Cooking, community and diversity all figured prominently in the creation of the Kellogg Gourmet Cookbook, a charitable project undertaken by Kellogg School students this spring. All proceeds from sales of the 234-page compendium of international recipes culled from Kellogg students, faculty and staff were donated to the Greater Chicago Food Depository (GCFD). In all, students generated more than $5,000 for the not-for-profit food distribution center that has earned a reputation as one of the nation's most fiscally efficient and responsible charities in America.

The cookbook's goals were several. Beyond the importance of raising money for charity, the effort helped demonstrate the initiative and diversity of Kellogg students by gathering recipes from throughout the Kellogg family. Even Dean Emeritus Donald Jacobs offered some of his healthy favorites (a macrobiotic stir fry of vegetables and tofu, and a chickpea stew with sweet vegetables). All told, more than 300 recipes from around the globe are represented in the book.

In the dedication to the book, the student authors write: "We hope that decades from now, when you reach for this book to prepare Thai Gaeng Chicken Masamman, you share your Kellogg experience with your loved ones and remember the wonderful times we created together."

In the future, the Kellogg family may continue adding recipes to subsequent editions of the Gourmet Cookbook. Limited copies of the first edition are available for $15 and may be obtained by contacting the Student Affairs office.

-- MG