Bill Collins

Create stunning, food-safe glazes for functional pottery. Take your ceramics to the next level with Amazing Glaze Food-Safe Recipes, the essential guide for potters who want to create beautiful, functional pieces designed for everyday use. A collaboration between noted potter and author Gabriel Kline and chemist Bill Collins, PhD, this unique book explores the science of glaze formulation, explaining essential testing techniques, equipment, and materials, demystifying the science of food-safe ceramics while empowering artists with reliable, studio-friendly methods. Discover a variety of recipes, techniques, and tips for creating vibrant colors, unique textures, and glossy or matte finishes—all tested for safety and reliability in functional pottery. Comprehensive guidance on glaze safety: Learn essential information about toxic materials, leaching, and testing glazes for food use. Step-by-step tutorials: From mixing and applying glazes to troubleshooting common issues, this book covers every stage of the process. More than 100 beautiful food-safe glaze recipes and combinations: Tested and approved finishes suitable for mid- and high-fire temperatures and clays. Inspiration from master ceramists: Explore stunning examples of food-safe pottery to spark your creativity. Whether you’re a beginner looking to make your first food-safe bowl or an experienced potter wanting to expand your glaze library, Amazing Glaze Food-Safe Recipes will become your go-to resource for creating ceramics that are as functional as they are beautiful. The Mastering Ceramics series is for artists who never stop learning. With compelling projects, expert insight, step-by-step photos, and galleries of work from today’s top artists, these books are the perfect studio companions. Also available from the series: Amazing Glaze, Mastering Hand Building, Mastering Kilns and Firing, and Mastering the Potter’s Wheel.

Chef Bill Collins demonstrates all the techniques you need to make caramel candies, cookies, puddings, and more, using illustrated step-by-step instructions that ensure success every time. Includes safety guidelines, troubleshooting tips, and irresistible recipes!

Wild Las Vegas Craps-Shooting Vacation Adventure That Becomes A Love Story At nineteen, Ray Hitchcock refuses to let his life be ruled by anything so arbitrary and fickle as "destiny" or "luck". He dreams his newest compulsive addiction will let him create his own magic. To try to control his own future, he tackled the art of making dice fall as he chooses. On his twenty-first birthday, Ray rushes to Las Vegas for a week long cherry-busting craps shooting adventure. He hopes to keep the bank from repossessing their family's Iowa farm. Little does he know he's about to ambushed by love. But in Vegas, the casinos always want to win. They chew up and spit out guys like Ray on a daily basis. Can Ray flip the odds in Vegas or are the dice there loaded against this dreamer? Craps Players: Discover what unique dice setting secrets our hero discovered through trial and error. Scroll Back Up and Grab Your Copy

Whether you like your chocolate gooey and rich, creamy and smooth, or nutty and dark, this Storey BASICS® guide shows you how to make your favorite sweet treats right at home. Bill Collins provides illustrated step-by-step instructions for a variety of chocolate-making techniques, including tempering, thickening, sugar boiling, mold filling, piping, and more. You’ll soon be showcasing your confectioner’s skills in decadent chocolate-dipped fruits, indulgent nut barks, and fudges that melt in your mouth.

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.

Good knife skills are key to feeling confident and comfortable in the kitchen. Chef Bill Collins teaches you how to wield cooking knives properly, so you can slice, peel, bone, and dice with ease. Illustrated step-by-step instructions show you how to cut and carve seafood, poultry, meats, and produce of all kinds. In addition to profiling the best uses for a variety of knife types, Collins includes tips for using other sharp kitchen tools like graters, vegetable peelers, and mandolins. Get ready to chop away!

The second edition of Financial Accounting and Reporting by John McKeith and Bill Collins has beenfully updated to reflect the latest International Accounting Standards as well as explaining the effects ofexposure drafts in issue. The text takes an uncomplicated, practical approach to intermediate level financialaccounting, offering a manageable way to master the subject one step at a time.