This book contains more than 350 recipes in all categories of cuisine. These have been collected, distilled and refined over the past forty years by Professor James B. Gerhart of the University of Washington, Department of Physics, an avid cook and gourmet whose skill and judgment in domestic food preparation is legendary among family and friends. A detailed bibliography citing nearly a hundred sources is provided. (When was the last time you saw a cookbook with a bibliography?) Dr. Gerhart states in the preface, the included recipes ..".are based on the recipes cited in each case, but they...