|  | Bell, Hubertus P. / Feuerstein, Tim / Güntner, Carlos E. / Hölsken, Sören / Lohmann, Jan Klaas (eds.)
What's Cooking in Chemistry?
How Leading Chemists Succeed in the Kitchen
Erlebnis Wissenschaft
 1. Edition - May 2009
14.90 Euro
2009. XI, 232 Pages, Softcover
149 Fig.
- General Reading -
ISBN-10: 3-527-32621-9
ISBN-13: 978-3-527-32621-1 - Wiley-VCH, Weinheim
Detailed description
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.
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