About the Author

Michael Brenner is a professor of applied mathematics and physics at Harvard University. He cofounded the undergraduate class Science and Cooking in 2010. He lives in Cambridge, Massachusetts. Pia Sörensen is a teaching professor of chemical engineering and applied materials at Harvard University. She cofounded the undergraduate class Science and Cooking in 2010. She lives in Cambridge, Massachusetts. David Weitz is a professor of physics and applied physics at Harvard University. He cofounded the undergraduate class Science and Cooking in 2010. He lives in Cambridge, Massachusetts.

Reviews

One part Food Network, one part Mr. Science, two big handfuls of DIY, and...a whole lot of fun.--April Fulton, NPR, on the Science and Cooking course