Making & Using Caramel
Techniques & Recipes for Candies & Other Sweet Goodies. A Storey BASICS (R) Title
Published on 26. January 2016
Book
Paperback/Softback
88 pages
978-1-61212-642-5 (ISBN)
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!
More details
Language
English
Place of publication
United States
Publishing group
Workman Publishing
Illustrations
Illustrations throughout
ISBN-13
978-1-61212-642-5 (9781612126425)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Other editions
Additional editions
Bill Collins
Making & Using Caramel
Techniques & Recipes for Candies & Other Sweet Goodies. A Storey BASICS® Title
E-Book
01/2016
Storey Publishing, LLC
€6.99
Available for download
Person
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.