: The Art of the Confectioner: Sugarwork and Pastillage ( ) by Ewald Notter and a great selection of similar New, Used and . 17 Apr Available in: Hardcover. A gorgeous professional-level guide to the most challenging form of the confectioner’s art A showpiece created. All about The Art of the Confectioner: Sugarwork and Pastillage by Ewald Notter. LibraryThing is a cataloging and social networking site for booklovers.
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I have had the pleasure of taking classes and Seminars with Chef Notter and this book and his book on Chocolate work are well written and very informative with excellent pictures and diagrams are excellent. Do you believe that this item violates a copyright? You must atr in to edit Common Knowledge data.
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I am going to try some of the simpler techniques shown in the book so that I can continue to improve my sugar skills. Don’t have a free Kindle app?
View or edit your browsing history. Pull a second wing and use scissors to mark it with feather indentations. The Art of the Confectioner: Attach the wings to the dove, facing downward, then bend the wings upward.
Gives great detail in how to work with sugar, recipes, items you need to make all these great sugar projects! Customers who bought this item also bought. I bought this book sugarworm learn more about sugar art for use on cake design.
Use room-temperature scissors to make indentations in the tail resembling feathers. Related Video Shorts 0 Upload your video.
The Art of the Confectioner: Sugarwork and Pastillage
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Cut a small piece of red Isomalt or sugar and melt one end over the flame of an alcohol burner. 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.
I intend to try it out using conversion table in Advanced Pastry Chef book by Bo Friberg, which simply gives you weight of water and weight of sugar which you need to bring to boil and cool down to get desired Baume reading at room temperature. Doves have small round heads with short beaks. Immediately attach the rings to the melted Isomalt or sugar.
If you ever wanted to try fancy sugarwork for Christmas this book will give you the skills! Published on March 25, Plenty of new techniques, styles and tastes. Sponsored products related to this item What’s this? Ships from and sold by Amazon. Hand Crafted in th Pull a wing using the same technique as for pulling petals. Pinch the open end closed and rewarm the closed end over the flame of an alcohol burner, then attach a small piece of warm Isomalt or sugar to form the tail.
The Art of the Confectioner: Sugarwork and Pastillage by Ewald Notter | LibraryThing
Amazon Music Stream millions of songs. 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 the art of the confectioner sugarwork and pastillage art, and it takes an eye for design and strong pastry skills to work with this delicate medium.
Pull one side longer than the other to create a curve. Read more Read less. Published 2 months ago. Would you like to tell us about a lower price? Ewald Notter’s book is so hard to find, let alone at a reasonable price.