If you love to cook and you love dogs, pretty soon you're cooking for dogs. At least, that's what happened to me. Over 15 years ago, a friend gave me a recipe for "dog stew." My dog loved it, of course, and I never again opened a can of food for him.

Here are a few of my favorite recipes from my new book, "The Good Food Cookbook for Dogs" (Quarry Books, November 2004). Whether your pup likes savory snacks or sweet treats, he'll find something to love. The recipes have been taste-tested by an assortment of canines, large and small, purebred and purely mutt, all of whom had paws-itive praise. Once you start cookin', your pooch will be waiting for dinner just as eagerly as Bella the bulldog on the cover is. What more could a cook ask for?

DoggieWiches

4 cups whole wheat flour

2 cups all-purpose flour

One 141/2-ounce can chicken broth

4 tablespoons dried parsley flakes

2 tablespoons vegetable oil

Place all ingredients in a large bowl. Mix thoroughly to combine.

Roll out dough on a floured surface to about 1/8-inch thick and cut into squares using a cookie cutter. Combine dough scraps and continue to roll out and cut into shapes until all dough has been used.

Place cookies on ungreased, foil-lined baking sheets and bake in a preheated 325-degree oven for 30 to 35 minutes. Turn off the oven and let the cookies dry in it for 3 hours or overnight. Place your dog's favorite sandwich filling (such as peanut butter or ham and cheese) between two squares. Makes 5 to 6 dozen.

Hound Hearts

1/4 cup vegetable oil

1/4 pound chicken hearts (or combination of hearts and gizzards)

One 141/2-ounce can diced tomatoes in juice

4 cups whole wheat flour

2 cups cooked rice

4 tablespoons dried basil

Heat vegetable oil in a skillet over medium-high heat. Add the chicken hearts and cook, stirring frequently, until the meat is brown, about 3 to 4 minutes.

Place the cooked chicken hearts, including oil, in a blender with tomatoes, including juice. Puree.

Place the flour, cooked rice, chicken-heart puree and basil in a large bowl. Mix thoroughly to combine.

Roll out the dough on a floured surface to about 1/4-inch thick. Using a cookie cutter, cut into heart shapes. Combine dough scraps and continue to roll out and cut into shapes until all dough has been used.

Place cookies on ungreased, foil-lined baking sheets and bake in a preheated 325-degree oven for 30 to 35 minutes. Turn off the oven and let the cookies dry in it for 3 hours or overnight. Makes 5 to 6 dozen.

GingerBones

4 cups all-purpose flour

2 cups whole wheat flour

1 cup molasses

1 cup water

1/2 cup vegetable oil

4 tablespoons ground ginger

2 teaspoons ground cinnamon

1 teaspoon ground cloves

Place all ingredients in a large bowl. Mix thoroughly to combine.

Roll out the dough on a floured surface to about 1/4-inch thick.

Using a cookie cutter, cut into bone shapes. Combine dough scraps and continue to roll out and cut into shapes until all dough has been used.

Place cookies on ungreased, foil-lined baking sheets and bake in a preheated 325-degree oven for 30 to 35 minutes. Makes 5 to 6 dozen.

Excerpted and adapted from "The Good Food Cookbook for Dogs," by Donna Twichell Roberts (Quarry Books, November 2004).

These will erase any doubts your dog has regarding the extent of your love.