The Cookbook of Life

Celebrity Croatian scientist and science writer Nenad Raos, PhD, gives a lively account of current theories on the origin of life on Earth using anecdotes and recipes of his native country... and a little bit of hard chemistry as well! Contents: Foreword: What do cooking and theories of life's origin have in common?
Ch 1 Darwin's Soup: Does life have an origin at all?
Ch 2 A Cosmic Brew: Did life come from outer space?
Ch 3 Bouillon a la Oparin: Did life originate from some kind of broth?
Ch 4 Miller's Beer: Did it all begin in the air?
Ch 5 Bone Soup: Was RNA the first living molecule?
Ch 6 The Grill: Did life begin in hot volcanic water?
Ch 7 Burning Ice Cream: Did life come from outer space?
Ch 8 The Table: Which theory is the right one?
Ch 9 Weird or What?: What kind of life is to be expected on other planets?
Glossary
Bibliography About the author:
Nenad Raos phD, born in 1951 in Zagreb, Croatia is a scientific adviser in chemistry, retired from the Institute for Medical Research and Occupational Health situated in his native town. He is the author of numerous books and articles on popular science and has spent seven years as the editor-in-chief of Priroda, the leading magazine for popularization of science in Croatia, continuously in publication since 1911. Dr. Raos is now the editor of the Chemical Education section in the journal Kemija u industriji (Chemistry in Industry). Editorial reviews: "The author balances very well between personal accounts on his family life, the social environment in which he grew up after the WWII and cooking and nutrition in those days on one hand, and serious (chemical) explanation and questioning of different theories of the origin of life on the other... The book is both serious and humorous."
Mladen Juracic, geologist "Knowing his (Raos) erudition and writing experience I expected a fine piece of work, but the book is above my expectations. It is exceptionally interesting and readable."
Darko Hrupec, astrophysicist and science writer "A very amusing book for people with developed taste and subtle scientific sensibility.
"Petar T. Mitrikeski, biologist