What'S Cooking in Chemistry?

Name: What'S Cooking in Chemistry?
Brand: WILEY VCH VERLAG & CO. KG AA
SKU: 397164
Price: 40.24 EUR
Availability: InStock

HUBERTUS BELL

Cena za kos z DDV. Dostava se obračuna ob zaključku nakupa.

40,24 €

Znižanje Razprodano

Različice izdelka

Mehka

40,24 €

Na zalogi

Na zalogi v poslovalnicah takoj ali preko spletnega naročila

Preveri zalogo v knjigarnah

Status dobavljivosti: Na zalogi pri dobavitelju

Podrobnosti o izdelku

Poglej vse

ISBN

9783527326211

Mladinska knjiga ID

397164

Leto izida

2009

Datum izida

14.07.2009

Velikost (šxdxv)

150 × 200 × 10

Status dobavljivosti

Na zalogi pri dobavitelju

Jezik

ANG

Založnik

WILEY VCH VERLAG & CO. KG AA

Avtor

HUBERTUS BELL

Opis

How Leading Chemists Succeed in the KitchenFeatures more than fifty well-known chemists who present themselves, their research and their favorite dish, faithful to the Lichtenberg motto 'He who knows nothing but chemistry does not know chemistry either'.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? This book presents 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.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 J?rgensen: A Crustacean Catastrophe; Tenderloin of Wild Boar; The Royal M