How to Bake a Universe (Hardcover)

How to Bake a Universe By Alec Carvlin, Brian Biggs (Illustrator) Cover Image

How to Bake a Universe (Hardcover)

By Alec Carvlin, Brian Biggs (Illustrator)

$18.95


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This whimsical and informed debut picture book takes a leaf from a cookbook to show readers how the universe came into being.


To bake a universe, you’ll need a heaping pile of nothing. That’s right, not a single thing!



Just make sure you have enough . . . Alec Carvlin breaks down the Big Bang into the steps of a recipe, from the formation of quarks and atoms (preheat your oven to Absolute Hot) to the compression of gases into stars and planets (just set your timer for 180 million years). Carvlin expertly balances mind-boggling facts with snappy storytelling, and Brian Biggs’s bold and contagiously cheerful illustrations bring the infinite down to the bite-sized. How to Bake a Universe is an accessible and playful authority on the formation of the universe and a heartfelt commentary on how to live in it.
Alec Carvlin is an author and designer who graduated from Dartmouth College with a BA in classical studies. How to Bake a Universe is his debut picture book. He lives outside Boston.

Brian Biggs is a children’s book creator who has collaborated with authors like Jon Scieszka, Mac Barnett, and Katherine Applegate. He lives in Philadelphia with his wife.

Product Details ISBN: 9781324004233
ISBN-10: 1324004231
Publisher: Norton Young Readers
Publication Date: March 1st, 2022
Pages: 56
Language: English
An entertaining twist on the scientific account of how everything began.... The genius lies in how the book uses absurdity to make things that are by nature incomprehensible—from the speed of light to invisible quarks—less intimidating, giving readers a way to understand the scientific account of the universe through the imagination.
— Booklist (starred review)

Black line cartooning, punctuated by swirls of nonpareil colors, offers an enjoyable irreverence, and the mash-up of unabashedly nerdy kid humor and cooking tips is indeed tasty.
— Publishers Weekly