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What's Cooking in Chemistry?
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.
Better Looking, Better Living, Better Loving
Another fascinating title from best-selling author Emsley on grooming, health, food and sex, while discussing recent advances in chemistry and their impact on our everyday lives. Includes many classic examples and future prospects, written in an easily comprehensible style.
Deutsche Nationalbibliographie und Bibliographie der im Ausland erschienenen deutschsprachigen Veröffentlichungen
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Food Styling
Food Styling is the first serious book on the subject of food styling for specific media: editorial, advertorial, public relations, marketing, advertising, packaging, and television and film production. It focuses on the development of skills and the techniques and equipment required to help chefs improve presentations and simply better market a product.
Index of Patents Issued from the United States Patent and Trademark Office
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Organic Mechanisms
This English edition of a best-selling and award-winning German textbook Reaction Mechanisms: Organic Reactions · Stereochemistry · Modern Synthetic Methods is aimed at those who desire to learn organic chemistry through an approach that is facile to understand and easily committed to memory. Michael Harmata, Norman Rabjohn Distinguished Professor of Organic Chemistry (University of Missouri) surveyed the accuracy of the translation, made certain contributions, and above all adapted its rationalizations to those prevalent in the organic chemistry community in the English-speaking world. Throughout the book fundamental and advanced reaction mechanisms are presented with meticulous precision...
