Giveaway: Cook’s Illustrated: Science of Good Cooking

The Science of Good Cooking (Cook’s Illustrated Cookbooks) is pretty much everything I’ve ever wanted in a cookbook. Not only is it filled with delicious recipes – the most perfect chocolate chip cookie – but it answers the age old question, why? With fifty different cooking experiments you’ll fully grasp concepts for what would appear to be seemingly simple concepts- gentle heat retains moisture. Salty marinades work best. Starch helps cheese melt nicely. After one read through you’ll see your home cooking turning into a mouth-watering delicacies. I’ll let the scientists tell you more…

Cooking well is both a science and an art. So understanding the science behind core techniques can make anyone a better cook. The editors of Cook’s Illustrated have come up with 50 simple concepts that matter to everyday home cooks. With more than 400 recipes engineered for perfection, this book is the first step in a lifetime of great meals. Throughout the book you’ll find kitchen experiments, sidebars, color illustrations, and more that bring the science and the cooking to life.

Find out how to enter for the chance to win a copy of The Science of Good Cooking (Cook’s Illustrated Cookbooks) after the jump..

To enter for the chance to win a copy of The Science of Good Cooking (Cook’s Illustrated Cookbooks) tell us a question you’ve had while cooking. For additional entries tweet, stumble, or share the giveaway on Facebook and leave a comment each time. Come back and leave a comment every day from now until April 15th at midnight. We will announce the winner here on Prudent Baby.




When am I going to fix my stove so I can use my full size oven instead of a toaster oven to bake?


I wish I knew how to *fix* things when a recipe doesn’t turn out — I never know if it needs lemon or salt or sugar or vinegar or wine etc etc etc…

bible illustrations

Great blog here! Also your web site a lot up fast!
What web host are you using? Can I am getting your associate hyperlink for your host?
I want my web site loaded up as fast as yours lol

Jennifer Bowen

How do I know when pie crust, cookie dough, etc… is ready to roll out?


How can I bake without using eggs? My son has some food allergies and I’d love to learn more to expand our menu!


When substituting kosher salt for table salt (or vice-versa) how do you account for the difference in the sizes of the crystals when measuring a teaspoon, tablespoon, etc? Should I go by weight instead?


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