The long anticipated sequel to our Mill family Baking Book, the Bob’s Red Mill Cookbook has finally hit store shelves. We’ve slaved over recipes and proofreading for the last two years and are happy to be releasing a new book filled with recipes geared toward whole grain cooking. Recipes were gathered from our recipe files, from chefs who have taught at our cooking school, and some were developed right here by our culinary specialists Chelsea Lincoln and Lori Sobelson just for this book.
I love baking, but what makes me truly enthusiastic about getting into my kitchen (and cleaning the mess that’s left from my last project) is cooking with whole grains. I’ve been excited for this book since I first looked at the recipe list and have already tried a few at home. Each has been spectacular. I am confident that this book will be a great addition to any cook’s collection.
Something that I really like about this book is the eclectic collection of different recipes from around the world; recipes such as Gazpacho Bulgur Salad and African Peanut Stew. It also contains many recipes that have been customer favorites for years, such as Scottish Oatcakes and Quinoa-stuffed Collard Wraps. Each recipe is designated whether it is gluten free, vegetarian or vegan.
To celebrate our book’s release, I’m going to give away three signed copies of this book. To enter for your chance to win an autographed copy, leave a comment below and tell me what cookbook you couldn’t live without. I will select winners randomly from all who comment. Contest ends this Monday, November 2nd at 5 pm PST.
If you’re not a lucky winner, watch for our book to be on special later in November through the holidays. Books can be purchased on our website or at your local book retailer. We’ll be sharing recipes from this book later in the month.