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 hundreds of color photos as well as beautiful hand-painted
watercolor 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.
Inhoudsopgave
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
Over de auteur
Ewald Notter is the founder and owner of the Notter
School of Pastry Arts in Orlando, Florida. Renowned as a master of
sugar and chocolate work, he was the first pastry professional
inducted into the Pastry Art and Design Hall of Fame. He has won
numerous awards, including National and World Pastry Team Champion
and Pastry Chef of the Year. In 2001, he won the gold medal with
the U.S. Team at the Coupe du Monde de la Pátisserie in Lyon,
France, with the highest score ever recorded in sugarwork. He has
taught at pastry schools around the world and served as a pastry
advisor to the American Culinary Federation’s Culinary Team
USA.
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