What's Cooking in Chemistry?: How Leading Chemists Succeed in the Kitchen (Erlebnis Wissenschaft) - Softcover

Softcover

ISBN 10: 3527326219 ISBN 13: 9783527326211

Verlag: Wiley-VCH, 2009

Inhaltsangabe

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.

Über diesen Titel

Über die Autorinnen und Autoren

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.

Anlässlich des 60. Geburtstags von Professor Lutz Friedjan Tietze widmete ihm sein Arbeitskreis am Institut für Organische und Biomolekulare Chemie an der Universität Göttingen, vertreten durch die Herausgeber, dieses Kochbuch, in dem die beliebtesten Rezepte von mehr als fünfzig bekannten Chemikern versammelt sind.

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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.

The Chemical Educator wrote: "…a welcome addition to the genre (of the science of cooking) and we recommend it…"

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.

The Chemical Educator wrote: "…a welcome addition to the genre (of the science of cooking) and we recommend it…"

Details zur Ausgabe

• Verlag: Wiley-VCH
• Erscheinungsdatum: 2009
• Sprache: Englisch
• ISBN 10: 3527326219
• ISBN 13: 9783527326211
• Einband: Taschenbuch
• Auflage: 1
• Anzahl der Seiten: 243
• Herausgeber: Bell Hubertus P., Feuerstein Tim, Güntner Carlos E., Hölsken Sören, Lohmann Jan Klaas
• Kontakt zum Hersteller: Wiley-VCH GmbH; product_safety@wiley.com; ; Boschstrasse 12; Weinheim; 69469; Deutschland