I'm writing, with the assist of the U.S. Submarine Force's culinary specialists, the first-ever submarine cookbook for the general public. "Dive Into Cooking" features menus, recipes and tips for having a well-stocked pantry. Submarine food, the crews' greatest morale booster, is known as the best in the military and its the reason some culinary specialists have become White House chefs. Among the books "side orders" -- fascinating facts about living and working submerged for months in these "sharks of steel." For example, working in a walk-in closet-size galley, and drawing supplies from limited storage areas, to prepare about 500 daily meals for an average of 140 Sailors; tips from professional chefs who volunteered aboard these boats; food service-related quotes from submariners, and submarine-related activities for adults and children. Everything except liver and other internal organs, eggs that aren't "doctored up" and hominy. Christmas Eve: Scarlet O'Haras, oyster stew, preparing sticky cinnamon buns. Christmas Day Morning: Baking the aromatic sticky buns while opening presents. Not cooking macaroni BEFORE putting it in the slow cooker for mac and cheese, and making turkey chowder from the bird's skeletal remains