On occasion of the 60th birthday of Professor Lutz Friedjan Tietze his coworkers in the Institute of Organic and Biomolecular Chemistry at the University of Göttingen dedicated this cookbook to him. It collects the favorite recipes of more than fifty well-known chemists.

Contents Martin Banwell: Marinade for BBQ Kangaroo Robert G. Bergman: Potato Latkes (Potato Pancakes) Dale L. Boger: Cannoli Shells Carsten Bolm: Kaiserschmarren Ronald Breslow: Veal and Sausage Stew Reinhard Brückner: Pears, Beans and Bacon Gianfranco Cainelli: Tagliatelle alla Bolognese Erick M. Carreira: Black Bean Soup Armin de Meijere: Spaghetti con ''Schluntz'' Scott E. Denmark: Scott''s Fondue Ulf Diederichsen: Green Eel à la Marie with Dill Dip Alessandro Dondoni: Wild Duck in Olive Oil; Maccheroni con salmi di lepre alla Mantovana Dieter Enders: Chicken à la Maritje David A. Evans: Brunswick Stew (Lonely Soup) Marye Anne Fox: Carolina Dirt Cake Burchard Franck: Labskaus Robin L. Garell, Kendall N. Houk: Ahi Tuna Sashimi Napoleon Cesare Gennari: Domino Cake Robert H. Grubbs: Pecan Pie John F. Hartwig: Sorrel Soup; Variant of Nicoise Salad Clayton H. Heathcock: Texas Chili Wolfgang A. Herrmann: Filled Trout Donald Hilvert: Pasta with Artichoke Cream Alessandro Reinhard W. Hoffmann: Lamb Fillets Dieter Hoppe: Sweet and Sour Mushroom Salad Hiriyakkanavar Ila: Chicken Curry Karl Anker Jørgensen: A Crustacean Catastrophe; Tenderloin of Wild Boar; The Royal M&M Almond Cake Alan R. Katritzky: Sauerkraut Salad Horst Kessler: Red Gritz Horst Kunz: Arzgebirg''sche Schusterkließ Richard C. Larock: Chili Crock Pot Steven V. Ley: Ley''s Low-Calorie, Chemical-Free Risotto? Lewis N. Mander: Chicken Dijonnais Johann Mulzer: Powidltatschkerl Ei-ichi Negishi: Goma-ae, Goma-yogoshi Kyriakos C. Nicolaou: Fish & Chips Leo A. Paquette: Paquette''s Favourite Lasagna Manfred T. Reetz: Herb Sauce Frankfurt Style Daniel H. Rich: Ciappino Herbert W. Roesky: The 1:1:1 Mix Gyula Schneider: Tiszai halaszle Lawrence T. Scott: Fruitcake Victor Snieckus: Cold Beetroot Soup Martin Suhm: Fish Souffle Clausius-Clapeyron Marcello Tiecco: Tagliatelle with Bologna-style Meat Sauce Lutz F. Tietze: Pork Roulades with Cheese Claudio Trombini: Lasagne Verdi Rocco Ungaro: Pasta al Forno Southern Italy Style Edwin Vedejs: Pat Anderson-Vedejs'' Wisconsin Linzer Torte K. Peter C. Vollhardt: Dulce de Leche Herbert Waldmann: Cinghiale in Dolce e Forte Ekkehard Winterfeldt: One-pot Fish Soup Peter Wipf: Lemon-Kiwi Pie Yoshinori Yamamoto: Tofu Tempura Axel Zeeck: Filled Peppers à la Benjamin