The cookbook — small, spiral-bound and self-published — is called CyberFeasts & Foodstocks: Celebrating A Decade Of Recipes And Virtual Dinner Table Conversations From The Listmembers Of The International FoodWine Community. Sandra Beatie says the e-mail discussion group was created by Central Michigan University faculty members in 1992 to exchange recipes, wine notes and food comments. Members occasionally have a "Foodstock" so they meet and eat in the real world at a restaurant. The idea for a commemorative cookbook evolved from these gatherings. The book is a cross-border feat — assembled in a Syracuse-based Web site, art directed from San Antonio, laid out in San Francisco and printed in Orillia.

Recipes are all over the map and include Broiled Tuna With Fennel Crumb Crust, Pistachio-Crusted Cod Fillets, Arugula With Slow-Roasted Shallots And Toasted Pecans, Albondigas En Salsa Chipotle and Big Super-Nutty Peanut Butter Cookies.

But it's this book's community vibe and interesting recipe intros that make it such a homey antidote to all the chefy cookbooks that now dominate.

CyberFeasts & Foodstocks is sold at Hudson's Kitchen and Homewares (70 Mississauga St. E., 705-326-5461) in Orillia for $19.99. Sandra Beatie will take orders via sbeatie@encode.com. E-mail listserv@cmich.edu to join the Foodwine list. Leave your subject line empty. In the text area write: "subscribe foodwine (your real name)." Or e-mail Elliott Parker at ratyak@eparker.org for help subscribing.