

The Encyclopedia of Country Living: Eleventh Edition

Practical advice, invaluable information, and collected wisdom for folks and farmers in the country, city, and anywhere in between. Includes how to cultivate a garden, buy land, bake bread, raise farm animals, make sausage, can peaches, milk a goat, grow herbs, churn butter, build a chicken coop, catch a pig, cook on a wood stove, and much, much more.

The essential resource for country living, modern homesteading, growing and preserving foods, and cooking from scratch, this book has been in print for over 30 years, in a series of editions. There are over 600,000 copies in print now. Carla Emery's Encyclopedia of Country Living contains 950,000 words, and 2,000+ recipes and 1,500+ mailorder sources (for everything she tells you how to do, she also tells you where to get the stuff to do it). This updated 11th edition features expanded and updated mailorder information, including e-mail, websites, and current phone numbers and addresses.

No country home is complete without this one-of-a-kind encyclopedia. For more than thirty years, people have relied on the thousands of recipes, detailed how-to instructions, and personal advice provided in this definitive classic. It is the most complete source of step-by-step information about growing, processing, cooking, and preserving homegrown foods from garden, orchard, field, or barnyard. This book is so basic, so thorough, so reliable, that it deserves a place in every home whether country, city, or in between. Written by Carla Emery. Eleventh Edition. Paperback, 922 pages.

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Making the Best of Basics: The Family Preparedness Handbook by James Talmage Stevens.

Latest version 12.5


Newest Edition




Making the Best of Basics: The Family Preparedness Handbook

If you were temporarily out of work, how long could you sustain yourself and your family in a near-normal manner? To what natural, man-caused, or personal disasters are you vulnerable? If the transportation system were disrupted, how long could you and your family live on the food in your home? Do you know what to store, how much you need, or where to get it?

In today's world you can't afford to be unprepared. If you want the security of being able to live from your own personal resources for up to a year regardless of external conditions, Making the Best of Basics will show you how. With over 800,000 copies sold, Making the Best of Basics has long been the standard resource for in-home food storage and family preparedness. Edition 12.5 has been expanded, revised, and updated. The Family Preparedness Handbook is the most comprehensive single volume ever compiled on in-home storage.

The Family Preparedness Handbook provides:

  • A plan for acquiring and maintaining your in-home food storageCharts defining what foods and nonfoods to buy for your in-home storage
  • A Family Factor to determine quantities of foods and other items for your family
Peace of mind follows preparation. Let the Family Preparedness Handbook do for you what it has already done for more than a generation––make preparation both possible and manageable––and give your family a measure of security in an uncertain world. Newly updated version 12.5, soft cover, 8-1/2" x 11", 562 pages.

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Blue Ribbon Preserves
Blue Ribbon Preserves

Pleasant Hill Grain is a Member
of the Better Business Bureau
Blue Ribbon Preserves

Blue Ribbon Preserves features the award-winning recipes, canning tips, and methods for making preserves that have made Linda J. Amendt one of the top prize-winning cooks in the nation. This handy and helpful volume explains how to make the finest jams, jellies, marmalades, preserves, conserves, butters, curds, fruit, vegetables, juices, sauces, pickles, vinegars, syrups, and specialty preserves. Plus, it has a complete canning guide with the latest methods and safety precautions.

Over 200 recipes | 384 pages | Paperback

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Putting Food By
Putting Food By
Putting Food By: Fifth Edition

For more than thirty years, Putting Food By has been the go-to resource for preserving foods-from fruit and vegetables to meat and seafood. Now, this essential volume has been updated to reflect the latest information on equipment, ingredients, health and safety issues, and resources. Whether motivated by economics or the desire to capture the taste of local, seasonal food at its peak, home cooks have made preserving one of today’s hottest food trend. There are many books on canning, but Putting Food By stands out as the classic that has stood the test of time.

Covers canning, freezing, salting, smoking, drying, and root cellaring.

Includes mouthwatering recipes for pickles, relishes, jams, and jellies. 474 pages | Paperback

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Country Beans by Rita Bingham

Country Beans
by Rita Bingham


Pleasant Hill Grain is a Member
of the Better Business Bureau
Country Beans

One of Country Beans' best features is its FAST, fat-free and good-for-you recipes made with bean, pea and lentil flours. Most recipes are wheat-free for those allergic to gluten. A GF (gluten-free) recipe index included.

