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What's Cooking in Chemistry?: How Leading Chemists Succeed in the Kitchen |
| Hubertus P. Bell ( ); Tim Feuerstein ( ); Carlos E. Güntner ( ); Sören Hölsken ( ); Jan Klaas Lohmann ( ) |
| 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 coo – on the bench and on the stove – and how they have made their way. Use K.C. Nicolaou’s re4cipe 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 board – 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.
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| Cloth Bound |
243 Pages
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Item #:
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3527307230
$39.95 |
John Wiley & Sons, Inc. | |
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