Off the Shelf

November 9, 2020
Off the Shelf

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 marshmallow cookies: experiential learning of an unusual sort, with very hands-on making—and eating.

Read Harvard Magazine article


Applied science in the kitchen: a cornflake chocolate chip marshmallow cookie, from Science and Cooking.
Courtesy of W.W. Norton and Company