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

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"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)

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.