Making & Using Caramel

Techniques & Recipes for Candies & Other Sweet Goodies. A Storey BASICS® Title

Bill Collins (Autor)

Buch | Softcover

88 Seiten

2016
Storey Publishing LLC (Verlag)
978-1-61212-642-5 (ISBN)

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Core knowledge for learning to make and work with that favorite tricky, sticky, delectable treat: caramel!

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!

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.

Zusatzinfo	Illustrations throughout
Sprache	englisch
Themenwelt	Sachbuch/Ratgeber ► Essen / Trinken ► Grundkochbücher
Themenwelt	Sachbuch/Ratgeber ► Essen / Trinken ► Themenkochbücher
ISBN-10	1-61212-642-1 / 1612126421
ISBN-13	978-1-61212-642-5 / 9781612126425
Zustand	Neuware