No more soaking
, cooking, simmering, and mashing just to make a bean dip. Now it only takes five minutes from start to finish! AND, they're fat-free! Make up your own dry black or pinto bean dip mix and keep it on hand for hungry kids and relatives. You'll love the almost instant creamy soups, sauces and gravies made in only three minutes, using "hidden" beans, peas or lentils ground to a flour in an ordinary wheat mill. You'll find recipes like creamy "chicken" soup and gravy, creamy red lentil soup, Mexican bean gravy, and vegetable pasta sauce.

Why beans?
For those just starting to incorporate high fiber foods into a normal "fast food" diet, beans are essential because they slow down the transit time of whole grains and seeds. Grains contain insoluble fibers that "go right through you" and beans contain soluble fibers that bind with other foods to keep foods in the body long enough for nutrients to be utilized. Yeast and quick breads, cakes, cookies, crackers, muffins, and chips are more nutritious when bean flours are added. You'll also find great pancakes, waffles, and yeast breads for the bread machine.


Country Beans contains nearly 400
fast, easy high fiber bean recipes for every meal of the day. This book is guaranteed to change the way you use beans. You'll start sneaking super-nutritious beans into everything you cook! By Rita Bingham. Paperback, 195 pages.

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cookin cooking with home storage vicki tate

by Vicki Tate
Cookin' with Home Storage

This new edition of Cookin' with Home Storage is an indispensable aid to anyone cooking from staple foods... the kinds of food that "keep", like whole grains, dried fruits and vegetables, beans, and so on. 300 pages, spiral bound, with hundreds of recipes, and a strong emphasis on variety of diet. Chapters include:

  • Historical Overview Thirst Quenching Drinks Variety of Breads & Cereals
  • Soups & Sauces
  • Main Dishes Dairy Products & Eggs Fruits, Vegetables, Salad & Sprouts
  • Desserts & Confections
  • Grandma's Home Remedies Survival Topics Preparedness Hints
  • Tips & Substitutions
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The Bread Machine Cookbook by Donna German, Revised

See the Zojirushi Automatic Bread Maker

New! Donna German's Revised Book of Bread Machine Recipes

Donna German's Revised Bread Machine Cookbook: Donna German is the foremost authority on bread machine baking, with millions of bread machine cookbooks sold. This book is jam-packed with her breadmaker wisdom, including over 130 recipes for whole grain breads, white breads, croissants, herb breads and more. It includes ingredient amounts for small, medium and large bread machines. It shares years' worth of essential baking information and tips. There are new ideas for gifts, pizza parties, and a helpful troubleshooting section -- helping you make the delicious, high-rising loaves you want, easily & consistently! Paperback, 8-1/4" x 5-1/4", 155 pages, paperback. New revised edition.

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Gluten Free Baking Classics
by Annalise Roberts


New! Gluten-Free Baking Classics for the Bread Machine

In this follow-up to her popular Gluten-Free Baking Classics, Annalise Roberts shows how the bread machine can be the perfect resource for the home baker who's gone gluten-free. MUCH more than a mere recipe collection, Annalise succinctly imparts the basic art an science of gluten-free baking in this easy-reading primer.

Buying good-quality gluten-free baked goods can be tough — and that's not even considering the cost! Your family won't have to skimp on delicious and healthy bread, even if you're staying gluten-free. Annalise Roberts, with the help of her trusty Zojirushi BBCC-X20 Home Bakery Supreme, has now created and adapted a wide variety of great bread recipes specifically for the bread machine. (Half of the recipes are also egg and dairy-free.) Baking wonderful, celiac-safe gluten-free bread has never been more convenient. Bread machines can help simplify and streamline the effort involved in bread-baking. Ensuring your family has fresh, delicious, convenient gluten-free bread is a great way to take advantage of the bread machine.

