Item description for What's Cooking in Chemistry: How Leading Chemists Succeed in the Kitchen by Hubertus P. Bell...
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.
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Est. Packaging Dimensions: Length: 9.45" Width: 6.85" Height: 1.02" Weight: 1.37 lbs.
Release Date Aug 8, 2003
ISBN 3527307230 ISBN13 9783527307234
Availability 0 units.
More About Hubertus P. Bell
Hubertus P. Bell has an academic affiliation as follows - University of Gottingen, Ge University of G?ttingen, Germany Universit.
Reviews - What do customers think about What's Cooking in Chemistry: How Leading Chemists Succeed in the Kitchen?
An invitation to dine at the periodic table. Sep 24, 2003
"This book was the idea of a group of graduate students working for L. F. Tietze, a respected professor at the University of Goettingen, Germany. Building on their hunch that inside almost every chemist is a chef waiting to get out, they wrote to 100 of the world's leading organic chemists and asked them to contribute to a cookbook in Tietze's honour. Sixty recipes arrived on their desks: everything from Green Eel a la Marie to Lemon Kiwi Pie, a work far from formulaic.[...] A few recipes are for industrial quantities of chilli or lasagne to feed students; there is an occasional admission that a recipe originates from a restaurant or a wife. A handful are set out with method and materials as if, rather leadenly, for experimental purposes. But, overall, there is an overwhelming flavour of people who cook often, with ambition and for pleasure." (modified according to Karen Gold in: The Times Higher Education Supplement, July 18, 2003, p. 20f)