Bob’s Red Mill Cookbook Serves Up a Whole Grains Culinary Tour de Force

Author Miriam Backes collaborates with whole grains leader

to develop a deliciously inspiring new cookbook

Portland, Ore. – January 21, 2009 – Morel Risotto with Arborio and Wild Rice. Quinoa Salad with Toasted Hazelnuts and Dried Black Currants. Shiitake and Roasted Red Pepper Pizza. And Cinnamon Raisin Bread Pudding with Maple Cinnamon Custard Sauce. These are just a few of the recipes featured in the new cookbook from whole grains leader Bob’s Red Mill and Miriam Backes, former cookbook editor at Rodale and Food & Wine.

Developed to encourage foodies and budding culinarians to include more whole grains into their diets, the Bob’s Red Mill Cookbook features more than 350 creative and wholesome recipes based on the company’s commitment to good health and deliciously better living.

“I am delighted with our new cookbook and hope it inspires more people to embrace whole grains,” said Bob’s Red Mill founder Bob Moore, age 80, who dedicated the book to his wife and partner of 56 years, Charlee Lucille Coote Moore.

A true collaborative effort, the Bob’s Red Mill Cookbook brings together customer recipes and chef creations 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.

Along with recipes that cover breakfast, salads, soups, snacks and sides, main dishes and sweets, the book 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, which also includes preparation tips for specific recipes. Likewise, to keep the cookbook balanced and handy for everyday use, there are recipes that incorporate familiar ingredients such as brown rice.

“We sifted through many hundreds of recipes, testing and fine-tuning each dish to ensure great results and developing a number of new creations to round out the mix. Not all home cooks are well acquainted with quinoa, much less blue cornmeal, millet, and triticale, so it was important for this cookbook to make the full range of whole grains accessible, appealing, and easy to use,” said Miriam Backes. “And everything had to be tasty. When you’re cooking with whole grains there is no reason ever to sit down to a meal that’s anything short of delicious.”

Published by Running Press Book Publishers, the Bob’s Red Mill Cookbook retails for $29.95 and is available nationwide and online at www.bobsredmill.com.

ABOUT BOB’S RED MILL

Bob’s Red Mill Natural Foods, a distinctive stone grinding miller of whole grains, was founded in 1978 with the mission of moving people back to the basics with healthy whole grains, high-fiber and complex carbohydrates. Bob’s Red Mill offers a diverse line of all natural, organic and gluten-free flours, cereals, meals and mixes for pancakes, breads and soups, with more than 300 products available throughout the U.S. and Canada.  With its dedicated gluten-free manufacturing facility and strict organic protocols, the company has emerged as a leader in providing safe and delicious natural, organic and gluten-free products. For more information visit www.bobsredmill.com.