GIVEAWAY: Cook's Illustrated Cookbook by America's Test Kitchen

I could not be more thrilled today for the Cook's Illustrated Cookbook Giveaway. Once I received this cooking gem in the mail I was completely hooked and have not stopped cooking. I have tried making Barbecued Baby Back Ribs for the first time as well as Curried Butternup Squash Soup with Cilantro Yogurt and for dessert, Grand Marnier Souffle with Grated Chocolate. Clearly, I am usually salivating over the book as I flip through the almost 900 pages of 2,000 spectacular recipes.

I have always been a fan of the TV show America's Test Kitchen and Cook's Illustrated magazine because of all the creative cooking ideas and helpful tips. They really pinpoint their secret in this cookbook when they say, We throw out the rulebook on conventional cooking wisdom and accept nothing at face value- even if it was something our own grandmothers taught us!

Although there are 2,000 recipes this book never seems overwhelming. They have everything perfectly organized by chapters starting with Appetizers, Salads, Pasta, Poultry and ending with Pastry, Puddings, Custards, Frozen desserts and beverages.

The pages are sprinkled with hand-drawn illustrations such as, Preparing the Perfect Omelet, Two Ways to Shred Cabbage, and Frosting a Layer Cake.

Along with hand drawn illustrations, the inside covers have row after row of drawings of Edible Weeds, Olives, Mushrooms, Latin American Vegetables, Brassica, Exotic Citrus and much more.

The recipes are to the point without being cluttered by complex phrases that only the best Top Chef could understand.


It is no wonder The Wall Street Journal calls it, The food geek's bible.

Keep reading to find out how to enter for a chance to win a copy of the Cook's Illustrated Cookbook for yourself. Word on the street is there may also be a mouth-watering recipe for the Ultimate Chocolate Chip Cookie after the jump.



To enter for the chance to win a copy of Cook's Illustrated Cookbook visit the Cook's Illustrated website and browse the recipes. Come back and tell us which recipe you are dying to make. Gain extra entries by sharing on stumble-upon, twitter and facebook. Leave a separate comment for each. Come back each day to enter! Prizes can only ship to a US address. The winner will be announced here on Prudent Baby.

Keep reading for the Cook's Illustrated Ultimate Chocolate Chip Cookie Recipe...

Cook's Illustrated Ultimate Chocolate Chip Cookies

Makes about 16 large cookies
Avoid using a nonstick skillet to brown the butter; the dark color of the nonstick coating makes it difficult to gauge when the butter is sufficiently browned. Use fresh, moist brown sugar, as hardened brown sugar will make the cookies too dry. This recipe works with light brown sugar, but the cookies will be less full-flavored.

1 3/4 cups (8 3/4 ounces) all-purpose flour
1/2 teaspoon baking soda
14 tablespoons unsalted butter
3/4 cup packed (51/4 ounces) dark brown sugar
1/2 cup (31/2 ounces) granulated sugar
1 teaspoon salt
2 teaspoons vanilla extract
1 large egg plus 1 large yolk
1 1/4 cups (71/2 ounces) semisweet chocolate chips or chunks
3/4 cup pecans or walnuts, toasted and chopped (optional)

1. Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set aside.
2. Melt 10 tablespoons butter in 10‑inch skillet over medium-high heat. Continue cooking, swirling pan constantly, until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Transfer browned butter to large heatproof bowl. Add remaining 4 tablespoons butter and stir until completely melted.
3. Add brown sugar, granulated sugar, salt, and vanilla to melted butter; whisk until fully incorporated. Add egg and egg yolk; whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand for 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny. Using rubber spatula, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and nuts, if using. Give dough final stir to ensure that no flour pockets remain and ingredients are evenly distributed.
4. Working with 3 tablespoons of dough at a time, roll into balls and place 2 inches apart on prepared baking sheets.
5. Bake 1 sheet at a time until cookies are golden brown and still puffy and edges have begun to set but centers are still soft, 10 to 14 minutes, rotating baking sheet halfway through baking. Transfer baking sheet to wire rack; let cookies cool to room temperature.