Qty:1
  • List Price: $65.00
  • Save: $20.77 (32%)
In Stock.
Ships from and sold by Amazon.com.
Gift-wrap available.
+ $3.99 shipping
Used: Good | Details
Sold by -Daily Deals-
Condition: Used: Good
Comment: This Book is in Good Condition. Used Copy With Light Amount of Wear. 100% Guaranteed.
Sell yours for a Gift Card
We'll buy it for $20.29
Learn More
Trade in now
Have one to sell? Sell on Amazon
Flip to back Flip to front
Listen Playing... Paused   You're listening to a sample of the Audible audio edition.
Learn more
See all 2 images

The Art of the Confectioner: Sugarwork and Pastillage Hardcover – April 17, 2012


See all 3 formats and editions Hide other formats and editions
Amazon Price New from Used from
Kindle
"Please retry"
Rent from
$34.04
Hardcover
"Please retry"
$44.23
$37.12 $37.12
Paperback
"Please retry"
12%20Days%20of%20Deals%20in%20Books


Frequently Bought Together

The Art of the Confectioner: Sugarwork and Pastillage + The Art of the Chocolatier: From Classic Confections to Sensational Showpieces + Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
Price for all three: $132.24

Buy the selected items together
NO_CONTENT_IN_FEATURE
Best Books of the Year
Best Books of 2014
Looking for something great to read? Browse our editors' picks for 2014's Best Books of the Year in fiction, nonfiction, mysteries, children's books, and much more.

Product Details

  • Hardcover: 368 pages
  • Publisher: Wiley; 1 edition (April 17, 2012)
  • Language: English
  • ISBN-10: 0470398922
  • ISBN-13: 978-0470398920
  • Product Dimensions: 9 x 1.2 x 11.4 inches
  • Shipping Weight: 3.8 pounds (View shipping rates and policies)
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (37 customer reviews)
  • Amazon Best Sellers Rank: #49,664 in Books (See Top 100 in Books)

Editorial Reviews

Amazon.com Review




Excerpt: Creating Doves

The technique for creating a dove is similar to that for creating a swan, but the dove has quite a different look. Doves have small round heads with short beaks. The neck is short and the chest is full and large. The dove is a universal symbol for love, so these doves holding wedding rings are perfect for a wedding or engagement celebration.

1. Begin to blow a sphere.
2. Use your thumb and index finger to work a small ball away from the top of the sphere. This is the dove’s head.
3. Use your thumb and index finger to slightly elongate the dove’s neck, leaving a large teardrop shape at the base of the neck for the dove’s body. Bend the head to a 90-degree angle. 4. Use your thumb and index finger to roll the head down to touch the neck.
5. Cool and remove the dove from the tube.
6. Pinch the open end closed and rewarm the closed end over the flame of an alcohol burner, then attach a small piece of warm Isomalt or sugar to form the tail.
7. Use your fingers to flatten and widen the tail. 8. Use room-temperature scissors to make indentations in the tail resembling feathers.
9. Pull a wing using the same technique as for pulling petals. Pull one side longer than the other to create a curve. 10. Use scissors to make short indentations in the long edge of the wing. Set aside. 11. Pull a second wing and use scissors to mark it with feather indentations.
12. Melt the wide edge of each wing slightly over the flame of an alcohol burner.
13. Attach the wings to the dove, facing downward, then bend the wings upward.
14. Use room-temperature scissors to cut a small triangle from a piece of red Isomalt or sugar. Warm the triangle over the flame of an alcohol burner and attach it to the head to form the beak. 15. Cut a small piece of red Isomalt or sugar and melt one end over the flame of an alcohol burner. Use the melted end to create eyes by dotting each side of the head.
16. Pull a thin, short piece of Isomalt or sugar by pulling and sliding it between your index finger and thumb. Cut it off from the main piece using room-temperature scissors, then warm both ends over the flame of an alcohol burner and bring the ends together to form a closed ring.
17. Pull another thin, short piece of Isomalt or sugar and bend it to form an open ring.
18. Place the open ring through the closed ring and join the ends of the open ring to close it and link the two rings together.
19. Using room-temperature scissors, cut a small piece of white Isomalt or sugar and melt one end over the flame of an alcohol burner.
20. Place a small amount of the melted white Isomalt or sugar on the bottom of the dove’s beak.
21. Immediately attach the rings to the melted Isomalt or sugar.
22. Store the completed piece in an airtight container or plastic bag with limestone, calcium carbonate, or silica gel.
Combine a pair of doves with a blown heart shape for a beautiful symbol of love.



