My Cooking Coach

For cooks on any and all levels - novice to know-it-all - My Cooking Coach provides a quick reference that puts (as its slogan states) Cooking Knowledge at Your Fingertips. In this first-of-its-kind Hyper-eBook edition, more than 5,000 hyperlinks (page references in the print edition) provide instant access to five basic elements of cooking knowledge - Definition, Detailed Description, Cook's Guides, Cooking Considerations, and Master Recipes - for more than 1,000 terms used in recipes: Foods, Ingredients, Tools and Techniques. “This is the basic knowledge cooks on any level - novice to know-it-all - need to interpret recipes and cook more creatively,” says author, Charles Delmar. All of the knowledge in My Cooking Coach comes from Delmar’s first book, The Essential Cook, which won the prestigious Writings award from the IACP (International Assn. of Culinary Professionals) in 1989. In 2013, his website was a finalist for an IACP Digital Media award.

My Cooking Coach provides a quick reference that puts (as its slogan states) Cooking Knowledge at Your Fingertips. In this first-of-its-kind Hyper-eBook edition, more than 5,000 hyperlinks (page references in the print edition) provide instant access to five basic elements of cooking knowledge - Definition, Detailed Description, Cook's Guides, Cooking Considerations, and Master Recipes - for more than 1,000 terms used in recipes: Foods, Ingredients, Tools and Techniques. “This is the basic knowledge cooks on any level - novice to know-it-all - need to interpret recipes and cook more creatively,” says author, Charles Delmar. All of the knowledge in My Cooking Coach comes from Delmar’s first book, The Essential Cook, which won the prestigious Writings award from the IACP (International Assn. of Culinary Professionals) in 1989. In 2013, his website, www.MyCookingCoach.com, was a finalist for an IACP Digital Media award. Probably the most useful element of My Cooking Coach is its unique Cook’s Guides. Those account for seven important details most recipes assume the cook already knows and for which few recipes account: How to Plan, Select, Store, Prepare, Cook, Flavor and Serve the foods and ingredients that are the subjects of recipes. My Cooking Coach provides a Cook’s Guide for almost any food or ingredient you can think of. The most original element of My Cooking Coach is its unique “Master” Recipes. (There are no conventional recipes.) “Master recipes are the basic themes of which recipes are but individual variations,” says author Delmar. Master recipes provide step-by-step instructions for cooking any food by each cooking method commonly used for that food - cooking in liquids, cooking in dry heat, or cooking in fats, i.e. frying - including each of the many possible techniques associated that method. The Master Recipe for How to Fry Poultry, for example, describes six different techniques that can be used to fry any bird in the poultry family, chickens through wild fowl. Of course, each master recipe includes a hyperlink for any food, ingredient, or technique within it to provide whatever additional information the user might need. For cooks who are looking for a recipe for a specific dish - Chicken Cordon Bleau, for example, The companion website provides a link to a separate website that provides tested recipes from published cookbooks by well-known cookbook authors. Delmar's website also provides excerpts from many of the enthusiastic reviews that were received by The Essential Cook, the book from which the information in My Cooking Coach was taken,

About Charles Delmar - There comes a time in everyone’s life when they must either eat out all the time, starve to death, or learn how to cook. For Charles Delmar, this occurred around age thirty five: young enough to resent the fact, old enough to accept it. And so Charlie (as he likes to be called) looked for a book that would teach him how to cook. The only books he could find though, were written in what he calls “Recipeze,” a language he could not understand. So Charlie started keeping his own “Kitchen Diary” recording what he learned about what he believes any and all cooks need to know about foods and cooking. Being an observant student, he learned from his own mistakes, of which he says there were many. Being a teacher, he wrote detailed instructions so other cooks could learn from his mistakes instead of their own. Being a publisher of college textbooks by profession, he self-published his book, even contracting talented artists to create more than 400 original illustrations to demonstrate what he had written. As he says, “It was to bring together, in one place, all of the cooking knowledge cooks on any level (novice to know-it-all) might need that I wrote The Essential Cook. It was to make that knowledge more accessible (literally at the tap of a finger or turn of a few pages) that it has been revised into the unique Hyper Book format of My Cooking Coach: The Essential Guide to Foods, Ingredients and Cooking.”