The Art of the Confectioner: Sugarwork and Pastillage / Edition 1by Ewald Notter
Pub. Date: 04/17/2012
The Art Of The Confectioner
Creating complex and beautiful sugarwork showpieces, whether for display or competition, requires a wide range of pastry skills in addition to creativity and artistic vision. Among the best practitioners of this art in the world, famed pastry chef Ewald Notter explains those techniques and skills in The Art of the… See more details below
The Art Of The Confectioner
Creating complex and beautiful sugarwork showpieces, whether for display or competition, requires a wide range of pastry skills in addition to creativity and artistic vision. Among the best practitioners of this art in the world, famed pastry chef Ewald Notter explains those techniques and skills in The Art of the Confectioner.
Though edible showpieces and displays have graced the tables of banquet halls and the lobbies of high-end restaurants, hotels, and country clubs for more than a century, the last several years have seen a revolution in this most complex form of the confectioner's art. Since the development of isomalt as an ingredient, confectioners can now create sugar that is as clear as glass and ideal for more delicate and complex designs. In The Art of the Confectioner, Notter presents a gorgeously illustrated guide that covers the full range of pastry and confectionery skills needed to create fantastic and imaginative showpieces. Chapters include:
Introduction to Sugarwork and Pastillage. The history of sugar; working with sugar, isomalt, and pastillage; and the essential tools, equipment, and ingredients for the pastry kitchen.
Pastillage. Recipes and techniques for rolling, cutting, and drying pastillage and for creating textures, modeled shapes, flowers, and much more.
Sugar Casting. Casting techniques for sugar and isomalt, including casting into clay, metal bars, and silicone molds; creating your own custom molds; and assembling cast sugar pieces.
Sugar Pulling. Basic sugar pulling techniques and step-by-step instructions for pulling flowers, ribbons, bows, and even a woven sugar basket.
Sugar Blowing. Blowing basic spheres as well as fanciful shapes and figures, from fruits, birds, and animals to elegant human figurines.
New Trends. Exciting new techniques for working with sugar and isomalt, including ice casting, rock sugar, saturated sugar, clear pulling and blowing, and a simpler, cleaner technique for spun sugar.
Competition. With expert advice on preparing for competition, including detailed information on using color, shapes, and proportion; researching a theme; and the processes of design and assembly, this section shows how you can use all the skills from previous chapters to create your own stunning full-scale showpieces.
Whether you're a pastry student, an aspiring confectioner, or a professional pastry chef who wants to improve your skills for restaurant work or competition, The Art of the Confectioner is a must-have guide from one of the field's most respected figures.
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- 8.70(w) x 11.00(h) x 1.60(d)
Table of Contents
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
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