“They are in trucks as we speak,” 75,000 copies en route from Salt Lake City, where they were printed, said Stephanie Duncan last week from her Highlands Ranch home (while juggling a 4-year-old with her non-phone hand).

Duncan, the chairperson for publication of the fifth Junior League of Denver cookbook, “Colorado Classique,” started work on the project about three years ago, after helping as a tester on “Colorado Colore.”

“Classique” should follow its predecessors into the bestseller ranks shortly. Look for it on area bookshelves soon, at $29.95, the same price as the previous book.

“We are almost always in reprint on one of them,” she says. (And, for area newcomers, they are especially helpful, since everything printed is adjusted for high altitude).

At first, the cookbook committee determined a concept, conducted market research and established a price point, deciding not to raise the price from the last book. Nutritional values would be added to each recipe. They further decided to print in the U.S., with an FSC-certified printer, Forest Stewardship Council, which means recycled paper and safe dyes and ink.

A five-member steering committee was part of an overall 30-member cookbook committee. Then there were testing groups of 10 to 20 that met weekly June through August 2008. More than 2,000 recipes were submitted initially and gradually peeled down to a manageable number in each category by anonymous rankings. Each tester donated the food she cooked. Some members enlisted friends to help test.

“It’s been a huge outlet,” Duncan said. “I need to talk to adults!”

A former kindergarten teacher in the Douglas County Schools, she is a stay-at-home mom now with a 4-year-old son and a daughter in school. “I’m not in the food field, but I love to eat,“ she added.

On her committee was Lauren Walk of Lone Tree, a new member, who as a provisional was assigned to chair an introductory event, “Cocktails Classique,” where a caterer prepared recipes from the book for a party at the John Fielder Gallery in the Santa Fe Arts District. It was a great introduction to League, said Walk, now an active member.

Cathy Hollis of Littleton, who chaired the meats section of the new book, brought experience to the committee. She had chaired the “Colorado Collage” book in previous years. Like other recipes, all meat recipes were triple-tested, staring with 180, then 60 to 90, then final choices.

Duncan shared a sample recipe from the appetizers section of the new book, which was a big hit at the cocktail party.

Sun Dried Tomato Hummus

Serves: 12 portions

Prep: less that 30 minute

1 1/2 ounces dry sun-dried tomatoes

6 cloves garlic

1 15 ounce can garbanzo beans, drained

2 Tablespoons extra virgin olive oil

1/2 cup light mayonnaise

2 Tablespoons lemon juice

1/4 cup Parmesan Cheese

2 Teaspoons dried basil

1 teaspoon cayenne pepper

1 teaspoon salt

Blanch sun-dried tomatoes in boiling water for 4 minutes or until softened. Drain. Chop Garlic in a food processor with a metal blade until finely minced. Add rehydrated tomatoes and chop into small pieces. Add garbanzo beans, olive oil, mayonnaise, lemon juice, parmesan cheese, basil, cayenne pepper and salt and process until smooth. Serve with crackers, toasted pita or raw vegetables.

Nutrition information: 103 calories, 7 g. fat, 1 g saturated fat, 5 mg cholesterol, 390 mg sodium, 8 g carbohydrate, 2 g sugars, 2 g fiber, 3 g protein.

Classique