Rave reviews have poured in
for this book. A Virginia baker user writes, “I was diagnosed with Celiac Disease about a year ago and all the cookbooks I've used so far haven't been very good. So, needless to say, I was skeptical of this book that was getting rave reviews. I must say, this is by far the best gluten-free cookbook I've used… I'm not sure what Annalise does differently, but the breads are fluffy and rise just like wheat-based breads. I highly recommend this book." Celiac disease affects close to 3 million people in the U.S. With more than 40 all-new delicious recipes developed specifically for the Zo breadmaker, this book is a wonderful new resource. Paperback, 72 pages.

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Pressure Perfect Lorna Sass

Pressure Perfect
by Lorna Sass


"Two Hour Taste in Twenty Minutes!"

See the table of contents

Pressure Perfect by Lorna Sass

The ultimate guide to making the most of today's 100% safe pressure cookers. Written by Lorna Sass, America's leading authority on the subject. This is a very comprehensive and up-to-date cookbook and guide for pressure cookers, and Pleasant Hill Grain recommends it highly! Includes over 200 innovative, flavor-packed recipes for preparing irresistible soups, stews, curries, risottos, pastas and desserts -- all in one-third or less the standard cooking time. Click to see the full table of contents & recipes.

At-a-glance timing charts for meat, poultry, vegetables, grains and beans, plus cook-along ideas for expanding each dish into a full meal. Special tips and guides to ensure perfect results every time. Hardcover, 354 pages.

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Great Vegetarian Cooking Under Pressure by Lorna Sass

Great Vegetarian Cooking Under Pressure by Lorna Sass
Great Vegetarian Cooking Under Pressure by Lorna Sass

Under pressure to prepare a quick, nutritious dinner? Under pressure to reduce your fat and cholesterol? When the pressure's on for a great vegetarian meal on the run, turn to Lorna Sass's second guide to the safe and delicious use of the pressure cooker. Following the phenomenal success of Cooking Under Pressure, this collection of recipes dispels the myth of the difficult-to-use pressure cooker -- which is in fact easier and faster than the microwave -- and shows how vegetarian fare can be vibrantly colorful and full of flavor!

Bursting with rich soups, hearty stews and casseroles, zesty curries, and flavor-packed chilis, Great Vegetarian Cooking Under Pressure brings together over 150 recipes, most with cooking times of under ten minutes. Arrive in Provence with a two-minute soupe au pistou laced with garlic and fennel; serve up an elegant zucchini bisque with tomatoes and fresh basil in just five minutes; or prepare a polenta good enough for a palazzo in only ten minutes. There are also scores of perfect vegetable side dish recipes, with an instructive chart detailing how to prepare everything from artichokes to zucchini.

Lorna Sass devotes special attention to grains -- a vital part of the healthy diet -- and shows how brown rice, millet, couscous, quinoa, and bulgur can turn from gourmet store items into staples of your pantry. Whether it's Risotto with Broccoli Rabe and White Beans in five minutes, or Mediterranean Vegetable Couscous in just six, these recipes lock in delicious nutrition without tying up precious time. There's even a section about the splendid desserts that are possible with the pressure cooker, like Banana Pudding Cake and Pumpkin Bread Pudding.

Filled with informative sections about the equipment, ingredients, and language of pressure cooking, suggestions for theme menus, and mail-order resources, this compendium of high-quality, high-fiber, low-fat (and mostly cholesterol-free) dishes will become an essential guide for today's bustling cook.

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Dehydrating Food by Jay & Shirley Bills


See Food Dehydrators
NEW Book: Dehydrating Food: A Beginners Guide

With the easy-to-follow, step-by-step directions here, anyone can have fun, save money, and create delicious meals by dehydrating food. Learn the basic methods — sun drying, oven drying, net bag, and commercial food dehydrators — before moving on to drying herbs for tea, making your own tasty (and healthier) jerky, and so much more. Also included is a section on the nutritional benefits of drying food.

Huge recipes section! With 164 recipes ranging from breads to desserts, soups to pies, and cereals to entrees, Dehydrating Food doesn't just tell you how to dry, it provides you with an outstanding start on incorporating your dried foods into your everyday cooking and baking. This is an excellent book for anyone who's interested in learning how to save money and create delicious meals by drying their own food. Dehydrating Food is also illustrated throughout with beautiful photography that make it a real pleasure to use. 192 pages, with 75 full color illustrations.


