A book of recipes gathered by AT&T Telecom Pioneers, a national organization with a North Alabama group based in Decatur, will be released in September from Quail Ridge Press.

“Best of the Best from Calling All Cooks” cookbook contains more than 400 recipes from the 6,000 submitted and required reviewing and tasting all submissions.

“We reviewed 25 or 30 recipes for banana pudding, for instance, to select the best two or three to go in the new book,” said Gwen McKee with Quail Ridge Press. “The recipes in the Calling All Cooks cookbooks represent simple, tasteful, down-home cooking.”

The book includes recipes such as Hot Fudge Sundae Cake, Cornbread Casserole, Copycat Kentucky Fried Chicken, Kum-Back Salad Dressing, Delicious Buttermilk Pralines, Baked “Fried” Apple Pies, and more, McKee said.

In addition, this great cookbook also features fascinating historical facts and illustrations that show the development of the telephone over the years.

The AT&T TelecomPioneers of Alabama is an organization made-up of individuals who volunteer their services to a variety of projects that enrich communities. A large portion of the sales received from cookbook sales goes directly to the Pioneers.

Revenue generated from the sale of “Best of the Best from Calling All Cooks” will finance the many charitable activities in which AT&T TelecomPioneers of Alabama are involved.

The book will be available at bookstores and at gift and kitchen shops throughout Alabama.

Cookbooks also may be ordered directly from Quail Ridge Press by calling 1 (800) 343-1583 or visiting www.quailridge.com.

Submit recipes for News Courier cookbook

The News Courier is requesting submission of recipes from its readers to be published in a cookbook to be released this October.

Also, we encourage you to photograph your dish and include it with the submission.

Submit recipes of any type — sweets, meats, veggies and more — to Managing Editor Kelly Kazek at kelly@athensnews-courier.com or mail to 410 W. Green St., Athens, Ala., in an envelope clearly marked “recipe submission.” Submissions by e-mail or on disc are preferred.