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. (Dad passed away in 2007, but his legacy in cookery lives on! He took a scientific approach to efforts in the kitchen, meticulously documenting measurements and procedures that he found would work best for favorite recipes. Much like entries in a lab journal, his recipes are quite succinct and include absolutely no unnecessary wordage, which some may find refreshing. This is an excellent cookbook you will turn to over and over - as do the Gerharts.)