Making & Using Caramel: Techniques & Recipes for Candies & Other Sweet Goodies. A Storey BASICS® Title - Softcover
Book 7 of 26: Storey Basics
Synopsis
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!
"synopsis" may belong to another edition of this title.
About the Author
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.
From the Back Cover
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.
"About this title" may belong to another edition of this title.
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