their recipes. Also thanks to Frank Bordoni, food columnist for The Costco Connection’s
Several Costco employees were instrumental in providing technical assistance,
including Christine Summers and Sherry Anne Allen of the Quality Assurance department;
Francine Weste in R & D International; Doug Holbrook, director of Fresh Meat U.S.;
Alan Webster, catering manager; and Don Dvorak, deli manager. Also thanks to members
of the Fresh Foods team who provided their expertise, including David Andrew, global
wine director; Jeff Lyons, vice president/senior general merchandise manager of Fresh
Foods/Corporate Foods; Sue McConnaha, vice president of bakery operations; Frank
Padilla, assistant general merchandising manager, Fresh Foods; and Charlie Winters,
vice president/director of meat operations.
We want to especially thank these employees of the vendors and suppliers who
took part in the creation of the book: at Iridio Photography, Seattle, kitchen manager
Linda Carey, food stylist assistants Diane Larson, Helen Kearny and Mary McKillop,
and account coordinator Traci Joy; at Midas Printing, Jim Letzel and Erika West; and
at AMS book distributors, Susan Latham and Adam Zoldan.
In the Publishing Department, special thanks go to Dorothy Strakele, Kathi
Tipper-Holgersen and Bill Urlevich, who provided hands-on coordinating assistance,
and to Tim Talevich and Lory Williams, who kept the regular work flow humming.
Stephanie Ponder and Mark Stroder added their writing talents. Will Fifield, Tod Jones,
Shana McNally, Stephanie Ponder, Mark Stroder, Tim Talevich and David Wight
assisted with proofreading. Rossie Cruz coordinated shipping and distribution of the
book, and Janet Burgess was business manager.
Other Costco employees also played key roles: Joel Benoliel, Dick DiCerchio,
Pennie Clarke Ianiciello, Chris Eiche, Jodi Ellis, Sheri Flies, Stephanie Gardner, Jim Klauer,
Dennis Knapp, Ronda Miller, Ginnie Roeglin, Tim Rose, and Wendi Wamboldt. AE