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The Art of the Confectioner
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New or Used: $95.47
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Table of Contents

5 Acknowledgments 8 Preface 10 Chapter 1 Introduction 30 Chapter 2 Pastillage 72 Chapter 3 Sugar Casting 104 Chapter 4 Sugar Pulling 152 Chapter 5 Sugar Blowing 242 Chapter 6 New Trends 284 Chapter 7 Competition 314 Appendix: Templates 362 Index

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.

Reviews

For anyone who is considering venturing in to the worldof sugar work, this is the book for you! You re sure tolearn a lot from this book. (cake-talk.co.uk, September2012)

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