The Art of the Confectioner: Sugarwork and Pastillage

"In this exceptional book, sugar master Ewald Notter shareshissecrets for a vast array of techniques, from pastillage andpulled sugar to advanced showpiece construction. The beauty of thisbook liesin its detail Notter′s instructions are finely tuned,and the book has hundreds of color photos clearly illustratingevery technique. The Art of the Confectioner is a must–have foranyone seeking to hone their sugar skills or learn more about thefine art of sugarwork."
Tish Boyle, Editor of Dessert Professional

"Here is another masterpiece from Ewald Notter. I have alwaysbeen inspired by Ewald′s sugar creations, and I know this book willinspire tomorrow′s talent as well. The Art of the Confectionerconveys Ewald′s passion, knowledge, and love for the craft ofsugarwork, and well represents one of the most beautiful arts inthe culinary industry."
Laurent Branlard, Executive Pastry Chef for the Walt DisneyWorld Swan and Dolphin Resort

"Whether you are dreaming of your first sugarwork moment or area seasoned professional, The Art of the Confectioner isindispensable. We all want to take our sugarwork to the next level,and with its integrated recipes and flawless technical methods,this book shows us how. Ewald Notter is the best in the business,and this truly beautiful and completely inspiring work renders allprevious sugarwork books obsolete!"
Keegan Gerhard, Owner and Executive Pastry Chef of D BarDesserts

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

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 Pátisserie 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.