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How to Dry Foods by Deanna DeLong


See Food Dehydrators
How to Dry Foods

Deanna DeLong's beautifully illustrated 160 page book, How To Dry Foods is loaded with practical how-to's for preserving all kinds of fruits, vegetables and nuts, and includes many dehydrator recipes for using your delicious dried foods. (We include Deanna's book FREE with the American Harvest FD1018P dehydrator.)

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Food Drying With An Attitude

Dehydrator Recipes & Instruction
Food Drying With an Attitude by Mary Bell

This ultimate food drying resource has something for everyone: Natural and raw food enthusiasts, hunters, fishermen, gourmet cooks, gardeners, vegetarians, farmers, hikers, and even fast food junkies. With more than thirty years of food drying experience, Mary T. Bell offers straightforward and practical instructions for drying everything from yogurt to sauerkraut to blue cheese, without ignoring traditional favorites such as jerky, mushrooms, and bananas. Throughout, Bell offers nutritional tips and highlights the time, space, and money saving benefits of food dehydrating. Also included are descriptions of how food dehydrators work to give readers a better understanding of the tools of the craft. Food Drying with an Attitude gives readers the recipes, instructions, and inspiration they need to get the most out of their home food dehydrators. 144 pages, with 100 full color illustrations.

Charlie raves: "What a glorious book! This is now essential reading for our entire culinary team at Charlie Trotter's restaurant." — Charlie Trotter

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Preserve It Naturally Book
Preserve It Naturally by Excalibur™

This is Excalibur's NEW Third Edition and includes a new chapter on raw and living foods, and more recipes. Everything you wanted to know about dehydration and more can be found in this informative book. Comprehensive information is included on fruits, vegetables, meats, fish, herbs, nuts, grains, dairy products, crafts, cake decorating, potpourri, sachets, macrame beads, dough art, wreaths, raw and living foods and much more.

Recipes for using your dried foods include main & side dishes, hot/cold appetizers, raw foods, soups, salads, sauces, beverages, desserts, snacks, trail mixes, breads, and more. 8 1/2" x 11", 192 pages .


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Ultimate Rice Cooker Coobook Hensperger Revised

The Ultimate Rice
Cooker Cookbook Revised Edition:
250 Rice Cooker Recipes
& Much More

by Beth Hensperger & Julie Kaufmann


A rice cooker should be in every kitchen, and so should this cookbook!
– Chef Martin Yan


See Rice Cookers
The Ultimate Rice Cooker Cookbook Revised

Rice cookers are perfect for the way we cook today: Versatile and convenient, they have one-button technology, don’t take up too much counter space, and are a breeze to clean. And they can do so much more than produce foolproof rice, beans, and grains. This new edition takes note of the whole-grain revolution in U.S. kitchens and offers recipes for a host of new (and rediscovered) grains, like quinoa, millet, couscous, kamut, and spelt, whose popularity is rising fast. It focuses on a wider variety of rices, too, with lots of ideas for red, black, basmati, jasmine, and Arborio rices, as well as partially milled white rice, which looks and cooks like white rice but has the nutritional value of brown rice. The authors have also added a complete guide to the newer rice cookers that have come to the market since the original edition, including induction-cooking and pressure-cooking rice cookers and models that replace the old buttons-and-dials approach with more complex digital displays. Alongside many favorites from the first edition, from Carrot Basmati Pilaf and Italian Sausage Risotto to French Polenta and Maple-Cinnamon Rice Pudding, the 10th anniversary edition serves up more than 50 tempting new recipes, from a rich and soothing Sweet Brown Rice with Curry, Carrots, and Raisins to a warm and satisfying Millet, Winter Squash, and Sweet Pea Pilaf.

Unlock the full potential of your rice cooker to make great one-pot meals, side dishes, finger-food appetizers, hearty breakfasts, and even desserts with The Ultimate Rice Cooker Cookbook!

By Beth Hensperger and Julie Kaufmann. Revised edition. Softcover, 368 pages.

