The Art of the Confectioner: Sugarwork and Pastillage [Print Replica] Kindle Edition

This really only covers one style of sugar pulling. It helps you copy the chef's styles in the book but it really doesn't help you with the chemistry in the ins-and-outs of sugar work.

Looove this book. I teach pastry arts and bought this for my students to check out. They were in awe. Sugar work is a very difficult art to make but this book gives beginners a glimpse of how to start. It’s definately more for advanced pastry chefs but I think anyone with the passion will enjoy it.

Ewald Notter's book is so hard to find, let alone at a reasonable price. Thank you Amazon! For anyone interested in learning the art of sugar pulling, blowing and design, this book is the bible of sugar work. Beautiful illustrations and directions. I won't lie, it's not an easy craft, but this book surely helps to teach you what you need to now to at least start. It goes from beginner to advanced. Love it!

In addition to detailed explanations for pulled and blown sugar, sugar casting and pastillage work, it has some new techniques that I haven't seen anywhere else, like cracked sugar spheres, sugar geodes etc. Can't wait to try out those. Also sugar rocks by simple heating of pastillage in a microwave.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.

This is another awesome book by sugarmaster, Ewald Notter! It is definitely worth the price and is an excellent book for amatuer and professionals alike!

The contents of this book are all-encompassing. While I feel that some of the projects in this book are definitely for the more advanced chef, it is a one-of-a-kind resource for working with sugar for sculpture. Beautiful photographs, detailed recipes and tips, and superior organization make this book a master accomplishment. You would be hard-pressed to find another book on this subject done so well. Well done, Chef Notter!

I blog and make videos on cake decorating at CakePlayGround.com. I bought this book to learn more about sugar art for use on cake design.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 itwould 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.

Beautiful addition to my collection of confectionery tomes. Plenty of new techniques, styles and tastes. If you ever wanted to try fancy sugarwork for Christmas this book will give you the skills!

very good book highly recommended to the Professional chef great book

Definitely a book for professional confectioners or patisseries, beautiful photography and so much useful information. Arrived well before delivery estimate too

Tells you all you need to know. Seemed a bit expensive but well worth the asking price😃

Love this book, just what I was looking for. Very informative and in a no nonsense format. Right book at the right time for me as I am just starting to explore these forms of sugarwork hence the full five stars.

Great book and arrived as stated on time.