Bill Collins (2)

When we were kids we made caramel using a pocket of foil stuck in the handle of metal scissors held over a burner. I loved caramel then and I love it now. When this book came to me for review several months ago I immediately wrote to Storey Publishing and said that the book needed extensive revisions and that they should send me an updated version before publication. I have not heard back from them and I must assume that the book now on sale is the same book. The 88 page count is the same.

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.… (més)

Anyone who knows me knows I love vinegar, pickles and mustard -- sometimes all at once. So when I had the opportunity to get a copy of Making and Using Vinegar by Bill Collins from NetGallery for my ereader, I jumped at the chance.

I learned that making vinegar is different than I expected. I guess I thought I would take some wine or something, let it cork and enjoy the product some time later. Instead I learned about vinegar "mothers" (like sourdough starters) that you can buy. There was information on making different kinds of vinegars and what each type is best for. There were also recipes that lean heavily on a vinegar ingredient.

I've made my own flavored olive oil and salt, but I think I might leave the vinegar to the experts. After tasting at a vinegar and olive oil bar last year in Aiken, SC, I gained a whole new appreciation for the versatility and complexity of a good vinegar.

On the other hand, I think it will make an interesting addition to my book collection when it's available!

Recommended for scratch cooks and vinegar lovers like me.… (més)