| How to Make Chocolate Candies: Dipped, Rolled, and Filled Chocolates, Barks, Fruits, Fudge, and More Contributor(s): Collins, Bill (Author) |
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ISBN: 1612123570 ISBN-13: 9781612123578 Publisher: Storey Publishing OUR PRICE: $8.06 Product Type: Paperback Published: October 2014 |
| Additional Information |
| BISAC Categories: - Cooking | Specific Ingredients - Chocolate - Cooking | Courses & Dishes - Desserts |
| Dewey: 641.637 |
| LCCN: 2014028769 |
| Series: Storey Basics |
| Physical Information: 0.4" H x 4.9" W x 6.8" (0.25 lbs) 96 pages |
| Themes: - Cultural Region - Eastern Europe - Cultural Region - Middle East |
| Descriptions, Reviews, Etc. |
| Publisher Description: Whether you like your chocolate gooey and rich, creamy and smooth, or nutty and dark, this Storey BASICS(R) guide shows you how to make your favorite sweet treats right at home. Bill Collins provides illustrated step-by-step instructions for a variety of chocolate-making techniques, including tempering, thickening, sugar boiling, mold filling, piping, and more. You'll soon be showcasing your confectioner's skills in decadent chocolate-dipped fruits, indulgent nut barks, and fudges that melt in your mouth. |
Contributor Bio(s): Collins, Bill: - 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. |