How to Thaw Your Bird and Other Tips for Successful Holiday Cooking from MyCookingCoach.com

DURHAM, N.C., Nov. 6, 2013 /PRNewswire/ -- Just in time for holiday cooking, entertaining and gifting, there's a new cooking reference to help. The website, www.MyCookingCoach.com, is free and the 500 page softcover book, My Cooking Coach: The Essential Guide to Foods, Ingredients and Cooking (With Master Recipes), would make an unusual wedding or holiday gift, even for yourself.

(Photo: http://photos.prnewswire.com/prnh/20131106/PH11081-a )
(Photo: http://photos.prnewswire.com/prnh/20131106/PH11081-b )

All of the information and knowledge in My Cooking Coach, is taken from a revised version of The Essential Cook, by Charles Delmar, winner of the prestigious Writings Award from the IACP (International Association of Culinary Professionals). The website itself was a finalist for a 2013 IACP Digital Media Award.

Probably the most novel element of My Cooking Coach is its Master Recipes. (Neither the book or the website has any conventional recipes.) Each Master Recipe provides step-by-step instructions for cooking a basic food, specialty dish, and even sauces using a particular method or technique. How to Roast Poultry, for example, provides detailed instructions for roasting any bird in the poultry family - chickens through wild fowl - with cross references to related topics, such as How to Make Gravy.

A first-of-its-kind Glossary/Index is used in both the website and the book to make as many as five elements of basic cooking knowledge - Definition, Description, Cook's Guide, Cooking Considerations and Master Recipes - available for more than 1,000 terms used in recipes. More than 5,000 hyperlinks in the website, or abundant page references in the print edition, make each element accessible at the tap of a finger, or by turning a few pages. Both the website and the book can also be read as an informative (and interesting) textbook from its Contents in Brief.

From Part One, First You Steal a Chicken:  How to Plan, Select, Store, Prepare, Cook, Flavor and Serve Most Foods, through Part Three: How to Set a Dining Table and Other Facts of Life, with How Good Cooks Do It: Basic Cooking Methods and Techniques in between, My Cooking Coach uses clear, direct language and more than 400 informative illustrations to explain the basic whats, whys and how-tos of foods and ingredients, as well as cooking methods and techniques. The Chapter on Poultry, for example, not only describes turkeys, but five other birds in the poultry family, even suggesting roasting a capon when a turkey would be too large and a roasting hen too small for the holiday feast.

MyCookingCoach.com also provides links to other websites where users can find tested recipes, video cooking lessons and recipe management tools, as well as excerpts from a small sample of the scores of positive reviews received by the first edition, The Essential Cook.

You can access all of this cooking knowledge free on www.MyCookingCoach.com, or order the book through most retail or online booksellers.

Contact:
Charles Delmar, Publisher
Cooking Coach Corp. LLC
(919) 308-7795
Email

Reviewers and Bloggers are encouraged to request a free review a PDF Preview edition of the soon to be published eBook edition of My Cooking Coach (with more than 5,000 hyperlinks), or schedule an interview with the author, by contacting [email protected].

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SOURCE My Cooking Coach