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 SueGreggCookbooks
Contact Us ~~~~ Your Questions
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About
our Ability to Respond
We're sorry but we do not answer questions about
other people's recipes or products we do not
use. In areas of nutritional controversy or
speculation we recommend that you research with
a Google search.
About our Limitations
We are not recipe or nutrition radio show hosts
inviting challenging questions to show off our
expertise. We write and publish whole foods
cookbooks to help you overcome obstacles in
transitioning to whole foods. We want to
communicate as clearly and accurately as
possible. The updating and revision of our
recipes is an on going process and that is why
relevant questions are welcome.
Frequently Asked Questions
We've prepared the Talking Food Pages to answer
the most frequently asked questions. Check there
first. Go to TALKING
FOOD PAGES.
About Yeast Breads
First consult our cookbook on the subject: An
Introduction to Whole Grain Baking.
Many bread bakers unfortunately measure their
success by how high their yeast breads rise. It
is very difficult to trouble shoot yeast bread
problems from afar, and we are reluctant to do
so. We recommend that you gain competence with
our multi-grain blender batter recipes before
tackling yeast breads. If you are having
difficulty with yeast breads we recommend that
you first 1) go to the person who sold you your
bread kneader, 2) find a mentor with whom you
can work side by side.
Your Response Welcome
With the publication of Introducing
Whole Foods Cooking (April, 2009) and
training of interns in our kitchen we're giving
attention what happens around the table while we are
eating. That is the focus of a section of the
book titled "Serving and Connecting."
This is an area we want to explore
and expand. We welcome your inquiries.
YOUR
QUESTION
To
help us answer to your one (1) question
accurately and efficiently, please copy the
appropriate subject item and paste it into the
box below followed by your question or comment:
1.
I have a question about one or more of your
books I am considering for purchase:
2. There is an error in a shipment I have
received:
3. I've discovered an error in your materials:
Identify the source e.g. website, recipe,
publication by title, page and line number.
Quote the error and if possible state a
correction.
4. My question is about a recipe from a Sue
Gregg Cookbook:
(List the cookbook
title, edition or date printed, recipe title,
page number.)
5. I am interested an internship in Sue Gregg's
kitchen:
(Open to homeschooled
students ages 13-21)
6. I want to teach a group:
(Identify the group and
the materials you propose to use.
We recommend Introducing
Whole Foods Cooking
for adults & high school,
Lunches
& Snacks
for under 13.
7. I'm considering reselling your
cookbooks:
(Tell us about your
experience with our materials. Identify your
audience and marketing venue e.g. health food
store, website, Bosch dealer, home school
convention or bookfair.)
8. I want to share a cooking/lifestyle change experience:
ENTER
YOUR NAME AND ADDRESS IN THE BOX ABOVE:
(In
this order please.)
Name
Address
City, State, Zip
Code
Phone number
Email address
Thank
you!
Information
you provide is not shared with or sold to others
outside our organization. Your responses help us
design our research and publications to meet
your needs. We will respond with
information specifically designed to help you
succeed in whole foods cooking from the very
start.
You will not be deluged with emails or
advertisements from us.
SueGreggCookbooks
An Educational Website Graphics, Photos, Content
©2000-2010
8830 Glencoe Drive, Riverside California 92503-2135
951.687.5491 All Rights Reserved.
Reproduction in whole or in part in any form or medium without the
express
written permission of SueGreggCookbooks
is prohibited.
Publishing since 1977
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