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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 ...

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What's Cooking in Chemistry: How Leading Chemists Succeed in the Kitchen

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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.

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Editorial Reviews

From the Publisher
"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 Göttingen 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 Märkl
Universität 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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Product Details

  • ISBN-13: 9783527657094
  • Publisher: Wiley
  • Publication date: 12/7/2011
  • Series: Erlebnis Wissenschaft , #3
  • Sold by: Barnes & Noble
  • Format: eBook
  • Edition number: 2
  • Pages: 243
  • File size: 3 MB

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

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Table of Contents

Marinade for BBQ Kangaroo Martin Banwell 1

Potato Latkes (Potato Pancakes): A Traditional Jewish Chanukah Dish Robert G. Bergman 5

Cannoli Shells Dale L. Boger 9

Kaiserschmarren Carsten Bolm 13

Veal and Sausage Stew Ronald Breslow 17

Pears, Beans and Bacon Reinhard Br&uumlet;ckner 21

Tagliatelle alla Bolognese Gianfranco Cainelli 25

Black Bean Soup Erick M. Carreira 29

Spaghetti con 'Schluntz' Armin de Meijere 33

Scott's Fondue Scott E. Denmark 37

Green Eel à la Marie with Dill Dip Ulf Diederichsen 41

Wild Duck in Olive Oil Maccheroni con salmì di lepre alla Mantovana Alessandro Dondoni 45

Chicken à la Maritje Dieter Enders 51

Brunswick Stew (Lonely Soup) David A. Evans 55

Carolina Dirt Cake Marye Anne Fox 59

Labskaus Burchard Franck 63

Ahi Tuna Sashimi Napoleon Robin L. Garell Kendall N. Houk 67

Domino Cake Cesare Gennari 73

Pecan Pie Robert H. Grubbs 77

Sorrel Soup Variant of Ni&ccidle;oise Salad John F. Hartwig 81

Texas Chili Clayton H. Heathcock 85

Filled Trout Wolfgang A. Herrmann 89

Pasta with Artichoke Cream Alessandro Donald Hilvert 93

Lamb Fillets Reinhard W. Hoffmann 97

Sweet and Sour Mushroom Salad Dieter Hoppe 101

Chicken Curry Hiriyakkanavar Ila 105

A Crustacean Catastrophe - Tenderloin of Wild Boar - The Royal M&M Almond Cake Karl Anker J&ophi;rgensen 109

Sauerkraut Salad Alan R. Katritzky 115

Red Gritz Horst Kessler 119

Arzgebirg'sche Schusterklieβ Horst Kunz 123

Chili Crock Pot Richard C. Larock 127

Ley's Low-Calorie, Chemical-Free Risotto? Steven V. Ley 131

Chicken Dijonnais Lewis N. Mander 135

Powidltatschkerl Johann Mulzer 139

Goma-ae, Goma-yogoshi Ei-ichi Negishi143

Fish & Chips Kyriakos C. Nicolaou 147

Paquette's Favourite Lasagna Leo A. Paquette 151

Herb Sauce Frankfurt Style Manfred T. Reetz 155

Ciappino Daniel H. Rich 159

The 1:1:1 Mix Herbert W. Roesky 163

Tiszai halászlé Gyula Schneider 167

Fruitcake Lawrence T. Scott 171

Cold Beetroot Soup Victor Snieckus 175

Fish Soufflé Clausius-Clapeyron Martin Suhm 179

Tagliatelle with Bologna-style Meat Sauce Marcello Tiecco 183

Pork Roulades with Cheese Lutz F. Tietze 187

Lasagne Verdi Claudio Trombini 191

Pasta al Forno Southern Italy Style Rocco Ungaro 197

Pat Anderson-Vedejs' Wisconsin Linzer Torte Edwin Vedejs 201

Dulce de Leche K. Peter C. Vollhardt 205

Cinghiale in Dolce e Forte Herbert Waldmann 209

One-pot Fish Soup Ekkehard Winterfeldt 215

3 Lemon-Kiwi Pie Peter Wipf 219

Tofu Tempura Yoshinori Yamamoto 223

Filled Peppers á la Benjamin Axel Zeeck 227

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