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What's Cooking in Chemistry?
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Table of Contents

Contents Martin Banwell: Marinade for BBQ Kangaroo Robert G. Bergman: Potato Latkes (Potato Pancakes) Dale L. Boger: Cannoli Shells Carsten Bolm: Kaiserschmarren Ronald Breslow: Veal and Sausage Stew Reinhard Bruckner: Pears, Beans and Bacon Gianfranco Cainelli: Tagliatelle alla Bolognese Erick M. Carreira: Black Bean Soup Armin de Meijere: Spaghetti con 'Schluntz' Scott E. Denmark: Scott's Fondue Ulf Diederichsen: Green Eel a la Marie with Dill Dip Alessandro Dondoni: Wild Duck in Olive Oil; Maccheroni con salmi di lepre alla Mantovana Dieter Enders: Chicken a la Maritje David A. Evans: Brunswick Stew (Lonely Soup) Marye Anne Fox: Carolina Dirt Cake Burchard Franck: Labskaus Robin L. Garell, Kendall N. Houk: Ahi Tuna Sashimi Napoleon Cesare Gennari: Domino Cake Robert H. Grubbs: Pecan Pie John F. Hartwig: Sorrel Soup; Variant of Nicoise Salad Clayton H. Heathcock: Texas Chili Wolfgang A. Herrmann: Filled Trout Donald Hilvert: Pasta with Artichoke Cream Alessandro Reinhard W. Hoffmann: Lamb Fillets Dieter Hoppe: Sweet and Sour Mushroom Salad Hiriyakkanavar Ila: Chicken Curry Karl Anker Jorgensen: A Crustacean Catastrophe; Tenderloin of Wild Boar; The Royal M&M Almond Cake Alan R. Katritzky: Sauerkraut Salad Horst Kessler: Red Gritz Horst Kunz: Arzgebirg'sche Schusterkliess Richard C. Larock: Chili Crock Pot Steven V. Ley: Ley's Low-Calorie, Chemical-Free Risotto? Lewis N. Mander: Chicken Dijonnais Johann Mulzer: Powidltatschkerl Ei-ichi Negishi: Goma-ae, Goma-yogoshi Kyriakos C. Nicolaou: Fish & Chips Leo A. Paquette: Paquette's Favourite Lasagna Manfred T. Reetz: Herb Sauce Frankfurt Style Daniel H. Rich: Ciappino Herbert W. Roesky: The 1:1:1 Mix Gyula Schneider: Tiszai halaszle Lawrence T. Scott: Fruitcake Victor Snieckus: Cold Beetroot Soup Martin Suhm: Fish Souffle Clausius-Clapeyron Marcello Tiecco: Tagliatelle with Bologna-style Meat Sauce Lutz F. Tietze: Pork Roulades with Cheese Claudio Trombini: Lasagne Verdi Rocco Ungaro: Pasta al Forno Southern Italy Style Edwin Vedejs: Pat Anderson-Vedejs' Wisconsin Linzer Torte K. Peter C. Vollhardt: Dulce de Leche Herbert Waldmann: Cinghiale in Dolce e Forte Ekkehard Winterfeldt: One-pot Fish Soup Peter Wipf: Lemon-Kiwi Pie Yoshinori Yamamoto: Tofu Tempura Axel Zeeck: Filled Peppers a la Benjamin

About the Author

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 Goettingen dedicated this cookbook to him. It collects the favorite recipes of more than fifty well-known chemists.

Reviews

"Now at last we have the evidence...of what people in the scientific community have long known: creative chemists are successful not only at the bench but also at the kitchen stove. After all, cooking too is an experimental science! To put in practice the idea of taking a peek into the cooking pots of one's colleagues is something that has long been overdue. It has now become a reality, thanks to collegues of Lutz Tietze in Gottingen on the occasion of his 60th birthday...the result is a very interesting "mixtura mirabilis"... "What's Cooking in Chemistry" is, of course, neither a chemistry textbook nor a book for the kitchen, nor is it intended to be either. But it is a charming, very personal, collection of "favorite recipes" - mostly good plain fare - presented against the background of the contributors' scientific interests. Chemists will derive pleasure from giving this carefully edited book (which has a good index) to friends and collegues in the scientific community, and thereby also giving pleasure to them. One should also have a copy in one's own bookshelves, as this charming book may encourage one's acquaintances to look more kindly on a profession that tends to be subconsciously identified with poisons and environmental damage. Guten Appetit, buon appetito, and enjoy your meal!" Prof. Gottfried Markl Universitat Regensburg "...In summary, a novel, well written and carefully presented book. Quite aside from its obvious use as a source of valuable biographic, scientific and culinary information and providing additional criteria for the selection of interesting places to do a post-doc or sabbatical, its reasonable price make book just the gift for that hard to please scientist on your list." The Alchemist - The ChemWeb Magazine "This is a cookbook, and one that is both serious and fun. The serious part comes from the scientific sketches of 56 professors from around the world who provide an overview of their research as well as their favorite recipes. Some of these recipes are very good, and readers will delight in preparing them. Even people who are not handy in the kitchen will like this book because it's fun to read the sometimes amusing commentare by the authors, who provide background on the origins of the recipes or the regions where the dishes are traditionally served. I would recommend this book for the serious chemists and cooks in your life. Its a great gift for any occasion. Nonchemists may even learn some serious chemistry from the sketches for each other." C&EN: Books . Aout of the Pan and into the fire "...recommend this book for the serious chemist and cooks in your life...a great gift for any occasion..." Chemical and Engineering News, Vol 82(04) Jan 2004 "This book should be enjoyed by those who like to read while they are cooking, or cook while they are reading. It helps to show that even famous chemists are real people who have lives outside the laboratory, appreciate the good things of life, and have highly tuned taste buds. I would recommend a meal consisting of the Erick Carreira starter, followed by a main course from Reinhard Hoffmann, before finishing up with Peter Wipf's dessert. Bon appetit!" Chemistry World "... a welcome addition to the genre (of the science of cooking) and we recommend it..." The Chemical Educator

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