What's Cooking in Chemistry: How Leading Chemists Succeed in the Kitchen [Hardcover]

Hubertus P. Bell (Author), Tim Feuerstein (Author), Carlos E. Güntner (Author), Sören Hölsken (Author), Jan Klaas Lohmann (Author)

Book Description

ISBN-10: 3527307230 | ISBN-13: 978-3527307234 | Publication Date: August 8, 2003 | Edition: 1

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?
Then look no more: The very first Who's Who in organic chemistry to show what top scientists like cooking - on the bench and 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. 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.

Editorial Reviews

Review

"…this volume is a welcome addition…we recommend it to nutritional scientists, food technologists, cooks, 'foodies,' and chemists interested in foods and their preparation." (The Chemical Educator, November/December 2005)

“…a welcome addition to the genre (of the science of cooking) and we recommend it…” (The Chemical Educator, Vol. 10, No. 6. 2005)

"...recommend this book for the serious chemist and cooks in your life...a great gift for any occasion..." (Chemical and Engineering News, Vol 82(04), January 2004)

"...there is an overwhelming flavour of people who cook often, with ambition and for pleasure." (Times Higher Education Supplement, 18 July 2003)

From the Back Cover

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 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.

See all Editorial Reviews

Product Details

• Hardcover: 243 pages
• Publisher: Wiley-VCH; 1 edition (August 8, 2003)
• Language: English
• ISBN-10: 3527307230
• ISBN-13: 978-3527307234
• Product Dimensions: 9.4 x 6.8 x 1 inches
• Shipping Weight: 1.4 pounds
• Average Customer Review: 5.0 out of 5 stars  See all reviews (2 customer reviews)
• Amazon Best Sellers Rank: #2,390,967 in Books (See Top 100 in Books)

Customer Reviews

Most Helpful Customer Reviews

8 of 11 people found the following review helpful:

5.0 out of 5 stars An invitation to dine at the periodic table., September 24, 2003

By A Customer

This review is from: What's Cooking in Chemistry: How Leading Chemists Succeed in the Kitchen (Hardcover)

"This book was the idea of a group of graduate students working for L. F. Tietze, a respected professor at the University of Goettingen, Germany. Building on their hunch that inside almost every chemist is a chef waiting to get out, they wrote to 100 of the world's leading organic chemists and asked them to contribute to a cookbook in Tietze's honour. Sixty recipes arrived on their desks: everything from Green Eel a la Marie to Lemon Kiwi Pie, a work far from formulaic.[...] A few recipes are for industrial quantities of chilli or lasagne to feed students; there is an occasional admission that a recipe originates from a restaurant or a wife. A handful are set out with method and materials as if, rather leadenly, for experimental purposes. But, overall, there is an overwhelming flavour of people who cook often, with ambition and for pleasure." (modified according to Karen Gold in: The Times Higher Education Supplement, July 18, 2003, p. 20f)

1 of 1 people found the following review helpful:

5.0 out of 5 stars Intriguing for both culinary and chemistry libraries at the college level, December 20, 2009

By 

Midwest Book Review (Oregon, WI USA) - See all my reviews

This review is from: What's Cooking in Chemistry: How Leading Chemists Succeed in the Kitchen (Erlebnis Wissenschaft) (Paperback)

WHAT'S COOKING IN CHEMISTRY? HOW LEADING CHEMISTS SUCCEED IN THE KITCHEN provides a serious assessment of recipes, cooking techniques, and why some dishes succeed based on culinary chemistry knowledge. Some 60 professors were invited to contribute recipes and chemistry assessments: the results are intriguing for both culinary and chemistry libraries at the college level.