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Bell, Hubertus P.

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

Bell, Hubertus P. - What's Cooking in Chemistry: How Leading Chemists Succeed in the Kitchen, ebook

16,35€

Ebook, ePUB with Adobe DRM
ISBN: 9783527657094
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Printing73 pages with an additional page accrued every 10 hours, capped at 73 pages
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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.

Keywords: Professional Cooking & Culinary Arts, elintarvikekemia, ruoka-aineet, ruokaohjeet, kemia, kemialliset yhdisteet, kemistit, sähkökirjat

Author(s)
 
 
 
 
Publisher
John Wiley and Sons, Inc.
Publication year
2012
Language
en
Edition
2
Series
Erlebnis Wissenschaft
Page amount
243 pages
Category
Food, Drink, Domestic Science
Format
Ebook
eISBN (ePUB)
9783527657094
Printed ISBN
9783527326211

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