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The Art of the Confectioner
Sugarwork and Pastillage
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Check link for latest rating. ( 45 ratings, 3 reviews)
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Format: Hardback
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The Art of the Confectioner
$14099
Unit price
/
Unavailable
Book Hero Magic created this recommendation. While it's new and still learning, it may not be perfect - your feedback is welcome! IS THIS YOUR NEXT READ?
This book is perfect for pastry students, aspiring confectioners, and professional pastry chefs seeking to enhance their sugar artistry skills for restaurant work or competitions.
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.
Book Hero Magic formatted this description to make it easier to read. While it's new and
still learning, it may not be perfect - your
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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. 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 colour 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 hundreds of colour photos as well as beautiful hand-painted watercolour illustrations by the author, and an Appendix of templates is provided to help readers replicate the showpieces shown throughout the book. For pastry students, aspiring confectioners, and professional pastry chefs looking to improve their skills for restaurant work or competition, The Art of the Confectioner is a must-have guide from one of the field's most well-known experts.
Book Hero Magic summarised reviews for this book. While it's new and still learning, it may not be perfect - your feedback is welcome! HOW HAS THIS BEEN REVIEWED?
cake-talk.co.uk praises the book highly, noting it is ideal for anyone interested in sugar work, promising that readers will learn a great deal from its detailed content and expert instruction.
Book Details
INFORMATION
ISBN: 9780470398920
Publisher: John Wiley & Sons Inc
Format: Hardback
Date Published: 13 April 2012
Country: United States
Imprint: John Wiley & Sons Inc
Illustration: Photos: 0 B&W, 240 Color; Drawings: 0 B&W, 50 Color; Tables: 20 B&W, 0 Color
Contributors:
- Filmed/photographed by Joe Brooks
- Filmed/photographed by Lucy Schaeffer
Audience: Tertiary education, Professional and scholarly
DIMENSIONS
Spine width: 28.0mm
Width: 221.0mm
Height: 277.0mm
Weight: 1202g
Pages: 368
About the Author
Ewald Notter is the founder and owner of the NotterSchool of Pastry Arts in Orlando, Florida. Renowned as a master ofsugar and chocolate work, he was the first pastry professionalinducted into the Pastry Art and Design Hall of Fame. He has wonnumerous awards, including National and World Pastry Team Championand Pastry Chef of the Year. In 2001, he won the gold medal withthe U.S. Team at the Coupe du Monde de la Patisserie in Lyon,France, with the highest score ever recorded in sugarwork. He hastaught at pastry schools around the world and served as a pastryadvisor to the American Culinary Federation's Culinary TeamUSA.
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