| Making & Using Caramel: Techniques & Recipes for Candies & Other Sweet Goodies. a Storey Basics(r) Title Contributor(s): Collins, Bill (Author) |
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ISBN: 1612126421 ISBN-13: 9781612126425 Publisher: Storey Publishing OUR PRICE: $8.06 Product Type: Paperback - Other Formats Published: January 2016 |
| Additional Information |
| BISAC Categories: - Cooking | Courses & Dishes - Confectionery - Cooking | Courses & Dishes - Desserts - Cooking | Holiday - General |
| Dewey: 641.6 |
| LCCN: 2015038946 |
| Series: Storey Basics |
| Physical Information: 0.4" H x 5" W x 7" (0.20 lbs) 88 pages |
| Descriptions, Reviews, Etc. |
| Publisher Description: Chef Bill Collins demonstrates all the techniques you need to make caramel candies, cookies, puddings, and more, using illustrated step-by-step instructions that ensure success every time. Includes safety guidelines, troubleshooting tips, and irresistible recipes! |
Contributor Bio(s): Collins, Bill: - Bill Collins is the author of Making & Using Caramel, How to Make Chocolate Candies, Knife Skills, and Making & Using Vinegar. A graduate of the Cambridge School of Culinary Arts, he cooked at the old Ritz-Carlton Hotel in Boston and directed new product development at Harbor Sweets (Salem, Massachusetts) prior to establishing Chef Bill, Inc., in 2001. He has been a professional chef, a personal chef, a food industry consultant, and a cooking instructor, giving classes everywhere from community colleges to Whole Foods to Stonewall Kitchen. As Chef Bill, he has written newspaper columns on kitchen skills. He lives in Pelham, Massachusetts. |