A General- Brigadier, U.S.A.- with continental tastes, a career of duties in many countries and the gastronomic arts well in hand, lists his favorites and his own inventions in a well set up cookbook to tempt the discriminating palate. These orthodox divisions- hors d'oeuvres, soups, salads, fish, meat, fowl, vegetables, desserts, coffee and liquours etc., bear the mark of the General's personality. Each recipe whether it be Beef Stroganoff a la Dorn or a simple dish of brandied peaches is accompanied with helpful hints for its making and where occasioned, reminiscences of the author's past acquaintance with the dish, its history and so forth. Chapters on wines and complete menu suggestions preclude a loose budget and time to spare. Tasty lessons here in accomplished eating- and cooking.