What's Cooking in Chemistry?
Language: English
Published by Wiley-VCH Gmbh Mai 2009, 2009
- Softcover
- New
Seller: buchversandmimpf2000, Emtmannsberg, BAYE, Germanybuchversandmimpf2000
AbeBooks seller since January 23, 2017
Condition: New
£ 28.14
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Add to basketItem description from seller
Seller Inventory # 9783527326211
- Title
- What's Cooking in Chemistry?
- Author
- Hubertus P. Bell
- Publisher
- Wiley-VCH Gmbh Mai 2009
- Publication year
- 2009
- Condition
- Neu
- Binding
- Taschenbuch
- Language
- English
- ISBN 10
- 3527326219
- ISBN 13
- 9783527326211
- Edition
- 2nd Edition
- Item weight
- 487 grams
- Dimensions
- 243x172x22 mm
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.
"Synopsis" may belong to another edition of this title.
About the Author
Anlässlich des 60. Geburtstags von Professor Lutz Friedjan Tietze widmete ihm sein Arbeitskreis am Institut für Organische und Biomolekulare Chemie an der Universität Göttingen, vertreten durch die Herausgeber, dieses Kochbuch, in dem die beliebtesten Rezepte von mehr als fünfzig bekannten Chemikern versammelt sind.
"About the title" may belong to another edition of this title.
buchversandmimpf2000
Emtmannsberg, BAYE, Germany
AbeBooks seller since January 23, 2017
Shipping rates from Germany to U.S.A.
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|---|---|---|
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