This is currently my favorite cookbook, so I’m super excited that the generous people at America’s Test Kitchen have offered up a copy for a lucky Kate’s Recipe Box reader! The Science of Good Cooking breaks down cooking into managable concepts and include the science behind them in addition to recieps that demonstrate the techniques.
You can read my full review here.
It’s a great book for beginners to kitchen experts, which is why I included it in yesterday’s post about gift ideas for cooks and foodies.
To enter:
Leave a comment letting me know what cooking project you’d like to tackle or technique you’d like to perfect.
For an additional entry, like Kate’s Recipe Box on Facebook and leave me a comment letting me know. Already like Kate’s Recipe Box? Leave me a comment letting me know that too and you’ll get a second entry.
Comments can be made until midnight EST on December 2, 2012. I’ll contact the winner on December 3.
This contest is now closed.
Good luck!
Disclosure: I previously received a copy of this book for review. America’s Test Kitchen is providing the prize for this contest and I’ve recieved no addition compensation for this post. All opinions are my own.
I would love to learn how to work with fondant!
I need to learn to tackle my fear of yeast.
I like your Facebook page.
Fondant is my enemy
I would really love to perfect my yeast breads. Sometimes they work, sometimes they don’t and I have no idea why!
I still haven’t been able to get my macarons up to par!
I would like to do more healthy cooking and more vegetarian cooking.
I also like your facebook page already
I’m a facebook fan!
I also have a fear of yeast, and I need to get over it so that I can make homemade pretzels!
I am a FB fan, too!
I would love to learn how to ferment foods – make my own pickles and sauerkraut. I’ve heard fermented foods are so good for your body.
I would love to learn how to use fondant!
I’m an fb fan, too!
Wow this is great timing because I was just looking at possibly getting this book. Thanks for taking the time to write such a great review and for the giveaway opportunity. I’d like to take a closer look at the chapter “Create Layers for a Breading That Sticks” because I get so frustrated when I take the time to bread a cut of meat only to have it fall off during cooking. Ugh!
I’m also a facebook fan!
Making more sauces from scratch!
Facebook fan!
I am HORRIBLE at poaching eggs–I really want to perfect this!
I like you on Facebook.
I have yet to make the perfect medium or medium rare steak. My candy/fudge/caramel skills could also use a boost.
I’d like to work with yeast more.
Plus, I’d like to see the science behind baking – ie, make it easier to create my own recipes.
I like you on FB
I’m afraid to touch raw meat. There might not be anything about that in the book, but I feel better now that I’ve admitted it.
I’d like to learn to use yeast. so far, every time has been a FAIL for me. =(
I like your FB page
I’m afraid of touching raw meat. Not sure if there’s anything in there to help me with that, but I feel better having admitted it. And I like you on FB. And in real life.
I am generally afraid of more complicated baking projects. I can do simple breads and what not but have never worked with yeast or some of the more complicated projects. The sad thing is, my boyfriend is actually trying to teach me… he bakes bread and things all the time. I may love to cook but baking is a whole different beast with the yeast! :=)
Every time I try to make a yeast bread it never works out, so I’ve given up! I would like to try to tackle an easy yeast bread.
I like you on facebook!
I just made caramel today and it turned out great so I would love to work on making other types of candy! Great giveaway
I’d like to master the Souffle. I heard the author’s of this book on NPR yesterday and would love to win this book!
I’m a fb fan as well
. I’d love to just gain more confidence in the kitchen. I get very intimidated when it comes to cooking.
Poaching eggs. I just don’t get how to do it well!
I was your 99th “like” on Facebook
I can’t seem to do Steak right…
I like you on FB
Terrified of cooking red meats. I don’t mind chicken and fish, but red meat terrifies me.
I would love to be able to make homemade pretzels, but working with yeast intimidates me. I would love to learn more about yeast breads so that I can conquer that fear!
I like you on facebook.
I would love to finally figure out how to make good macarons!