var amzn_wdgt={"cols":1,"tag":"sharpenc-20","width":"150","inner_bkgd_color":"#FFFFFF","serviceVersion":"20070822","head_text_color":"#E7CBFF","marketPlace":"US","show_image":true,"rows":5,"price_color":"#000000","templateId":"8001","title":"Recommended Cookbooks","items":[{"asin":"0881507199","comment":["It's my current baking bible. This cookbook shows you how to get whole grains (wheat but also oats, corn, spelt, rye, and more) into nearly every baked good."]},{"asin":"0881505811","comment":["Even though the original has less focus on whole grains, it's still a great resource for learning baking technique and for reliable recipes."]},{"asin":"0936184744","comment":["All the recipes come with accompanying articles explaining the testing that went into the development, so you can understand why the recipe works."]},{"asin":"1933615168","comment":["The recipes may rely a bit too heavily on cream and butter, but it's a great resource for learning how to prepare veggies you may never have touched before."]},{"asin":"158479559X","comment":["I have the first edition (and it's signed!). Alton Brown picks apart all the basic techniques for applying heat to food (i.e., cooking)."]}],"outer_bkgd_color":"#000000","show_review":false,"displayTemplate":"7","sort_order":"Random","show_price":true,"border_color":"#FFFFFF","text_color":"#6131BD"}
        amzn_wdgt.ID = "V20070822/US/sharpenc-20/8001/b4df0294-8227-4b41-891f-f63c9801839c";
	    document.write('<script charset="utf-8" type="text/javascript" src="http://wms.assoc-amazon.com/20070822/US/js/8001_7.js"> </script>');