Brenner, M., Sörensen, P., Weitz, D. (2020). SCIENCE AND COOKING: Physics Meets Food, From Homemade to Haute Cuisine New York, NY: W.W. Norton & Company.

• #1 best seller for multiple months in three categories on Amazon: Applied Physics, General Chemistry, Chemistry.
• Featured by Science Magazine podcast, Physics Today, and numerous science podcasts.

Mouritsen, O.G., Flore, R., Sörensen, P.M. (Eds.) (2019). Gastro-Science-Chef-2018 – Chefs meet scientists. Special Issue of International Journal of Gastronomy and Food Science.

• Based on a symposium organized by the authors.

Sörensen, P.M. and Canelas, D. (Eds.). (2017). Online Approaches to Chemical Education, Washington, DC: American Chemical Society/Oxford University Press. [online] [hard cover oxford university press][hard cover, amazon]

• Based on a symposium initiated and organized by the authors.

Sörensen, P.M. (Ed.). (2016). Online Chemistry Education and the Effect on the On-Campus Classroom, Washington, DC: American Chemical Society/Oxford University Press. [online] [hard cover, oxford university press] [hard cover, amazon]

• Based on American Chemical Society symposium organized by Sörensen, invited contributions from the course-heads of the majority of the chemistry MOOCs offered at the time of publication; from MIT, Rice, Duke, Davidson, etc.

Brenner, M.P., Sörensen, P.M., Weitz, D.A. (2015). Course Companion for the Science and Cooking Course at Harvard. Self-published. Available on iBook Store and Amazon.

• Interactive e-book in multi-media format with equations, illustrations, animated videos.
• Used as main textbook for Harvard College Course GenEd 1104.