Chicken Salad
Author: Barbara Lauterbach
The author of Potato Salad is back with 50 of the best recipes for this old-time crowd pleaser. For potlucks and parties, luncheons and lunch boxes, chicken salad is the perfect solution for today s busy cook. Classics like Waldorf Chicken Salad, bursting with fruit, walnuts, and savory blue cheese, and spicy specialties like Curried Chutney Chicken are irresistible and sure to impress at the family reunion. And fabulous tips for making basics like homemade mayonnaise and vinaigrette make it that much easier. Barbara Lauterbach has fired up her test kitchen, bringing the best of today s ingredients and techniques to bear on a tried and true favorite. The result is fresher, faster, and even more delicious-plain ole poultry just got a whole new attitude.
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What's Cooking in Chemistry: How Leading Chemists Succeed in the Kitchen
Author: Carlos E Guntner
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?
Then look no more: The very first Who's Who in organic chemistry to show what top scientists like cooking - on the bench and 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. 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.
Table of Contents:
Martin Banwell: Marinade for BBQ KangarooRobert 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 Jorgensen: 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 Schusterkliess
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
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