; Faculty, staff, students, alumni and friends of Catawba College have pooled their culinary resources into a new cookbook, “Catawba Cooks.” And now, this collection of 311 favorite recipes is available for purchase in Catawba’s bookstore on campus, with proceeds to benefit on and off-campus service... ;

Faculty, staff, students, alumni and friends of Catawba College have pooled their culinary resources into a new cookbook, “Catawba Cooks.”  And now, this collection of 311 favorite recipes is available for purchase in Catawba’s bookstore on campus, with proceeds to benefit on and off-campus service and charitable organizations.

Ninety-two members of the college community contributed recipes for the cookbook.  Two staff members, Chuck Williams and Laura VanDenBerg, provided photographs, while student Emily Nien ’06 provided artwork.  Cookbook committee members who collected and compiled recipes included Julia Baranski, Elaine Carothers, Emily Gross, Lori Sipes, Dee Woodie and Nan Zimmerman.

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Cookbook sections include Appetizers & Relishes, Soups & Salads, Vegetables & Side Dishes, Meats & Main Dishes, Breads & Rolls, Desserts, and Catawba Classics.  There is also a special section on cooking tips and information.

Cost for “Catawba Cooks” is $8 for faculty, staff, alumni and visitors, and $5 for students.  For an additional $2 for postage and handling, the cookbooks can be mailed. For additional information, contact Dee Woodie at 704-637-4514.

 

; Faculty, staff, students, alumni and friends of Catawba College have pooled their culinary resources into a new cookbook, “Catawba Cooks.” And now, this collection of 311 favorite recipes is available for purchase in Catawba’s bookstore on campus, with proceeds to benefit on and off-campus service... ;

Faculty, staff, students, alumni and friends of Catawba College have pooled their culinary resources into a new cookbook, “Catawba Cooks.”  And now, this collection of 311 favorite recipes is available for purchase in Catawba’s bookstore on campus, with proceeds to benefit on and off-campus service and charitable organizations.

Ninety-two members of the college community contributed recipes for the cookbook.  Two staff members, Chuck Williams and Laura VanDenBerg, provided photographs, while student Emily Nien ’06 provided artwork.  Cookbook committee members who collected and compiled recipes included Julia Baranski, Elaine Carothers, Emily Gross, Lori Sipes, Dee Woodie and Nan Zimmerman.

;

Cookbook sections include Appetizers & Relishes, Soups & Salads, Vegetables & Side Dishes, Meats & Main Dishes, Breads & Rolls, Desserts, and Catawba Classics.  There is also a special section on cooking tips and information.

Cost for “Catawba Cooks” is $8 for faculty, staff, alumni and visitors, and $5 for students.  For an additional $2 for postage and handling, the cookbooks can be mailed. For additional information, contact Dee Woodie at 704-637-4514.