Since 1993 Chef Michael Richardson has been listening attentively to the students, faculty and alumnae of Cottey College as director of food service. He has answered their requests for specialty menu items, 
vegetarian and vegan dishes, trendy new cuisine offerings, as well as adapting some of their individual recipes for use in the Cottey Dining Room. He has now answered yet another request voiced for years by faculty, students, alumnae and guests from the P.E.O. Sisterhood visiting Cottey. “The Best of Cottey Cooking” is Chef Michael’s collection of more than 200 of the most popular recipes used at Cottey adapted for use in your own home kitchen. Treat your family to Molten Chocolate Cake, Baked Potato Soup or Honey Dijon Chicken. Every recipe has been home tested and proven for any cook’s success. Chef Michael prides himself in the use of common ingredients easily found in local supermarkets. Whether it’s a quick and easy breakfast of Almond French Toast or a special occasion brunch calling for Bananas Foster Crepes, you’ll find the recipe in “The Best of Cottey Cooking.”
Future students of Cottey will also benefit from the sale of this cookbook as a significant portion of the proceeds will be used to establish a scholarship fund. Michael’s philosophy of the book mirrors his philosophy 
in dining at Cottey. He understands the importance of the students’ comfort away from home and designs menus to be like home-cooked meals. Even international students suggest dishes from their homelands and the food service staff is happy to oblige. Chef Michael also offers a cooking class featuring Mediterranean dishes as well as a new class
featuring exotic Asian cooking.
“The Best of Cottey Cooking” includes a diverse offering of recipes in 14 categories. Beyond recipe offerings on soups, breads, pasta and meats, you will find sections on chicken, seafood, vegetarian (lacto-ovo) and vegan entrees. A generous serving of vegetable, potato and rice dishes precede a healthy group of party food and dessert recipes to round out the book. It is a book every P.E.O. will want to add to her collection. Great recipes, great food and great for Cottey, what a combination!
“The Best of Cottey Cooking” is for sale now. See the ad in the Items for Sale in this issue of The Record on page 48 for price and ordering information.
