Contact Us  ~~~~ Your Questions

About our Ability to Respond
We're happy to respond to questions about our recipes and cookbooks. We are not prepared to answer questions about other people's recipes or products we do not use. In areas of nutritional controversy or speculation we recommend that you start with a Google search. That is what we do.

About our Limitations
We write and publish whole foods cookbooks to help you overcome obstacles in transitioning to whole foods. BUT we are not recipe or nutrition radio show hosts inviting challenging questions to show off our expertise. 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.

About Yeast Breads
First consult our cookbook on the subject: An Introduction to Whole Grain Baking. Many home bread bakers measure their success by how high and uniformly their yeast breads rise by commercial standards. We suggest that the test of success is in the eating. 

   It is 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.


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 concise 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. Our family has an aspiring young cook interested 
having an experience 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.

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


      City, State, Zip Code
(if outside the USA)
      Phone number
& best time to call

      Email address

FINALLY: To send the information you entered into the box above copy only what you entered into the box to your email server and send to

We don't want to miss your message!  
Our email address is:

Rich & Sue Gregg, Publisher/Author
8830 Glencoe Dr
Riverside, CA 92503-2135
Since 1977

Thank you! 
nformation you provide is not shared with or sold to others outside our business. 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.


A Comprehensive Whole Foods Cooking System 
Balancing Nutritional Quality & Taste, Convenience & Cost
An Educational Website  Graphics, Photos, Content  2000-2016 
8830 Glencoe Drive, Riverside California 92503-2135   951.687.5491  All Rights Reserved. 
Reproduction in whole or in part in any form or medium including websites without the express 
written permission of
SueGreggCookbooks is prohibited.
Publishing since 1977