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    What's Cooking in Chemistry?: How Leading Chemists Succeed in the Kitchen
    Unavailable
    What's Cooking in Chemistry?: How Leading Chemists Succeed in the Kitchen
    Unavailable
    What's Cooking in Chemistry?: How Leading Chemists Succeed in the Kitchen
    Ebook350 pages2 hours

    What's Cooking in Chemistry?: How Leading Chemists Succeed in the Kitchen

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    Currently unavailable

    About this ebook

    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?

    The first Who's Who in organic chemistry to show what top scientists like to cook - on the bench and on the 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. Containing 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.
    LanguageEnglish
    PublisherWiley
    Release dateDec 7, 2011
    ISBN9783527657094
    Unavailable
    What's Cooking in Chemistry?: How Leading Chemists Succeed in the Kitchen

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    Reviews for What's Cooking in Chemistry?

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    • 3/5
      A collection of recipes from organic chemists along with a description of their work was a fun idea, but doesn't work well as a book.Each recipe is preceeded with a CV of the person who sent it in and a short description of his research. (One woman is here alone, another as part of a pair.) These are presented as something 'interesting to read during possible waiting times in the kitchen'. I did find it interesting to peruse them - just to see how many words in a row I couldn't understand.A few of the contributors tried to make the recipes fit the book. I particularly liked the recipe for Kaiser Scmmarren presented as lab instructions. A few tried to present fine examples of their local cuisine. Most are very simple to make. Occaisionally there are bad translation problems - Powidltaschkerl will work much better with foury potatoes than with mealy apples. I suspect that even a couple of organic chemists getting married would prefer a good basic cookbook as a gift to this.