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9781612126425

Making & Using Caramel

by
  • ISBN13:

    9781612126425

  • ISBN10:

    1612126421

  • Format: Paperback
  • Copyright: 2016-01-26
  • Publisher: Storey Books
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List Price: $8.95

Summary

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!


Author Biography

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.

 

Table of Contents

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

Supplemental Materials

What is included with this book?

The New copy of this book will include any supplemental materials advertised. Please check the title of the book to determine if it should include any access cards, study guides, lab manuals, CDs, etc.

The Used, Rental and eBook copies of this book are not guaranteed to include any supplemental materials. Typically, only the book itself is included. This is true even if the title states it includes any access cards, study guides, lab manuals, CDs, etc.

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