Making & Using Vinegar: Recipes That Celebrate Vinegar's Versatility. A Storey BASICS® Title
Author:   Bill Collins
Publisher:   Workman Publishing
ISBN:  

9781612123813


Pages:   96
Publication Date:   12 August 2014
Format:   Paperback
Availability:   To order   Availability explained
Stock availability from the supplier is unknown. We will order it for you and ship this item to you once it is received by us.

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Making & Using Vinegar: Recipes That Celebrate Vinegar's Versatility. A Storey BASICS® Title


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Author:   Bill Collins
Publisher:   Workman Publishing
Imprint:   Storey Publishing LLC
Dimensions:   Width: 12.40cm , Height: 0.80cm , Length: 17.60cm
Weight:   0.080kg
ISBN:  

9781612123813


ISBN 10:   1612123813
Pages:   96
Publication Date:   12 August 2014
Audience:   General/trade ,  General
Format:   Paperback
Publisher's Status:   Active
Availability:   To order   Availability explained
Stock availability from the supplier is unknown. We will order it for you and ship this item to you once it is received by us.

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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.

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