What's Cooking in Chemistry?: How Leading Chemists Succeed in the Kitchen by Hubertus P. Bell and Tim Feuerstein and Carlos E. Guntner and Soren Holsken and Jan Klaas Lohmann
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- ISBN 10 3527307230
- ISBN 13 9783527307234
- Published Jun 10 2003
- Format Hardcover
- Page Count 243
- Language English
- Countries Germany
- Publisher Wiley-VCH Verlag GmbH
- Imprint Wiley-VCH Verlag GmbH
Publishers Text
Looking for future employment as a postdoc? Or desperately looking for the perfect present for a chemist friend? Maybe you simply enjoy cooking and reading about current developments in chemistry research? Then look no more: The very first Who's Who in organic chemistry to show what top scientists like cooking - on the bench and stove - and how they have made their way. Use K. C. Nicolaou's recipe for fish and chips and read about his scientific work while preparing the meal that helped him finance his studies back in England. More than 50 personal recipes and anecdotes from leading organic chemists, such as Lonely soup (Evans), Wild boar - Tuscan way (Waldmann), and Dulce de Leche (Vollhardt), accompanied by biographies and sketches of their current work, this is an exquisite delicacy for anybody who likes cooking, eating and chemistry.Other cookbooks by this author
- What's Cooking in Chemistry?: How Leading Chemists Succeed in the Kitchen
- What's Cooking in Chemistry?: How Leading Chemists Succeed in the Kitchen
- What's Cooking in Chemistry?: How Leading Chemists Succeed in the Kitchen
- What's Cooking in Chemistry?: How Leading Chemists Succeed in the Kitchen
- What's Cooking in Chemistry?: How Leading Chemists Succeed in the Kitchen
- What's Cooking in Chemistry?: How Leading Chemists Succeed in the Kitchen (Revised)
