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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 Chemical Educator wrote: "...a welcome addition to the genre (of the science of cooking) and we recommend it..."
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 Chemical Educator wrote: "...a welcome addition to the genre (of the science of cooking) and we recommend it..."
Martin Banwell: Marinade for BBQ Kangaroo
Robert G. Bergman: Potato Latkes (Potato Pancakes)
Dale L. Boger: Cannoli Shells
Carsten Bolm: Kaiserschmarren
Ronald Breslow: Veal and Sausage Stew
Reinhard Brückner: Pears, Beans and Bacon
Gianfranco Cainelli: Tagliatelle alla Bolognese
Erick M. Carreira: Black Bean Soup
Armin de Meijere: Spaghetti con 'Schluntz'
Scott E. Denmark: Scott's Fondue
Ulf Diederichsen: Green Eel à la Marie with Dill Dip
Alessandro Dondoni: Wild Duck in Olive Oil; Maccheroni con salmì di lepre alla Mantovana
Dieter Enders: Chicken à la Maritje
David A. Evans: Brunswick Stew (Lonely Soup)
Marye Anne Fox: Carolina Dirt Cake
Burchard Franck: Labskaus
Robin L. Garell, Kendall N. Houk: Ahi Tuna Sashimi Napoleon
Cesare Gennari: Domino Cake
Robert H. Grubbs: Pecan Pie
John F. Hartwig: Sorrel Soup; Variant of Niçoise Salad
Clayton H. Heathcock: Texas Chili
Wolfgang A. Herrmann: Filled Trout
Donald Hilvert: Pasta with Artichoke Cream Alessandro
Reinhard W. Hoffmann: Lamb Fillets
Dieter Hoppe: Sweet and Sour Mushroom Salad
Hiriyakkanavar Ila: Chicken Curry
Karl Anker Jørgensen: A Crustacean Catastrophe; Tenderloin of Wild Boar; The Royal M&M Almond Cake
Alan R. Katritzky: Sauerkraut Salad
Horst Kessler: Red Gritz
Horst Kunz: Arzgebirg'sche Schusterkließ
Richard C. Larock: Chili Crock Pot
Steven V. Ley: Ley's Low-Calorie, Chemical-Free Risotto?
Lewis N. Mander: Chicken Dijonnais
Johann Mulzer: Powidltatschkerl
Ei-ichi Negishi: Goma-ae, Goma-yogoshi
Kyriakos C. Nicolaou: Fish & Chips
Leo A. Paquette: Paquette's Favourite Lasagna
Manfred T. Reetz: Herb Sauce Frankfurt Style
Daniel H. Rich: Ciappino
Herbert W. Roesky: The 1:1:1 Mix
Gyula Schneider: Tiszai halászlé
Lawrence T. Scott: Fruitcake
Victor Snieckus: Cold Beetroot Soup
Martin Suhm: Fish Soufflé Clausius-Clapeyron
Marcello Tiecco: Tagliatelle with Bologna-style Meat Sauce
Lutz F. Tietze: Pork Roulades with Cheese
Claudio Trombini: Lasagne Verdi
Rocco Ungaro: Pasta al Forno Southern Italy Style
Edwin Vedejs: Pat Anderson-Vedejs' Wisconsin Linzer Torte
K. Peter C. Vollhardt: Dulce de Leche
Herbert Waldmann: Cinghiale in Dolce e Forte
Ekkehard Winterfeldt: One-pot Fish Soup
Peter Wipf: Lemon-Kiwi Pie
Yoshinori Yamamoto: Tofu Tempura
Axel Zeeck: Filled Peppers à la Benjamin
| Erscheinungsjahr: | 2009 |
|---|---|
| Genre: | Kochen & Backen, Ratgeber, Sachbuch |
| Rubrik: | Essen & Trinken |
| Thema: | Kochbücher & Grundkochbücher |
| Medium: | Taschenbuch |
| Reihe: | Erlebnis Wissenschaft |
| Inhalt: |
XI
232 S. 149 s/w Illustr. 149 Illustr. |
| ISBN-13: | 9783527326211 |
| ISBN-10: | 3527326219 |
| Sprache: | Englisch |
| Herstellernummer: | 1132621 000 |
| Einband: | Kartoniert / Broschiert |
| Autor: |
Bell, Hubertus P.
Feuerstein, Tim Güntner, Carlos E. |
| Redaktion: |
Bell, Hubertus P.
