| Making & Using Vinegar: Recipes That Celebrate Vinegar's Versatility. a Storey Basics(r) Title Contributor(s): Collins, Bill (Author) |
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ISBN: 1612123813 ISBN-13: 9781612123813 Publisher: Storey Publishing OUR PRICE: $8.99 Product Type: Paperback Published: August 2014 |
| Additional Information |
| BISAC Categories: - Cooking | Specific Ingredients - Herbs, Spices, Condiments - Cooking | Courses & Dishes - Sauces & Dressings - Cooking | Methods - Canning & Preserving |
| Dewey: 641.62 |
| LCCN: 2014015197 |
| Series: Storey Basics |
| Physical Information: 0.4" H x 7.4" W x 4.9" (0.20 lbs) 96 pages |
| Descriptions, Reviews, Etc. |
| Publisher Description: Brighten your meals with the tasty tang of homemade vinegar. Chef Bill Collins shows you how to make your own vinegars, including wine, apple cider, malt, white, and rice vinegars, and then flavor them with herbs for exactly the taste you want. You'll also learn how to use your custom-made vinegars in everything from a basic Italian salad dressing to Asian coleslaw, sweet potato salad, caponata, sauerbraten, caprese sliders, pickles, chutneys, and even chocolate chip cookies. |
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. |