Bob’s Red Mill ~ Bob’s Red Mill Cookbook

PORTLAND, Ore.–Bob’s Red Mill and Miriam Backes, former cookbook editor at Rodale and Food & Wine, released Bob’s Red Mill Cookbook, developed to encourage more whole grains into diets. The Bob’s Red Mill Cookbook features more than 350 recipes from contributors, such as celebrated cookbook author Lorna Sass; gluten-free cooking expert Carol Fenster; James Beard Award–winning chef Cory Schreiber; Oregon Culinary Institute chef/instructor Dan Brophy; and Bob’s Red Mill Whole Grains Store cooking instructor and recipe developer Lori Sobelson, among others. The book also includes helpful information about how to cook with unusual grains such as teff, amaranth and Kamut®. Gluten-free, vegetarian and vegan recipes are featured throughout the book.