Making and Using Caramel by Bill Collins

Making and Using Caramel by Bill Collins

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.

SKU	Unavailable
ISBN 13	9781612126425
ISBN 10	1612126421
Title	Making and Using Caramel
Author	Bill Collins
Series	Storey Basics Ser
Condition	Unavailable
Binding Type	Paperback
Publisher	Workman Publishing
Year published	2016-01-26
Number of pages	88
Cover note	Book picture is for illustrative purposes only, actual binding, cover or edition may vary.