Making & Using Caramel: Techniques & Recipes for Candies & Other Sweet Goodies.

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Making & Using Caramel

by Bill Collins

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

FORMAT Paperback LANGUAGE English CONDITION Brand New

Publisher Description

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!

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.

Flap

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.

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

Promotional

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!

Details ISBN1612126421 Author Bill Collins Short Title MAKING & USING CARAMEL Language English ISBN-10 1612126421 ISBN-13 9781612126425 Media Book Format Paperback Birth 1952 Series Storey Basics Imprint Storey Publishing LLC Country of Publication United States Pages 88 Year 2016 DEWEY 641.636 Place of Publication North Adams AU Release Date 2016-01-26 NZ Release Date 2016-01-26 US Release Date 2016-01-26 UK Release Date 2016-01-26 Publisher Workman Publishing Publication Date 2016-01-26 Subtitle Techniques & Recipes for Candies & Other Sweet Goodies. A Storey BASICS® Title Illustrations Illustrations throughout Audience General

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TheNile_Item_ID:137571359;
  • Condition: Brand new
  • ISBN-13: 9781612126425
  • Publication Year: 2016
  • Format: Paperback
  • Language: English
  • Book Title: Making and Using Caramel
  • Item Height: 178mm
  • Author: Bill Collins
  • Publisher: Storey Publishing LLC
  • Topic: Cooking by Ingredient
  • Item Width: 127mm
  • Number of Pages: 112 Pages

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