Pleasant Hill Grain: Authorized dealer for Bosch mixers, grain mills, meat slicers, dehydrators, rice cookers, stainless pressure cookers, meat grinders, other fine kitchen equipment.
Pleasant Hill Grain
Cookbooks, Books & Videos


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 "multi-threat" 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
Auto Breadmakers
Country Living 		Pressure Cooking
Rice Cookers
Tortillas & Grilling
Biscotti
Salsa
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


By Cooks Illustrated: The America's Kitchen Family Cookbook

Many years in the making, this comprehensive cookbook 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.

A cooking course between two covers, The America’s Test Kitchen 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. Bound to get America back into the kitchen again, this is a family cookbook for generations to come. Hardback notebook style with loose-leaf binding, 848 pages, beautifully illustrated & tabbed. This cookbook and Best American Side Dishes (below) are a couple of favorites at Pleasant Hill Grain!

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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



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
New from 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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by Phyllis Stanley

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

Updated Version,
Revised 2006!
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, Foccacia & 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! :-) Total of 183 pages, revised 2006.

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

Devoted to whole grains: This spiral bound cookbook (click for details), written by the importer of the Family Grain Mill (FGM), 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



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 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 Breadall 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: 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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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:  
  • Breads
  • Pizzas
  • Bagels
  • Focaccias
  • Tortillas
  • Muffins
  • Pastries
  • Pancakes
  • Cookies
  • Cakes
  • Non-Yeasted Breads
  • Much more!
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Bread for Life

These cookbooks are a great boon to those with Electrolux mixers because the recipes in them were developed by author Beth Holland using the Electrolux DLX mixer. Most of the bread recipes in Volume 2 actually contain specific instructions on how to use your Electrolux mixer to best advantage recipe-by-recipe. Between the quality of these solid, practical recipes, and directions that are tailor-made for your Electrolux, we don't know what more a DLX owner could ask for. We recommend all of them highly.

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 Electrolux users will want to start with with the basic bread recipe and the table of contents kind of "camoflages" 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'Oeurves & 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. After reoccurring illnesses interfered with her performing, she discovered the power of whole grains for health. 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 VHS video covers grain milling and bread making from the beginning. Topics include:

  • How to use a grain mill
  • How a grain mill works
  • Mixing dough
  • Kneading dough in a mixer
  • Rising
  • Proofing yeast
  • Parts of the grain kernel
  • Loaf breads
  • Rolls
  • Buns
  • Using a roller/flaker
  • Using lecithin
  • Baking pans
  • Blender use tips
  • Bread knives

Beth demonstrates in her videos using the Electrolux DLX mixer but the principles she teaches 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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Note: "Advanced Bread VHS" is the same content as the first item listed, except in VHS tape format.
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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’ll have a rewarding experience. — Dennis Ronan, Keizer OR



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 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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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...

 



Set for Life
Set For Life: Eat more... Weigh less... Feel great!

If you want to lose weight or if you've already lost weight and are struggling to keep it off, the Setpoint Lifestyle provides the simple, permanent solution. Authors Jane Merrill and Karen Sunderland teach a practical, livable lifestyle -- not a diet -- that enables you to eat more, weigh less, and feel terrific. It's ideal for athletes, families, and anyone who wants better health, normal weight and stress control. Written in terms anyone can identify with, Set For Life tells you not only what to do, but how to do it. Best of all, no more mealtime dilemma. Set For Life includes hundreds of tasty, nutritionally analyzed Setpoint recipes that are:
  • Low Cholesterol
  • Low Fat
  • Low Sugar
  • Family Favorites
  • Lower Sodium
  • High Fiber
  • Quick & Easy-to-prepare
  • High Complex Carbohydrate
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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 is 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 do believe it bears mentioning that the section in question runs contrary to advice from other quarters, and individual discretion and responsibility — as always — are in order. In many other respects, Nourishing Traditions is a book that's been well received and appreciated by our customers.) Written by Sally Fallon. Paperback, 661 pages.

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The Encyclopedia of Country Living by
Carla Emery
The Encyclopedia of Country Living

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.