Making & Using Caramel
Techniques & Recipes for Candies & Other Sweet Goodies. A Storey BASICS® Title
Published on 26. January 2016
112 pages
978-1-61212-643-2 (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!
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Bill Collins
Making & Using Caramel
Techniques & Recipes for Candies & Other Sweet Goodies. A Storey BASICS (R) Title
Book
01/2016
Storey Publishing LLC
€29.89
Shipment within 3-4 weeks
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.
Content
Part One: Introduction to Caramel
Essential Equipment
The Main Ingredients
Success with Caramel
Part Two: The Recipes
Candies, Brittle, and Toffee
Sweet and Savory Sauces
Pies, Cakes, and Other Desserts
Resources
Metric Conversion Chart
Index
Essential Equipment
The Main Ingredients
Success with Caramel
Part Two: The Recipes
Candies, Brittle, and Toffee
Sweet and Savory Sauces
Pies, Cakes, and Other Desserts
Resources
Metric Conversion Chart
Index
