Making & Using Caramel
techniques & recipes for candies & other sweet goodies. a storey basics® title
- Paperback
88 pages
- Release Date
25 January 2016
Summary
The Sweet Science of Caramel: A Step-by-Step Guide to Delicious Desserts
Chef Bill Collins unveils the secrets to crafting perfect caramel, from candies to cookies and luscious puddings. This comprehensive guide features:
- Illustrated, step-by-step instructions for foolproof results.
- Essential safety guidelines to keep you safe in the kitchen.
- Troubleshooting tips to conquer common caramel conundrums.
- A collection of irresistible recipes to sa…
Book Details
| ISBN-13: | 9781612126425 |
|---|---|
| ISBN-10: | 1612126421 |
| Series: | Storey Basics |
| Author: | Bill Collins |
| Publisher: | Workman Publishing |
| Imprint: | Storey Publishing LLC |
| Format: | Paperback |
| Number of Pages: | 88 |
| Release Date: | 25 January 2016 |
| Weight: | 91g |
| Dimensions: | 10mm x 127mm x 178mm |
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About The Author
Bill Collins
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.
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