The Art of the Confectioner: Sugarwork and Pastillage (Anglais) Relié – 13 avril 2012
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Description du produit
Revue de presse
Présentation de l'éditeur
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.
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Commentaires client les plus utiles sur Amazon.com
The pictures were lush and gave me ideas for sugar to dream on. However, the book was probably a little above my sugar skill level. I am going to try some of the simpler techniques shown in the book so that I can continue to improve my sugar skills. Who knows? Maybe I can become a sugar master too in time.
I would have to recommend the book but it is definitely not for beginners in sugar art. I definitely think that it
would be a great inspiration and resource for those that have some skill in pastry, cake or other sugar crafts that want to take their skills up a notch.
For those that are looking for something a little easier, come check out my videos at CakePlayGround.com where we use some silicone molds and pre-cooked isomalt sticks to craft some pretty great looking sugar decorations.
My only complaint is just giving Baume reading for sugar syrup. 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. That is quite useful to know.