What's cooking in chemistry? : how leading chemists succeed in the kitchen /
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| Imprint: | Weinheim : Wiley-VCH, 2003. |
|---|---|
| Description: | 229 p. : ill. ; 25 cm. |
| Language: | English |
| Subject: | |
| Format: | Print Book |
| URL for this record: | http://pi.lib.uchicago.edu/1001/cat/bib/5063315 |
Table of Contents:
- Martin Banwell: Marinade for BBQ Kangaroo
- Potato Latkes (Potato Pancakes)
- Cannoli Shells
- Kaiserschmarren
- Veal and Sausage Stew
- Pears, Beans and Bacon
- Tagliatelle alla Bolognese
- Black Bean Soup
- Spaghetti con 'Schluntz'
- Scott's Fondue
- Green Eel a la Marie with Dill Dip
- Wild Duck in Olive Oil
- Chicken a la Maritje
- Brunswick Stew (Lonely Soup)
- Carolina Dirt Cake
- Labskaus
- Ahi Tuna Sashimi Napoleon
- Domino Cake
- Pecan Pie
- Sorrel Soup.Variant of Nicoise Salad
- Texas Chili
- Filled Trout
- Pasta wi th Artichoke Cream Alessandro
- Lamb Fillets
- Sweet and Sour Mushroom Salad
- Chicken Curry
- A Crustacean Catastrophe.Tenderloin of Wild Boar.
- The Royal M&M Almond Cake
- Sauerkraut Salad
- Red Gritz
- Arzgebirg'sche Schusterklie?
- Chili Crock Pot
- Ley's Low-Calorie, Chemical-Free Risotto?Lewis N. Mander
- Chicken Dijonnais
- Powidltatschkerl
- Goma-ae, Goma-yogoshi
- Fish & Chips
- Paquette's Favourite Lasagna
- Herb Sauce Frankfurt Style
- Ciappino
- The 1:1:1 Mix
- Tiszai halaszle
- Fruitcake
- Cold Beetroot Soup
- Fish Souffle Clausius-Clapeyron
- Tagliatelle with Bologna-style Meat Sauce
- Pork Roulades with Cheese
- Lasagne Verdi
- Pasta al Forno Southern Italy Style
- Pat Anderson-Vedejs' Wisconsin Linzer Torte
- Dulce de Leche
- Cinghiale in Dolce e Forte
- One-pot Fish Soup
- Lemon-Kiwi Pie
- Tofu Tempura
- Filled Peppers a la Benjamin.
