{"product_id":"the-art-of-the-confectioner-sugarwork-and-pastillage-hardback-9780470398920","title":"The Art of the Confectioner; Sugarwork and Pastillage (Hardback) 9780470398920","description":"\u003cfont face=\"Georgia\"\u003e\r\n\u003cp\u003e\u003cfont size=\"6\"\u003eThe Art of the Confectioner\u003c\/font\u003e\u003cbr\u003e\r\n\u003cfont size=\"5\"\u003eSugarwork and Pastillage\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\r\n\r\n\u003cp\u003e\u003cfont size=\"4\"\u003eEwald Notter (Author), Joe Brooks (Filmed\/photographed by), Lucy Schaeffer (Filmed\/photographed by)\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e9780470398920, Wiley\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003eHardback, published 13 April 2012\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e368 pages, Photos: 0 B\u0026amp;W, 240 Color; Drawings: 0 B\u0026amp;W, 50 Color; Tables: 20 B\u0026amp;W, 0 Color\u003cbr\u003e28.4 x 22.4 x 2.5 cm, 1.27 kg\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\r\n\u003cp align=\"justify\"\u003e\u003cem\u003e\u003cfont size=\"3\"\u003e\u003cp\u003e\"For anyone who is considering venturing in to the world of sugar work, this is the book for you! You're sure to learn a lot from this book.\" (\u003ci\u003ecake-talk.co.uk,\u003c\/i\u003e September 2012)\u003c\/p\u003e\u003c\/font\u003e\u003c\/em\u003e\u003c\/p\u003e\r\n\r\n\u003cp align=\"justify\"\u003e\u003cstrong\u003e\u003cfont size=\"3\"\u003e\u003cb\u003eA gorgeous professional-level guide to the most challenging form of the confectioner's art\u003c\/b\u003e  \u003cp\u003eA 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. \u003ci\u003eThe Art of the Confectioner\u003c\/i\u003e 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.\u003c\/p\u003e \u003cp\u003eThe 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.\u003c\/p\u003e \u003cp\u003eThroughout 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, \u003ci\u003eThe Art of the Confectioner\u003c\/i\u003e is a must-have guide from one of the field's most well-known experts.\u003c\/p\u003e\u003c\/font\u003e\u003c\/strong\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e\u003cp\u003e5 Acknowledgments\u003c\/p\u003e \u003cp\u003e8 Preface\u003c\/p\u003e \u003cp\u003e10 Chapter 1 Introduction\u003c\/p\u003e \u003cp\u003e30 Chapter 2 Pastillage\u003c\/p\u003e \u003cp\u003e72 Chapter 3 Sugar Casting\u003c\/p\u003e \u003cp\u003e104 Chapter 4 Sugar Pulling\u003c\/p\u003e \u003cp\u003e152 Chapter 5 Sugar Blowing\u003c\/p\u003e \u003cp\u003e242 Chapter 6 New Trends\u003c\/p\u003e \u003cp\u003e284 Chapter 7 Competition\u003c\/p\u003e \u003cp\u003e314 Appendix: Templates\u003c\/p\u003e \u003cp\u003e362 Index\u003c\/p\u003e\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003eSubject Areas: Cookery \/ food \u0026amp; drink etc [\u003ca title=\"See our other books on Cookery \/ food \u0026amp; drink etc\" href=\"https:\/\/freshlyprintedbooks.co.uk\/search?q=%22Cookery%20\/%20food%20\u0026amp;%20drink%20etc%20%5BWB%5D%22\"\u003eWB\u003c\/a\u003e]\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\u003c\/font\u003e","brand":"Wiley","offers":[{"title":"Brand New","offer_id":52460690538776,"sku":"9780470398920","price":40.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0730\/2037\/5320\/files\/9780470398920.jpg?v=1785458419","url":"https:\/\/freshlyprintedbooks.co.uk\/products\/the-art-of-the-confectioner-sugarwork-and-pastillage-hardback-9780470398920","provider":"Freshly Printed Books","version":"1.0","type":"link"}