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 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

作者个人介绍：

A Life of Confections
Ewald Notter was born in Switzerland and trained at Confiserie Spruengli in Zurich with Chef Willy Pfund, an authority in working in sugar. During his training, Ewald became interested in pulling and blowing sugar. This hobby soon became his passion and today, Ewald Notter is renowned as a master of this craft.

Like most fine artists, Ewald has an eye for color, an appreciation for textures and a keen sense of detail. In the same way fine artists use acrylics, oils or clay as their medium, Notter prefers to create his artwork by using a palette of sugar and chocolate.

Ewald as a Competitor
A leading expert in modern day confectionery arts, Ewald is also well known as a competitor. He was the first pastry professional inductee into the Pastry Art and Design Hall of Fame by Pastry Art and Design and Chocolatier magazines. In 1999, Notter won the gold medal at the first Beaver Creek Team Competition with T. Dubois and in 2000, he repeated as champion.

The same year, Ewald Notter was awarded "National Pastry Team Champion" and honored as Pastry Chef of the Year. He qualified to compete as part of the U.S. National Team in Lyon, France, where he placed first; scoring 699 out of 700 points for sugar and helping the U.S. Team achieve its first Gold Medal.

In 2003, Ewald was honored by the American Academy of Hospitality Sciences with the 5 Star Diamond award as "One of the Finest Confectionery Chefs of the World."