Whats Cooking in Chemistry?: How Leading Chemists Succeed in the Kitchen (Erlebnis Wissenschaft). This item is unavailable.
Language: English
Published by Wiley-VCH, 2009
- Softcover
- Used
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Dispatched, from the UK, within 48 hours of ordering. This book is in good condition but will show signs of previous ownership. Please expect some creasing to the spine and/or minor damage to the cover. Aged book. Tanned pages and age spots, however, this will not interfere with reading.
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- Title
- Whats Cooking in Chemistry?: How Leading Chemists Succeed in the Kitchen (Erlebnis Wissenschaft)
- Publisher
- Wiley-VCH
- Publication year
- 2009
- Condition
- Used; Good
- Binding
- paperback
- Language
- English
- ISBN 10
- 3527326219
- ISBN 13
- 9783527326211
- Edition
- 2nd Edition
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.
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
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 Gottingen dedicated this cookbook to him. It collects the favorite recipes of more than fifty well-known chemists.
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.
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.
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