Feuerstein, Tim Güntner, Carlos E. Hölsken, Sören Lohmann, Jan Klaas |
| Herausgeber: | Hubertus P Bell/Tim Feuerstein/Carlos E Güntner et al |
| Hersteller: |
Wiley-VCH
Wiley-VCH GmbH |
| Verantwortliche Person für die EU: | Wiley-VCH GmbH, Boschstr. 12, D-69469 Weinheim, wiley.buha@zeitfracht.de |
| Abbildungen: | 149 schwarz-weiße Abbildungen |
| Maße: | 243 x 172 x 22 mm |
| Von/Mit: | Hubertus P. Bell (u. a.) |
| Erscheinungsdatum: | 13.05.2009 |
| Gewicht: | 0,487 kg |
Martin Banwell: Marinade for BBQ Kangaroo
Robert G. Bergman: Potato Latkes (Potato Pancakes)
Dale L. Boger: Cannoli Shells
Carsten Bolm: Kaiserschmarren
Ronald Breslow: Veal and Sausage Stew
Reinhard Brückner: Pears, Beans and Bacon
Gianfranco Cainelli: Tagliatelle alla Bolognese
Erick M. Carreira: Black Bean Soup
Armin de Meijere: Spaghetti con 'Schluntz'
Scott E. Denmark: Scott's Fondue
Ulf Diederichsen: Green Eel à la Marie with Dill Dip
Alessandro Dondoni: Wild Duck in Olive Oil; Maccheroni con salmì di lepre alla Mantovana
Dieter Enders: Chicken à la Maritje
David A. Evans: Brunswick Stew (Lonely Soup)
Marye Anne Fox: Carolina Dirt Cake
Burchard Franck: Labskaus
Robin L. Garell, Kendall N. Houk: Ahi Tuna Sashimi Napoleon
Cesare Gennari: Domino Cake
Robert H. Grubbs: Pecan Pie
John F. Hartwig: Sorrel Soup; Variant of Niçoise Salad
Clayton H. Heathcock: Texas Chili
Wolfgang A. Herrmann: Filled Trout
Donald Hilvert: Pasta with Artichoke Cream Alessandro
Reinhard W. Hoffmann: Lamb Fillets
Dieter Hoppe: Sweet and Sour Mushroom Salad
Hiriyakkanavar Ila: Chicken Curry
Karl Anker Jørgensen: A Crustacean Catastrophe; Tenderloin of Wild Boar; The Royal M&M Almond Cake
Alan R. Katritzky: Sauerkraut Salad
Horst Kessler: Red Gritz
Horst Kunz: Arzgebirg'sche Schusterkließ
Richard C. Larock: Chili Crock Pot
Steven V. Ley: Ley's Low-Calorie, Chemical-Free Risotto?
Lewis N. Mander: Chicken Dijonnais
Johann Mulzer: Powidltatschkerl
Ei-ichi Negishi: Goma-ae, Goma-yogoshi
Kyriakos C. Nicolaou: Fish & Chips
Leo A. Paquette: Paquette's Favourite Lasagna
Manfred T. Reetz: Herb Sauce Frankfurt Style
Daniel H. Rich: Ciappino
Herbert W. Roesky: The 1:1:1 Mix
Gyula Schneider: Tiszai halászlé
Lawrence T. Scott: Fruitcake
Victor Snieckus: Cold Beetroot Soup
Martin Suhm: Fish Soufflé Clausius-Clapeyron
Marcello Tiecco: Tagliatelle with Bologna-style Meat Sauce
Lutz F. Tietze: Pork Roulades with Cheese
Claudio Trombini: Lasagne Verdi
Rocco Ungaro: Pasta al Forno Southern Italy Style
Edwin Vedejs: Pat Anderson-Vedejs' Wisconsin Linzer Torte
K. Peter C. Vollhardt: Dulce de Leche
Herbert Waldmann: Cinghiale in Dolce e Forte
Ekkehard Winterfeldt: One-pot Fish Soup
Peter Wipf: Lemon-Kiwi Pie
Yoshinori Yamamoto: Tofu Tempura
Axel Zeeck: Filled Peppers à la Benjamin
| Erscheinungsjahr: | 2009 |
|---|---|
| Genre: | Kochen & Backen, Ratgeber, Sachbuch |
| Rubrik: | Essen & Trinken |
| Thema: | Kochbücher & Grundkochbücher |
| Medium: | Taschenbuch |
| Reihe: | Erlebnis Wissenschaft |
| Inhalt: |
XI
232 S. 149 s/w Illustr. 149 Illustr. |
| ISBN-13: | 9783527326211 |
| ISBN-10: | 3527326219 |
| Sprache: | Englisch |
| Herstellernummer: | 1132621 000 |
| Einband: | Kartoniert / Broschiert |
| Autor: |
Bell, Hubertus P.
Feuerstein, Tim Güntner, Carlos E. |
| Redaktion: |
Bell, Hubertus P.
Feuerstein, Tim Güntner, Carlos E. Hölsken, Sören Lohmann, Jan Klaas |
| Herausgeber: | Hubertus P Bell/Tim Feuerstein/Carlos E Güntner et al |
| Hersteller: |
Wiley-VCH
Wiley-VCH GmbH |
| Verantwortliche Person für die EU: | Wiley-VCH GmbH, Boschstr. 12, D-69469 Weinheim, wiley.buha@zeitfracht.de |
| Abbildungen: | 149 schwarz-weiße Abbildungen |
| Maße: | 243 x 172 x 22 mm |
| Von/Mit: | Hubertus P. Bell (u. a.) |
| Erscheinungsdatum: | 13.05.2009 |
| Gewicht: | 0,487 kg |
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