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

The Laurel's Kitchen Bread Book
by Laurel Robertson

The Laurel's Kitchen Bread Book by Laurel Robertson is the classic bestselling 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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Sensible Cooking: Recipes for your Bosch Mixer

See the Bosch
Universal Plus 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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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

By Paula Figoni

Explore the fundamentals of baking science! How Baking Works (Second Edition) thoroughly covers the entire baking process, emphasizing the "whys" at work behind basic techniques. The book takes the user through the major ingredient groups, explaining how sweeteners, fats, milk, leavening agents, and other ingredients affect the appearance, flavor, and texture of the end product. The coverage also includes scaling and measurements, heat transfer, and sensory properties in baking.

This revised and updated Second Edition features:

• Hands-on exercises and experiments at the end of each chapter, with many involving the sensory evaluation of ingredients
• Expanded coverage of sweeteners, variety grains, enzymes, starch structure and gelatinization, and gluten structure
• Important coverage of changes to federal laws, such as food allergen labeling
• Coverage reflecting consumer awareness of nutrition and health, including information on dietary fiber, trans fats, and trans-free fats in the baking context
• More photographs to illustrate the science of baking
• End-of-chapter questions that both review content and require readers to apply and synthesize what they've learned

How Baking Works, Second Edition offers a dynamic, hands-on learning experience to both practicing and future bakers and pastry chefs. Paperback, 416 pages.

See the table of contents here!

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:  

Breads Pizzas Bagels Focaccias

Tortillas Muffins Pastries Pancakes

Cookies Cakes Non-Yeasted Breads Much more!

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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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Discover the true heart and soul of bread in CRUST & CRUMB, from whole-wheat, sourdough, and rye to pita, focaccia, and naan. 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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Whole Grains Every Day Every Way
by Lorna Sass

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, bestselling 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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The New Book of Whole Grains
by Marlene Anne Bumgarner

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 freshess, 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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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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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 9th 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 Carly Emery. Ninth Edition. Paperback, 885 pages.

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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 365,000 copies sold, Making the Best of Basics has long been a standard on in-home food storage and family preparedness. The 11th edition of Basics has been expanded, revised, and updated. The Resource Directory is more than 60 pages, and comprises over 2,500 private industry preparedness providers, as well as government resources. The Family Preparedness Handbook is the most comprehensive single volume ever compiled on in-home storage.

The Family Preparedness Handbook provides:

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 sSoup, 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.

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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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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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 Vegetarion 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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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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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."What a glorious book! This is now essential reading for our entire culinary team at Charlie Trotter's restaurant." — Charlie Trotter 142 pages, full color illustration.

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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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Throughout Asia, the rice cooker is indispensable. Now, The Ultimate Rice Cooker Cookbook unlocks the rice cooker’s potential for the American kitchen. Starting with an explanation of how a rice cooker works and important tips on cooking with rice cookers, it proceeds to easy-to-follow charts on how to prepare basic rice, grains, and dried beans. Then it moves on to making a perfect pot of rice, whether it’s American long-grain white or Bhutanese red. Once the basics of the rice cooker are mastered, there are rice-centered meals such as Butternut Squash Risotto, Fruited Pilaf, and Indonesian Rice Bowl. Next The Ultimate Rice Cooker Cookbook explains how to use the rice cooker to prepare all manner of grain and bean dishes, from Breakfast Barley to Gorgonzola Polenta to Turkey Chili with Baby White Beans. Last, but certainly not least, the book reveals the secrets to making delicious puddings and fruit desserts, preparing and steaming fish, vegetables, tamales, dolmas, dim sum, and more, all made in the rice cooker from start to finish. 368 pages with 250 no-fail rice cooker recipes and rice cooking tips.

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. Softcover, 368 pages.

Ultimate Rice Cooker Cookbook: $15.95 and no sales tax!*

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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

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.

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.

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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Best Biscotti Recipes: These twice-backed favorites are surprisingly easy to make. Nuts, fruits, savory biscotti, chocolate, lemon, anise, cranberry, almond, biscotti-like cookies and classic Italian versions are all here... not just 50 biscotti recipes, these are Barbara Karoff's Best 50 Biscotti Recipes... and only 14 cents apiece! Paperback, 6" x 4-1/2", 80 pages.

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.

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