Like most autobiographies, "Beverly's Best" tells the stories of Beverly Reedy's life, including were she's lived, the jobs she's held and the people who have been most memorable.

But beyond the stories and pictures, Reedy tells her life story in recipes.

"I think it just happened," said Reedy of her passion for cooking. "I always enjoyed food and even as a child I liked making cookies and fudge and helping my mother with cooking and canning at home."

Born and raised in rural Annisville, Washington Township, the beginning of Reedy's story is flavored with recipes like Grandma Minnie's Apple Cream Pie and Mom's Macaroni and Cheese.

The daughter of a school teacher and a homemaker, Reedy was the youngest of five children.

"Our humble country home was homey and clean," recalls Reedy in the biographical introduction to her book. "I can see plainly the kitchen, which was equipped with a wood and coal fired Kalamazoo cooking stove, pale green and ivory in color, a corner cupboard, and a sink with no running water."

Reedy attended Hooker High School and transferred to a Bible school in Cincinnati for her senior year.

Marrying a minister soon after graduation, Reedy's life was put into motion with moves to Louisiana, Alabama and back to Ohio, collecting recipes at each new home.

Her recipes are organized by food categories - including breakfast and brunch foods, appetizers, soups, salads, main dishes and desserts. A memory follows each recipe, associating each dish with a different place or time.

The result is an eclectic mix of cuisine from home-cooked standards like oatmeal cookies and baked beans to gourmet restaurant favorites such as salmon cakes and chicken cordon bleu.

Though she would not cook professionally until late in her career, Reedy's life often revolved around food. She was a waitress in high-end restaurants, and she opened specialty food stores in the Catskills region of New York State, and in Connecticut.

Her final business venture, a store called Beverly's Best in Saratoga Spring's New York, became Reedy's opportunity to use the recipes she had collected and develop some new ones.

Originally opened as a specialty foods store, the demand for her baked goods and lunches grew, converting the business from market to restaurant.

After years of collecting and cooking for family and friends, Reedy sold her business to her son five years ago.

"I quit that and decided I would get serious about the book," she said.

The book was something she wanted to compile a cookbook for several years. Organizing and editing the recipes at her leisure in her Corinth, N.Y., home, the book was finished in about two years.

With friends in the publishing industry, it wasn't long before her scrapbook of recipes became an authentic cookbook.

At age 65, Reedy now describes herself as "semi-retired," still catering on occasion and planning to install a commercial kitchen in her home.

"It is hard right now not to get back into (working) because now I'm rested up and ready to go again."

Reedy hopes to share the inspiration for her success through her cookbook.

"I like to think that maybe my story would encourage (others) to do what they want and reach their goals."

Reedy's cookbook, "Beverly's Best," is available on her web site at www.beverlysbest.net or at Slater's Meat Market, 113 Hindman Road, Karns City.

"My grandmother never measured any of these ingredients so I had to figure this out on my own."I can remember her making this pie in particular, because we loved it so. It's fairly easy to make and doesn't take many ingredients. It's a winner."1 9-inch unbaked pie shell2 apples, peeled, sliced into eighthscup sugar2 tablespoons flour1 teaspoon cinnamon1 cup milk or half and half2 tablespoons butterPrepare pie shell. Mix sugar and flour in a small bowl and sprinkle on bottom of unbaked pie shell.Arrange apples in a decorative fashion in the shell. Pour milk over all.Sprinkle cinnamon on top and dot with butter.Bake in a 350 degree oven for 40 minutes or until apples are tender and slightly browned.

"I created this recipe just to have one a little different from just zucchini or just cranberry. It is quite easy."1 cup zucchini, shredded course1 cup cranberries, chopped2½ cups sugar1 cup vegetable oil3 eggs2 teaspoons baking soda1 teaspoon salt½ teaspoon baking powder3 cups flour½ cup nuts, chopped medium (pecans recommended)Grease two loaf pans. Mix dry ingredients together and set aside.In a mixer bowl, place sugar, eggs and oil and mix until creamy. Stir in the cranberries and zucchini.Add the flour mixture gradually, mixing well after each addition. Fold in nuts and spoon into prepared pans.Bake in a 350 degree preheated oven for 45 to 50 minutes. Check the doneness by inserting a toothpick into the center of each loaf. If it comes out clean, it is done.Remove from oven and cool on rack for 10 minutes before removing from pans.

"In my haste and indulgence in a bit of wine, I mistakenly poured coffee into the carrots instead of hot water, which were both right in front of me. Realizing my mistake too late, I tasted them. To my surprise they were the best glazed carrots I had ever made."2 pounds carrots, peeled and sliced diagonally, ½-inch thick¼ cup butter1 cup brown sugar½ teaspoon cinnamon¼ cup coffeesaltBlanch carrots to al dente and drain well. In a cast iron or heavy skillet melt butter.Add brown sugar, coffee and cinnamon, stirring until sugar melts and has turned into syrup.Add carrots and continue to simmer for 10 to 15 minutes, stirring to coat carrots well and allowing them to finish cooling.Serve immediately.