Bill Collins (2)
Autore di Knife Skills: An Illustrated Kitchen Guide to Using the Right Knife the Right Way. A Storey BASICS® Title
Per altri autori con il nome Bill Collins, vedi la pagina di disambiguazione.
Opere di Bill Collins
Knife Skills: An Illustrated Kitchen Guide to Using the Right Knife the Right Way. A Storey BASICS® Title (2014) 24 copie
Making & Using Vinegar: Recipes That Celebrate Vinegar's Versatility. A Storey BASICS® Title (2014) 15 copie
Etichette
Informazioni generali
- Sesso
- male
Utenti
Recensioni
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Autori correlati
Statistiche
- Opere
- 4
- Utenti
- 54
- Popolarità
- #299,230
- Voto
- 2.3
- Recensioni
- 2
- ISBN
- 16
So I rest on my first judgment. This book is awful. Everything in it is available in better form in classic cookbooks like "Joy of Cooking", any candy or dessert cookbook, on the web and YouTube. The cover is so embarrassingly ugly I would not have it in my kitchen. Those round brown things are supposed to be caramel apples.
My first question why the book is so limited. Why, when browned or even burnt sugar is such a versatile product, would Mr. Collins limit himself to caramel sweets? By doing this he may not explore the traditional uses of caramel as a colorant for sauces, gravies, sweets and savories, and, perhaps the most sublime savory use, the Vietnamese caramel sauce that is so important with fish but can be wonderful with tofu or another meat substitute. Yet despite the title Mr. Collins includes 333 words on using caramel as a browning agent when sautéing or roasting vegetables, and one recipe for something called "Asian BBQ Sauce" which is like nothing I have seen while living 30 years in Asia.
My next question is why the book is so short. Even within the realm of caramel sweets, we find only 9 candies, 4 sauces including dulce de leche (which he presents only in the "poor man's" version – a long-cooked can of sweetened condensed milk – that I consider a children's dessert first and a sauce or flavoring after) and 10 desserts like pies and brownies. Off the top of my head I could have added using caramel in cornbreads and sweet breads, using caramel instead of maple or molasses, and, a family favorite, caramel icing! No microwave nut brittle. No caramel cake. No sticky buns! Not one recipe for caramel ice cream or even caramel swirl ice cream using one of the sauce recipes. This at a time when the world beats a path to the door of Toscanini's in Boston.
This book is a complete waste of your time and money.
I received a review copy of "Making & Using Caramel: Techniques & Recipes for Candies, Cookies & Puddings. A Storey BASICS® Title" by Bill Collins (Storey Publishing) through NetGalley.com.… (altro)