The Art of the Confectioner

The Art of the ConfectionerDiscover the art of sugar crafting with this comprehensive guide designed for both aspiring and professional pastry chefs. 'The Art of the Confectioner' by award winning chef Ewald Notter is your go to resource for mastering the intricate techniques of sugar work. This 368 page paperback offers invaluable insights into creating stunning sugar showpieces, delicate flowers, and whimsical figurines that dazzle the eye and tantalize the taste buds. The

Discover the art of sugar crafting with this comprehensive guide designed for both aspiring and professional pastry chefs. 'The Art of the Confectioner' by award-winning chef Ewald Notter is your go-to resource for mastering the intricate techniques of sugar work. This 368-page paperback offers invaluable insights into creating stunning sugar showpieces, delicate flowers, and whimsical figurines that dazzle the eye and tantalize the taste buds.

The book begins with an essential overview of sugar types, including detailed explanations and a comprehensive list of tools and ingredients you will need for sugar crafting. Chapters delve into technical aspects like Pastillage, Sugar Casting, Sugar Pulling, and Sugar Blowing, each accompanied by clear step-by-step instructions and high-quality illustrations. With over 35 years of expertise, Notter generously shares tips on color selection, theme development, and preparation strategies for competitions, making this a must-have for any serious confectioner.

As you explore the artistry of sugar, you'll find an abundance of inspiration in the beautiful photography that showcases stunning sugar creations. Whether you're looking to perfect your skills or create a dazzling centerpiece for an event, 'The Art of the Confectioner' will elevate your sugar artistry to new heights. Additionally, enjoy free shipping on this item with delivery taking up to 6 weeks. Please note that once your order is placed, it cannot be canceled. Bring home the secrets of sugar artistry today and transform your confectionery creations!

Note: Shipping for this item is free. Please allow up to 6 weeks for delivery. Once your order is placed, it cannot be cancelled.


Condition: BRAND NEW
ISBN: 9780470398920
Year: 2012
Publisher: John Wiley & Sons Inc (US)
Pages: 368


Description:
A gorgeous professional-level guide to the most challenging form
of the confectioner's art


A showpiece created entirely from sugar is truly a work of art,
and it takes an eye for design and strong pastry skills to work
with this delicate medium. The Art of the Confectioner is
the ultimate guide to working with sugar to create beautiful sugar
and pastillage shapes, flowers, figurines, and breathtaking
full-scale showpieces. Author and award-winning pastry chef Ewald
Notter shares wisdom gained from more than 35 years in the pastry
kitchen, and combines straightforward advice and step-by-step
instructions with lessons on developing artistry and design
skills.


The book begins with a basic overview of sugar, including
information on the equipment and ingredients needed to work with
sugar and Isomalt. Subsequent chapters cover Pastillage, Sugar
Casting, Sugar Pulling, Sugar Blowing, and New Trends in Sugarwork,
and include detailed instructions on how to make everything from
delicate flowers to whimsical blown sugar figurines. And the final
chapter shows how readers can bring together all the skills learned
throughout the book to create award-winning sugar and pastillage
showpieces. From working with shapes and color and choosing a focus
point to developing a sculpture based on a particular theme, Notter
provides insights into all the tricks of the trade and expert
advice on preparing for competitions.


Throughout the book, techniques are explained with simple,
step-by-step instructions and illustrated with clear how-to photos,
while stunning showpiece beauty shots provide inspiration. The book
includes hundred