^#smrgSAHAF The Andover Cookbook II: Passport Edition (Spiral-Bound) - 1993

The Andover Cookbook II: Passport Edition is the result of the efforts and enthusiasm of several volunteer committees over the past years. Recipe collection began over 8 years ago, under the guidance of Kate Bunnell, Sybil Wise, Audrey Hoitsma and Grace Neilson. They had originally thought to publish a second cookbook 10 years after the first one, which came out in 1977 to celebrate the school's bicentennial. It has now been over 15 years since the first cookbook was published, and the accumulated stock of recipes which have been collected in the intervening years has finally been reviewed and edited and now is ready to be shared with all.
Since requests are still coming in for copies of the first Andover Cookbook, now out of print, we have decided to include some of the favorites from that book in our new selection. We also include recipes from the Abbot Alumnae Association Cookbook, From the Abbot Kitchens. Besides these, we have turned to members of our increasingly international Andover community - alumni/ae, students and their parents, staff and faculty - for the recipes we have included. Some were brought back from students studying abroad for a year, others were tucked away in recipe files here at home, some come from the cooks at Commons, responding to the diversity of the student population with appropriately multicultural cuisine.
All of the submitted recipes have been tested by various staff members, faculty, students and some friends (as well as members of the Cookbook Steering Committee). We want to thank everyone who helped with this phase of the process. We aren't able to publish all the recipes submitted, and some have been combined and edited, but we hope that we have been able to capture an intriguing selection of current favorites, as well as some well-loved classics, in our choices.
Besides looking for recipes from different cultures and countries, we have endeavored to include recipes that are, for the most part, easy to prepare, original and attentive to current concerns for good nutrition (see the notes on nutrition, page 221).
We give our special thanks to the many contributors to this cookbook whose recipes were our inspiration. Our great appreciation also goes to all those who helped with editing, proofreading, illustrating, design and general production. This book was truly a collective effort on the part of many people. <9> The Cookbook Committee:
Elaine Bailey, Roxy Barry, Jennie Cline, Aggie Giglio, Judy Hamilton, Laurie Huberman, Britta McNemar, Ann Parks, Nancy Rainville, Anne Weld