Making And Using Caramel: Techniques & Recipes For Candies & Other Sweet Goodies. A Storey Basics Title - Brossura

Collins, Bill

Brossura

ISBN 10: 1612126421 ISBN 13: 9781612126425

Casa editrice: WordUnited Ltd, 2016

Riassunto

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

Su questo libro

Informazioni sull'autore

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.

Dalla quarta di copertina

Caramel Made Easy
Transforming simple sugar into rich, gooey caramel may seem like magic, but with ingredients you probably have on hand and a few basic pieces of equipment, you can easily master chewy candies, crunchy brittles, sauces, and more. Personal chef and cooking instructor Bill Collins shares all you need to know to understand the many stages of caramelized sugar and the techniques to avoid crystallization catastrophes. His mouthwatering recipes include your favorite caramel candies, plus puddings, pies, and other baked goods.

Dettagli dell'edizione

• Editore: WordUnited Ltd
• Data di pubblicazione: 2016
• Lingua: Inglese
• ISBN 10: 1612126421
• ISBN 13: 9781612126425
• Rilegatura: Copertina flessibile
• Numero di pagine: 88
• Contatto del produttore: non disponibile
• Persona responsabile: non disponibile