Notter The Art of the Confectioner

Sugarwork and Pastillage
1. Auflage 2012
ISBN: 978-0-470-40268-9
Verlag: John Wiley & Sons
Format: PDF
Kopierschutz: Adobe DRM (»Systemvoraussetzungen)

E-Book, Englisch, 368 Seiten, E-Book

A gorgeous professional-level guide to the most challenging formof 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 workwith this delicate medium. The Art of the Confectioner isthe ultimate guide to working with sugar to create beautiful sugarand pastillage shapes, flowers, figurines, and breathtakingfull-scale showpieces. Author and award-winning pastry chef EwaldNotter shares wisdom gained from more than 35 years in the pastrykitchen, and combines straightforward advice and step-by-stepinstructions with lessons on developing artistry and designskills.
The book begins with a basic overview of sugar, includinginformation on the equipment and ingredients needed to work withsugar and Isomalt. Subsequent chapters cover Pastillage, SugarCasting, Sugar Pulling, Sugar Blowing, and New Trends in Sugarwork,and include detailed instructions on how to make everything fromdelicate flowers to whimsical blown sugar figurines. And the finalchapter shows how readers can bring together all the skills learnedthroughout the book to create award-winning sugar and pastillageshowpieces. From working with shapes and color and choosing a focuspoint to developing a sculpture based on a particular theme, Notterprovides insights into all the tricks of the trade and expertadvice 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 bookincludes hundreds of color photos as well as beautiful hand-paintedwatercolor illustrations by the author, and an Appendix oftemplates is provided to help readers replicate the showpiecesshown throughout the book. For pastry students, aspiringconfectioners, and professional pastry chefs looking to improvetheir skills for restaurant work or competition, The Art of theConfectioner is a must-have guide from one of the field's mostwell-known experts.

Autoren/Hrsg.

Notter, Ewald

Weitere Mitwirkende

Brooks, Joe

Schaeffer, Lucy

Inhaltsverzeichnis

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

Über Autor(innen)

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.