Making & Using Vinegar: Recipes That Celebrate Vinegar''s Versatility. A Storey BASICS® Title | Agenda Bookshop Skip to content
Selected Colleen Hoover Books at €9.99c | In-store & Online
Selected Colleen Hoover Books at €9.99c | In-store & Online
A01=Bill Collins
A01=William Collins
Age Group_Uncategorized
Age Group_Uncategorized
Author_Bill Collins
Author_William Collins
automatic-update
Category1=Non-Fiction
Category=WBW
COP=United States
Delivery_Delivery within 10-20 working days
Language_English
PA=Available
Price_€5 to €10
PS=Active
softlaunch

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

English

By (author): Bill Collins William Collins

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. Youll 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. See more
Current price €9.34
Original price €10.99
Save 15%
A01=Bill CollinsA01=William CollinsAge Group_UncategorizedAuthor_Bill CollinsAuthor_William Collinsautomatic-updateCategory1=Non-FictionCategory=WBWCOP=United StatesDelivery_Delivery within 10-20 working daysLanguage_EnglishPA=AvailablePrice_€5 to €10PS=Activesoftlaunch
Delivery/Collection within 10-20 working days
Product Details
  • Weight: 80g
  • Dimensions: 124 x 176mm
  • Publication Date: 12 Aug 2014
  • Publisher: Workman Publishing
  • Publication City/Country: United States
  • Language: English
  • ISBN13: 9781612123813

About Bill CollinsWilliam Collins

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.

We use cookies to ensure that we give you the best experience on our website. If you continue we'll assume that you are understand this. Learn more
Accept