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Off the Shelf

Off the Shelf

November 9, 2020

Science and Cooking: Physics Meets Food, from Homemade to Haute Cuisine, by Michael Brenner, Pia Sörensen, and David Weitz (W.W. Norton, $35). Drawn from the wildly popular eponymous course and its HarvardX version, this book is the first known collaboration among an applied mathematician/physicist (Brenner), an applied materials/chemical engineer (Sorensen), and a physicist/applied physicist (Weitz)—the course proprietors—to include the recipe for cornflake chocolate chip...

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