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My wife loves the Ultimate Rice Cooker Cookbook. The rice cooker she'd been using didn't work well -- now that she's read some of the cookbook she understands why. She used her new Zojirushi "fuzzy logic" rice cooker tonight and I must admit it was really good. I haven't been a big fan of rice in the past but I believe with the new Zojirushi cooker, this may change. Thanks for the recommendation. John Palmer, Goochland VA

Slow Cooker Revolution Cookbook
Slow Cooker Revolution
by Cooks Illustrated




By Cooks Illustrated: Slow Cooker Revolution Cookbook

Cook's Illustrated had a simple goal in developing this book: Create quick and easy foolproof slow cooker recipes that taste as good as food prepared on the stovetop or in the oven. They also wanted to expand beyond the obvious slow-cooker recipes like soups and stews and develop satisfying casseroles, meatloaves, side dishes, desserts, and a variety of everyday basics that are handy to have around.

Creating slow cooker recipes that were simply convenient wasn't going to cut it. They spent the better part of a year with thirty slow cookers going every day, and along the way learned a lot about cooking with a slow cooker. The result is this revolutionary collection of recipes you'll really want to make. From easy-to-make lasagnas, satisfying pasta sauces, all sorts of enchilada and burrito fillings, kid-friendly macaroni and cheese and Sloppy Joes, to savory stratas, creamy polenta, and fudgy pudding cakes, these recipes offer appealing options whether you're cooking a weeknight dinner, making appetizers for a potluck, or juggling multiple dishes for the holidays.

Throughout Slow Cooker Revolution you'll find recipes highlighted as "Easy Prep" for a quick turnaround before turning on the slow cooker. The authors tried everything from frozen hash browns and frozen chopped onions, to jarred sauce and more, finding tricks that deliver on both flavor and convenience. For great-tasting and almost no-prep slow-cooker meatballs, they used store-bought pesto (which gave the meatballs both texture and bright flavor with no chopping of onions or garlic required), and their favorite jarred pasta sauce. You'll find recipes for easy sides to round out your meals along with shopping and prep tips that will make your life even easier. A lifeline for busy cooks, these slow cooker recipes deliver on flavor and convenience, making it an essential addition to every home cook's library.

200 recipes | 336 pages | Paperback | Color photos & illustrations throughout

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Joanna White's
Barbeque Cookbook
Barbeque Cookbook by Joanna White

The Barbeque Cookbook: Contains recipes for all types of meat, poultry, fish, vegetables and fruit, as well as marinades, compound butters, spice rubs and sauces. Also included is information about barbequing techniques, types of grills and safety and cleaning methods. By Joanna White. Paperback, 8-1/4 x 5-1/4", 160 pages.

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Cooking on the Indoor Grill

Cooking on the Indoor Grill

Cooking on the Indoor Grill has all the information you need to be a success with your indoor grill. Recipes include meat, seafood, vegetables, marinades, rubs and dipping sauces. Indoor grills are a hot selling kitchen appliance and this book will bring you lots of tried and true mouth-watering recipes and tips.

Papberback | 8-1/4 x 5-1/4" | 160 pages

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The Burger Bible by Zella Eppinger


Pleasant Hill Grain is a Member
of the Better Business Bureau
The Burger Bible

The Little Burger Bible, by Zella Eppinger redefines and revitalizes America s favorite food. The author brings the burger up-to-date with a collection of new and exciting recipes for the next century. From traditional and regional, to light and healthy, this book expands horizons and redefines the burger as we know it. Americans eat over 14 billion burgers every year. That statistic is staggering, but even more staggering is the fact that this is based on beef burgers alone.

Over the years, the hamburger, adapted from a recipe developed in Hamburg, Germany, has become affectionately known as the 'burger'. The name 'Burger' is shorter, cuter and more importantly, has come to encompass this rapidly evolving food. While hamburger has traditionally meant a beef-based sandwich, 'burger' can mean chicken, turkey, tofu, grains and vegetables, even pork, fish or lamb.

This little book is filled with recipes for new and exciting burgers, sauces, side dishes, buns and even safe cooking tips and techniques. Whether you use an outdoor grill, an indoor grill or a skillet, this book will shake up the way you cook burgers.

