From Part One, “First, You Steal a Chicken,” through Part Three, “How to Set a Dining Table and Other Facts of Life,” the 2012 edition is still filled with basic “How-Tos” of basic cooking knowledge, says author Delmar. Unlike the original, though, it now has more than 5,000 hyperlinks to connect users to additional information when they want (or need) it. Perhaps its most helpful feature is its Cook’s Guides: How to Plan, Select, Store, Prepare, Cook, Flavor and Serve just about any food you can think of; vital information not covered in most recipes.
Both the print and electronic versions (including MyCookingCoach.com), have a sixty page Glossary/Index of definitions for more than 1,000 cooking terms: Foods, Ingredients, Tools and Techniques. Many of those definitions have hyperlinks (page references in the print edition) to more in-depth cooking knowledge: Detailed Descriptions, Cook’s Guides, Cooking Considerations, even Master Recipes such as How to Fry Poultry.
To learn more about The Essential Cook: My Cooking Coach, visit www.MyCookingCoach.com.
Charles Delmar, Cooking Coach Corp. LLC
Qualified reviewers are invited to download a Free Review Copy of the HyperBook or schedule an interview with the author by contacting Coach@MyCookingCoach.com (mailto:Coach@