SueGreggCookbooks

Contact Us  ~~~~ Your Questions

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 QUESTION/CONCERN/REQUEST

To help us answer to your one (1) question, please copy the appropriate subject item and paste it into the box below followed by your conscise 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: 
(Your help always appreciated.)
   
Identify the source e.g. website, recipe, publication by publication date, 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 an aspiring young cook interested 
an apprenticeship in Sue Gregg's
     kitchen.

6. I want to teach a group:
    
(Identify the group and the materials you propose to use.)
     We recommend
Introducing Whole Foods Cooking and Introducing Whole  
     Grain Baking 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/Magic Mill dealer, home school convention
   or bookfair.)

8. I want to share
a cooking/lifestyle change experience:

9. Please calculate the additional postage cost for my international shipment:
        
Books I want are listed.

10. 
Visiting or Vacationing in Southern California? 
      Want to experience meal preparation in Sue Gregg's kitchen? Schedule a meal or an
      overnight in Sue's home. Home school families welcome. We got space for y'all.

11. Request a Password enter in box below:  disc title, copyright date, & serial #
      Then complete the address information.
     

ENTER YOUR NAME AND ADDRESS IN THE BOX ABOVE: (In this order please.)

      Name
     
Address
      City, State, Zip Code
      Country
(if outside the USA)
      Phone number
(Optional)

      Email address

FINALLY: To send the information you entered into the box above you will need to copy only what you entered into the box to your email server and send to  suegregg@suegregg.com. Copy the appropriate item (1-11 above) into the subject line. 

We don't want to miss your message!  
Our email address is:   suegregg@suegregg.com

Rich & Sue Gregg, Publisher/Author
SueGreggCookbooks 
8830 Glencoe Drive 
Riverside CA 92503-2135
www.suegregg.com 
951.687.5491

Thank you! 
I
nformation 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

A Comprehensive Whole Foods Cooking System 
Balancing Nutritional Quality & Taste, Convenience & Cost
An Educational Website  Graphics, Photos, Content  2000-2014 
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