Papberback | 8-1/4 x 5-1/4" | 144 pages

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Wraps & Roll-Ups Cookbook


See Tortilla Presses

Wraps & Roll-Ups Cookbook

Wraps & Roll-Ups Cookbook: Recipes for tortillas and other flatbreads; rice and beans, salads, slaws and salsas, meat, poultry, fish & other fillings. By Dona Meilach. Paperback, 8-1/4 x 5-1/4", 176 pages.

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Mom's Kitchen Cookbook:
Pass on the lore of your family's kitchen: Favorite recipes, cherished traditions & special moments.

Mom's Kitchen Cookbook

Mom's Kitchen... You're the author! This great cooking journal lets you organize and record the recipes and lore of your own family's kitchen. Home life revolves around the kitchen and this book is the perfect vehicle to preserve not only your favorite recipes, but much more... funny and tender stories about cooking for your family, practical advice, hopes for the future, cherished traditions & special shared moments.

Tips and suggestions on every page serve as idea prompts: How have you celebrated birthdays?.. Your favorite drinks for a hot day... Favorite barbeque recipe... Favorite/least favorite recipe from your mom... Tips for cooking for a big crowd... Best picnic memories.. Time-saving techniques (carry-out doesn't count!)... Favorite get-well foods... Best chocolate chip cookie recipe... and many more. Recipe pages are attractively formatted with titles (Ingredients, Instructions...) and ruled for easy writing. This book is destined to be an heirloom in your home and makes a wonderful gift as well. Hardcover, 9 x 6", 144 pages.

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50 Best Salsa Recipes

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Best 50 Salsa Recipes

Best Salsas: Delicious, spicy vegetable and fruit salsas add zip to your menu! This neat little cookbook by Christie and Thomas Kotana offers an introductory section on salsa ingredients and serving tips plus fifty of the best salsa recipes you'll ever find... and they're less than 12 cents apiece! Paperback, 6" x 4-1/2", 70 pages.

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Best 50 Dips
Best 50 Dips

Dips are a great party food, and many delicious recipes are presented in a variety of guises in this cookbook. Learn making and serving tips; find suggestions for dippers, edible containers and garnishes; and discover fat-reducing techniques.

Paperback | 6" x 4-1/2" | 80 pages

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50 Best Biscotti Recipes
Best 50 Biscotti Recipes

These twice-baked treats perfect for a coffee date with your best friend are surprisingly easy to make! Flavoring with nuts, fruits and chocolate are traditional choices, but savory biscotti, biscotti-like cookies and classic Italian recipes are included in this little cookbook. Paperback | 6" x 4-1/2" | 176 pages.

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Above on this page:
On other pages:

Main Cooking & Baking

Bread Baking
Artisan Bread Baking
Healthy Cooking/Whole Grains

Auto Breadmakers
Country Living / Sufficiency

Dehydrating

Pressure Cooking
Rice Cookers

Salsa & Dips
Slow Cookers
Tortillas & Grilling
Biscotti


Gluten-Free
Juicing
Sue Gregg Cookbooks
Ice Cream & Smoothies
Meats
Pasta ~&~ Pizza
Toaster Ovens
Cooking/Baking for/with Children

Hard red wheat in the Nutrimill grain mill. Also grinds whole white wheat & more.
Above: Hard red wheat in
the Nutrimill grain mill.
Buying Wheat & Other Whole Grains & Beans

Pleasant Hill Grain sells whole grain wheat, other grains, and beans: Choose from hard red or hard white wheat, both ideal for breadmaking as well as many other uses, including sprouting. Breads made with hard red and hard white wheats will be very similar; the main difference is that red wheat produces a fuller, heartier flavor, and the bread will have a slightly darker color. Many of our customers prefer the white and a good number prefer the red — it's a matter of taste. If you're just starting out with whole grain baking and don't know how to pick, we suggest starting with hard white wheat. We also offer soft durum wheat for pasta and other uses, spelt, kamut, rye, quinoa, oat groats, buckwheat, barley, brown, basmati and white rice, soybeans, millet, corn, and a range of dry beans. All are packaged oxygen-free in sealed food-safe buckets, for secure storage.


Grain page: Click here to learn more about, or to purchase, whole grain products

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Pleasant Hill Grain is a Member
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Pleasant Hill Grain is among America's
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Website updated July 1, 2014 | All Contents Copyright Pleasant Hill Grain® All Rights Reserved.