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Lal Lalalla Essay

1488 words - 6 pages

The novel What’s Cooking in Chemistry? How Leading Chemists Succeed in the Kitchen written by Hubertus P. Bell, Tim Feuerstein, Carlos E. Guntner, Soren Holsken, and J. Klaas Lohmann is a very educational book teaching you how to cook, showing you both the applicable and the chemical/scientific version. What’s Cooking in Chemistry? How Leading Chemists Succeed in the Kitchen was published on June 30 of 2009 by the publishing company Wiley, and has two different editions. The book contains 243 pages and is an extremely educational cookbook that incorporates chemistry with cooking. This is the ideal book for the chemist and cook in the family. The organizational structure of this ...view middle of the document...

There are many other great chemists that fit in the same category as the ones mentioned above. For example, K. Peter C. Vollhardt of Argentine who has ,over the years, published more than 270 scientific papers and/or books and as had the intellegence to write a sophomore textbook on organic chemistry. This text book has been translated into many different languages, some of which being German, French, Italian, Korean, Japanese and Spanish. Currently, he is the executive editor of Synlett and was previously the associate editor of Synthesis. With these chemist’s innate abilities to create recipes, become athletes, and achieve large scale goals, they are able to clearly edify to the reader their skills of working hard and playing hard.

On the following page of the novel, after the chemist’s background information, it is all about scientific sketches, chemical equations, and explanations. At this point it is understood for the reader to know that the novel is beginning to turn into a more chemically involved section. For example, in the “dulce de leche” portion of the book, the reader learns about application of transition metals to organic synthesis. Luckily there are multiple figures and drawings to help the reader more easily comprehend the content at hand. There are figures that display natural product synthesis, as well as novel transition metal arrays and cobalt-mediated [2+2+2] cyclotrimerization that aid the reader in understanding the material significantly better than the alternate option, reading a ridiculous amount of information with no graphics whatsoever. Each different recipe has a different “Scientific Sketch”, that goes with it. The scientific sketch relates back to the research the scientist conducted and the discoveries thus far in their lives. For example, Alessandro Dondoni, the provider of the recipe “Wild Duck in Olive Oil”, who specialized in the kinetics and mechanism of organic reactions, has his scientific sketch about a preparation of new reagents and their application in methodologies for the synthesis of natural and unnatural products. This scientific sketch is slightly different than any other that is written by another scientist. Another example of a sketch would be, Cesare Gennari, and his copper-catalyzed Michael-addition being investigated and new ligands for this transformations being synthesized.

Finally, some of the most rewarding pieces of this book are in the recipes. These recipes are quite simple for they only require a few cooking ingredients, the order in which to add, and cooking temperatures and times, and the possibilities are limitless. With delicacies like Tofu Tempura, Dulce de Leche, and Lamb and recipes for anyone competent enough to understand the English language and a basic number system can make any of these recipes to almost perfection on their first try. This book is designed for readers without any significant cooking background, for if they had one they wouldn’t be...

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