Bill Collins – författare

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.

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.

PACTS: The Coalition for Change offers a case study chronicling the efforts of one urban high school district in Northern California to change its curriculum. It quantifies surveyed responses solicited from parents, administrators, curriculumleaders, teachers, and students in the district. It also assesses their level of agreement on issues relating to mathematics reform.

These agents of change constitute the PACTS Coalition. As a group, they generally agree that mathematics is a tough subject and that it should befun; however, their level of agreement vacillates when the investigation turns to issues such as ability level grouping, the incorporation of diversity, and the question of inclusion.

In general, members of the alliance believe that the effect of reform efforts has been deleterious to theoverall quality of mathematics education at their school site and in the district. Many respondents citepoor communication, ineffectual leadership, and a lack of direction as chief deterrents to effectivemathematics reform; additionally, most agree that cohesion, unity, and morale among the mathematics staff in the district have suffered as a result.

Author Bill Collins shows that the varying perspectives of the PACTS Coalition is key to recognizing the complexity of educational issues while revealing the vision needed for lastingeducation reform.

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.

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!