Sie suchen den geeigneten Arbeitskreis für Ihren Postdoc-Aufenthalt? Oder suchen das optimale Geschenk für Ihre Freunde, die Chemiker sind? Vielleicht kochen Sie einfach gerne und suchen neue Rezepte? Ja? Dann ist dieses Buch für Sie gemacht!
Dieses erste "Who is Who" der Organischen Chemie zeigt eindeutig, dass berühmte Wissenschaftler nicht nur im Labor, sondern auch am Herd in der Küche gerne und exzellent kochen. Servieren Sie beispielsweise einfache Köstlichkeiten wie Fisch mit Pommes a la K. C. Nicolaou.
Mehr als 50 Lieblingsrezepte verschiedener Schwierigkeitsgrade berühmter Organiker wie "Einsame Suppe" (Evans), Toskanisches Wildschwein (Waldmann) oder "Dulce de Leche" (Vollhardt), ihre Biographien und ihre ausführlich recherchierten Forschungsinteressen finden Sie in dieser unterhaltsamen und informativen Zusammenstellung.
Eine exquisite Delikatesse für jeden, der gerne kocht, gerne gut ißt und die Chemie liebt.
Autorentext
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.
Klappentext
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 Chemical Educator wrote: "a welcome addition to the genre (of the science of cooking) and we recommend it"
Inhalt
Contents
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 Bruckner: 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 a la Marie with Dill Dip
Alessandro Dondoni: Wild Duck in Olive Oil;
Maccheroni con salmi di lepre alla Mantovana
Dieter Enders: Chicken a 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 Nicoise 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 J?rgensen: 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 Schusterklie?
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 halaszle
Lawrence T. Scott: Fruitcake
Victor Snieckus: Cold Beetroot Soup
Martin Suhm: Fish Souffle 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 a la Benjamin