What s Cooking in Chemistry How Leading Chemists Succeed in the Kitchen 2nd Edition by Hubertus Bell, Tim Feuerstein, Carlos Güntner, Sören Hölsken, Jan Klaas Lohmann ISBN 978-3527307234 3527307230

What s Cooking in Chemistry How Leading Chemists Succeed in the Kitchen 2nd Edition by Hubertus P. Bell, Tim Feuerstein, Carlos E. Güntner, Sören Hölsken, Jan Klaas Lohmann – Ebook PDF Instant Download/Delivery:  978-3527307234, 3527307230
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Product details: 

ISBN 10: 3527307230

ISBN 13:  978-3527307234

Author: 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.

Table of contents: 

1. Martin Banwell: Marinade for BBQ Kangaroo

2. Robert G. Bergman: Potato Latkes (Potato Pancakes)

3. Dale L. Boger: Cannoli Shells

4. Carsten Bolm: Kaiserschmarren

5. Ronald Breslow: Veal and Sausage Stew

6. Reinhard Bruckner: Pears, Beans and Bacon

7. Gianfranco Cainelli: Tagliatelle alla Bolognese

8. Erick M. Carreira: Black Bean Soup

9. Armin de Meijere: Spaghetti con ‘Schluntz’

10. Scott E. Denmark: Scott’s Fondue

11. Ulf Diederichsen: Green Eel a la Marie with Dill Dip

12. Alessandro Dondoni: Wild Duck in Olive Oil; Maccheroni con salmi di lepre alla Mantovana

13. Dieter Enders: Chicken a la Maritje

14. David A. Evans: Brunswick Stew (Lonely Soup)

15. Marye Anne Fox: Carolina Dirt Cake

16. Burchard Franck: Labskaus

17. Robin L. Garell, Kendall N. Houk: Ahi Tuna Sashimi Napoleon

18. Cesare Gennari: Domino Cake

19. Robert H. Grubbs: Pecan Pie

20. John F. Hartwig: Sorrel Sou Variant of Nicoise Salad

21. Clayton H. Heathcock: Texas Chili

22. Wolfgang A. Herrmann: Filled Trout

23. Donald Hilvert: Pasta with Artichoke Cream Alessandro

24. Reinhard W. Hoffmann: Lamb Fillets

25. Dieter Hoppe: Sweet and Sour Mushroom Salad

26. Hiriyakkanavar Ila: Chicken Curry

27. Karl Anker Jørgensen: A Crustacean Catastrophe;

28. Alan R. Katritzky: Sauerkraut Salad

29. Horst Kessler: Red Gritz

30. Horst Kunz: Arzgebirg’sche Schusterkließ

31. Richard C. Larock: Chili Crock Pot

32. Steven V. Ley: Ley’s Low-Calorie, Chemical-Free Risotto?

33. Lewis N. Mander: Chicken Dijonnais

34. Johann Mulzer: Powidltatschkerl

35. Ei-ichi Negishi: Goma-ae, Goma-yogoshi

36. Kyriakos C. Nicolaou: Fish & Chips

37. Leo A. Paquette: Paquette’s Favourite Lasagna

38. Manfred T. Reetz: Herb Sauce Frankfurt Style

39. Daniel H. Rich: Ciappino

40. Herbert W. Roesky: The 1:1:1 Mix

41. Gyula Schneider: Tiszai halaszle

42. Lawrence T. Scott: Fruitcake

43. Victor Snieckus: Cold Beetroot Soup

44. Martin Suhm: Fish Souffle Clausius-Clapeyron

45. Marcello Tiecco: Tagliatelle with Bologna-style Meat Sauce

46. Lutz F. Tietze: Pork Roulades with Cheese

47. Claudio Trombini: Lasagne Verdi

48. Rocco Ungaro: Pasta al Forno Southern Italy Style

49. Edwin Vedejs: Pat Anderson-Vedejs’ Wisconsin Linzer Torte

50. K. Peter C. Vollhardt: Dulce de Leche

51. Herbert Waldmann: Cinghiale in Dolce e Forte

52. Ekkehard Winterfeldt: One-pot Fish Soup

53. Peter Wipf: Lemon-Kiwi Pie

54. Yoshinori Yamamoto: Tofu Tempura

55. Axel Zeeck: Filled Peppers a la Benjamin

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Tags: Hubertus Bell, Tim Feuerstein, Carlos Güntner, Sören Hölsken, Jan Klaas Lohmann, What s Cooking, How Leading, Chemists Succeed