What'S Cooking In Chemistry? 2E

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.

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.

This book should be enjoyed by those who like to read while they are cooking, or cook while they are reading. It shows that famous chemists have lives outside the lab, appreciate the good things of life, and have highly tuned taste buds. (Chemistry World, October 2009)
"Now at last we have the evidence...of what people in the scientific community have long known: creative chemists are successful not only at the bench but also at the kitchen stove. After all, cooking too is an experimental science!
To put in practice the idea of taking a peek into the cooking pots of one's colleagues is something that has long been overdue. It has now become a reality, thanks to collegues of Lutz Tietze in Gottingen on the occasion of his 60th birthday...the result is a very interesting "mixtura mirabilis"...
"What's Cooking in Chemistry" is, of course, neither a chemistry textbook nor a book for the kitchen, nor is it intended to be either. But it is a charming, very personal, collection of "favorite recipes" - mostly good plain fare - presented against the background of the contributors' scientific interests. Chemists will derive pleasure from giving this carefully edited book (which has a good index) to friends and collegues in the scientific community, and thereby also giving pleasure to them.
One should also have a copy in one's own bookshelves, as this charming book may encourage one's acquaintances to look more kindly on a profession that tends to be subconsciously identified with poisons and environmental damage.
Guten Appetit, buon appetito, and enjoy your meal!"
Prof. Gottfried Markl
Universitat Regensburg

"...In summary, a novel, well written and carefully presented book. Quite aside from its obvious use as a source of valuable biographic, scientific and culinary information and providing additional criteria for the selection of interesting places to do a post-doc or sabbatical, its reasonable price make book just the gift for that hard to please scientist on your list."
The Alchemist - The ChemWeb Magazine

"This is a cookbook, and one that is both serious and fun. The serious part comes from the scientific sketches of 56 professors from around the world who provide an overview of their research as well as their favorite recipes. Some of these recipes are very good, and readers will delight in preparing them. Even people who are not handy in the kitchen will like this book because it's fun to read the sometimes amusing commentare by the authors, who provide background on the origins of the recipes or the regions where the dishes are traditionally served.
I would recommend this book for the serious chemists and cooks in your life. Its a great gift for any occasion. Nonchemists may even learn some serious chemistry from the sketches for each other."
C&EN: Books . Aout of the Pan and into the fire

"...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) Jan 2004

"This book should be enjoyed by those who like to read while they are cooking, or cook while they are reading. It helps to show that even famous chemists are real people who have lives outside the laboratory, appreciate the good things of life, and have highly tuned taste buds.
I would recommend a meal consisting of the Erick Carreira starter, followed by a main course from Reinhard Hoffmann, before finishing up with Peter Wipf's dessert. Bon appetit!"
Chemistry World

"... a welcome addition to the genre (of the science of cooking) and we recommend it..."
The Chemical Educator

Marinade for BBQ Kangaroo (Martin Banwell).
Potato Latkes (Potato Pancakes): A Traditional Jewish Chanukah Dish (Robert G. Bergman).
Cannoli Shells (Dale L. Boger).
Kaiserschmarren (Carsten Bolm).
Veal and Sausage Stew (Ronald Breslow).
Pears, Beans and Bacon (Reinhard Brückner).
Tagliatelle alla Bolognese (Gianfranco Cainelli).
Black Bean Soup (Erick M. Carreira).
Spaghetti con 'Schluntz' (Armin de Meijere).
Scott's Fondue (Scott E. Denmark).
Green Eel à la Marie with Dill Dip (Ulf Diederichsen).
Wild Duck in Olive Oil Maccheroni con salmì di lepre alla Mantovana (Alessandro Dondoni).
Chicken à la Marìtje (Dieter Enders).
Brunswick Stew (Lonely Soup) (David A. Evans).
Carolina Dirt Cake (Marye Anne Fox).
Labskaus (Burchard Franck).
Ahi Tuna Sashimi Napoleon (Robin L. Garell and Kendall N. Houk).
Domino Cake (Cesare Gennari).
Pecan Pie (Robert H. Grubbs).
Sorrel Soup; Variant of Niçoise Salad (John F. Hartwig).
Texas Chili (Clayton H. Heathcock).
Filled Trout (Wolfgang A. Herrmann).
Pasta with Artichoke Cream Alessandro (Donald Hilvert).
Lamb Fillets (Reinhard W. Hoffmann).
Sweet and Sour Mushroom Salad (Dieter Hoppe).
Chicken Curry (Hiriyakkanavar Ila).
A Crustacean Catastrophe - Tenderloin of Wild Boar -The Royal M&M Almond Cake (Karl Anker Jørgensen).
Sauerkraut Salad (Alan R. Katritzky).
Red Gritz (Horst Kessler).
Arzgebirg'sche Schusterkließ (Horst Kunz).
Chili Crock Pot (Richard C. Larock).
Ley's Low-Calorie, Chemical-Free Risotto? (Steven V. Ley).
Chicken Dijonnais (Lewis N. Mander).
Powidltatschkerl (Johann Mulzer).
Goma-ae, Goma-yogoshi (Ei-ichi Negishi).
Fish & Chips (Kyriakos C. Nicolaou).
Paquette's Favourite Lasagna (Leo A. Paquette).
Herb Sauce Frankfurt Style (Manfred T. Reetz).
Ciappino (Daniel H. Rich).
The 1:1:1 Mix (Herbert W. Roesky).
Tiszai halászlé (Gyula Schneider).
Fruitcake (Lawrence T. Scott).
Cold Beetroot Soup (Victor Snieckus).
Fish Soufflé Clausius-Clapeyron (Martin Suhm).
Tagliatelle with Bologna-style Meat Sauce (Marcello Tiecco).
Pork Roulades with Cheese (Lutz F. Tietze).
Lasagne Verdi (Claudio Trombini).
Pasta al Forno Southern Italy Style (Rocco Ungaro).
Pat Anderson-Vedejs' Wisconsin Linzer Torte (Edwin Vedejs).
Dulce de Leche (K. Peter C. Vollhardt).
Cinghiale in Dolce e Forte (Herbert Waldmann).
One-pot Fish Soup (Ekkehard Winterfeldt).
³Lemon-Kiwi Pie (Peter Wipf).
Tofu Tempura (Yoshinori Yamamoto).
Filled Peppers à la Benjamin (Axel Zeeck).