What′s Cooking in Chemistry? 2e
How Leading Chemists Succeed in the Kitchen
Samenvatting
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.
Specificaties
Inhoudsopgave
<br /> Martin Banwell: Marinade for BBQ Kangaroo
<br /> Robert G. Bergman: Potato Latkes (Potato Pancakes)
<br /> Dale L. Boger: Cannoli Shells
<br /> Carsten Bolm: Kaiserschmarren
<br /> Ronald Breslow: Veal and Sausage Stew
<br /> Reinhard Brückner: Pears, Beans and Bacon
<br /> Gianfranco Cainelli: Tagliatelle alla Bolognese
<br /> Erick M. Carreira: Black Bean Soup
<br /> Armin de Meijere: Spaghetti con ′Schluntz′
<br /> Scott E. Denmark: Scott′s Fondue
<br /> Ulf Diederichsen: Green Eel à la Marie with Dill Dip
<br /> Alessandro Dondoni: Wild Duck in Olive Oil;
<br /> Maccheroni con salmì di lepre alla Mantovana
<br /> Dieter Enders: Chicken à la Maritje
<br /> David A. Evans: Brunswick Stew (Lonely Soup)
<br /> Marye Anne Fox: Carolina Dirt Cake
<br /> Burchard Franck: Labskaus
<br /> Robin L. Garell, Kendall N. Houk: Ahi Tuna Sashimi Napoleon
<br /> Cesare Gennari: Domino Cake
<br /> Robert H. Grubbs: Pecan Pie
<br /> John F. Hartwig: Sorrel Soup;
<br /> Variant of Niçoise Salad
<br /> Clayton H. Heathcock: Texas Chili
<br /> Wolfgang A. Herrmann: Filled Trout
<br /> Donald Hilvert: Pasta with Artichoke Cream Alessandro
<br /> Reinhard W. Hoffmann: Lamb Fillets
<br /> Dieter Hoppe: Sweet and Sour Mushroom Salad
<br /> Hiriyakkanavar Ila: Chicken Curry
<br /> Karl Anker Jørgensen: A Crustacean Catastrophe;
<br /> Tenderloin of Wild Boar;
<br /> The Royal M&M Almond Cake
<br /> Alan R. Katritzky: Sauerkraut Salad
<br /> Horst Kessler: Red Gritz
<br /> Horst Kunz: Arzgebirg′sche Schusterkließ
<br /> Richard C. Larock: Chili Crock Pot
<br /> Steven V. Ley: Ley′s Low–Calorie, Chemical–Free Risotto?
<br /> Lewis N. Mander: Chicken Dijonnais
<br /> Johann Mulzer: Powidltatschkerl
<br /> Ei–ichi Negishi: Goma–ae, Goma–yogoshi
<br /> Kyriakos C. Nicolaou: Fish & Chips
<br /> Leo A. Paquette: Paquette′s Favourite Lasagna
<br /> Manfred T. Reetz: Herb Sauce Frankfurt Style
<br /> Daniel H. Rich: Ciappino
<br /> Herbert W. Roesky: The 1:1:1 Mix
<br /> Gyula Schneider: Tiszai halászlé
<br /> Lawrence T. Scott: Fruitcake
<br /> Victor Snieckus: Cold Beetroot Soup
<br /> Martin Suhm: Fish Soufflé Clausius–Clapeyron
<br /> Marcello Tiecco: Tagliatelle with Bologna–style Meat Sauce
<br /> Lutz F. Tietze: Pork Roulades with Cheese
<br /> Claudio Trombini: Lasagne Verdi
<br /> Rocco Ungaro: Pasta al Forno Southern Italy Style
<br /> Edwin Vedejs: Pat Anderson–Vedejs′ Wisconsin Linzer Torte
<br /> K. Peter C. Vollhardt: Dulce de Leche
<br /> Herbert Waldmann: Cinghiale in Dolce e Forte
<br /> Ekkehard Winterfeldt: One–pot Fish Soup
<br /> Peter Wipf: Lemon–Kiwi Pie
<br /> Yoshinori Yamamoto: Tofu Tempura
<br /> Axel Zeeck: Filled Peppers à la Benjamin
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