Review

'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.' (cake-talk.co.uk, September 2012)

More About the Author

Considered to be a leading expert in and renowned master of modern day confectionery arts, Chef Ewald Notter is also known well known as a competitor and teacher. He has won numerous awards, including National and World Pastry Team Champion and Pastry Chef of the Year. In 2001, he won the gold medal with the US Team at the Coupe du Monde in Lyon, France, receiving the highest score ever recorded in sugarwork: 699 out of 700 points, helping the United States Team achieve its very first Gold Medal. In 2003, Ewald was honored from the American Academy of Hospitality Sciences with the 5 Star Diamond award as "One of the Finest Confectionery Chefs of the World." He was also the first pastry professional inducted into the Pastry Art and Design Hall of Fame. Ewald continues to teach and coach internationally, all while publishing highly respected books on his craft. He is also the founder and owner of the Notter School of Pastry Arts in Orlando, Florida- a fabulous destination for both professional and aspiring pastry chefs from around the globe. The school is recognized as one of the world's most prestigious pastry schools, with teaching methods based on the artist-apprentice model practiced in Europe for many centuries.

Customer Reviews

I highly recommend it to any sugar art enthusiast.
Chelseybuns
There are recipes for each technique, as well as lots of photographs to explain the steps.
Shala Kerrigan
Ewald Notter is a truly talented chef who can ALSO TEACH.
TheConsumer

Most Helpful Customer Reviews

16 of 17 people found the following review helpful By Shala Kerrigan TOP 500 REVIEWERVINE VOICE on May 4, 2012
Format: Hardcover
Sugar is one of the most exciting mediums there is for food crafting. The structure of it allows glass like manipulation to create amazing sculptural pieces. I first became interested in working with sugar when a good friend of mine was going to school to study pastry and sugar art. Learning about amezaiku which is Japanese lollipop art only solidified that interest.

The Art of the Confectioner- Sugarwork and Pastillage is meant for professional candy and pastry makers, but it also break the techniques down enough to be followed by the serious home cook who wants to try something new and exciting.

There are recipes for each technique, as well as lots of photographs to explain the steps. The book starts with the basic tools you'll need. However some tools are specific to techniques, so also look at the technique you want to see the tools you'll need for that project.

The methods of working with sugar include:

Pastillage- this is something like a sugar clay that can be worked much like polymer clays, it's allowed to air dry and can be airbrushed with food safe colors. It can be rolled and sculpted.
Sugar casting works to create solid transparent pieces. It's similar to any hard candy you may have made.
Sugar pulling- this is the method that created the gorgeous candy ribbons on the cover. It's also ideal for flowers
Blown Sugar- like blown glass, this creates delicate hollow ornaments and sculpture, and also uses the most specialized tools
There are also newer effects like net which creates lacy patterns in a sheet and pressed sugar which is the same way sugar eggs or sugar skulls are made.

Each technique has projects shown with step-by-step instructions.
Read more ›
1 Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
5 of 5 people found the following review helpful By leechompkin on June 6, 2012
Format: Hardcover Verified Purchase
Chef Ewald Notter has yet again produced an outstanding book. It is filled with so much information for both the beginner and advanced sugar artist. He does an outstanding job of explaining each step thoroughly and building upon them. I cannot think of any current sugar techniques that he did not cover. This is a fantasic resourse for anyone interested in pursuing sugar art.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
7 of 8 people found the following review helpful By Dee Long on May 3, 2012
Format: Hardcover
If you think the world's great pieces of art only exist in private collections and museums, The Art of the Confectioner by Ewald Notter will set you straight. What talented sugar masters such as Notter and other professional confectioners can achieve by coloring, shaping and twisting pastilage and pulled sugar will have your jaw dropping in some chapters of this amazing guidebook. Your eyes will almost not believe that the handicraft you are seeing, ranging from dogs and flowers to underwater scenes of seashells and sea life have been spun from sugar and paste. This guidebook is as much a textbook on the art of confectionary as it is a collection that celebrates sweet edible artwork in itself. Bravo to Notter and all those who pursue his trade and have the patience, creativity and sheer talent to produce the stunning pastry showpieces photographed in this amazing book.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
4 of 4 people found the following review helpful By ccssheila on May 21, 2012
Format: Hardcover Verified Purchase
My business partener and I went to Florida and took a class from Ewald. We have been awaiting the release of this book. It is a tremendous book both for the beginner as well as the skilled decorator who wants to learn more about pulled and blown sugar as well as working with pastillage. There are pictures and the instructions are very well done to allow anyone to understand and follow along. The completed pieces in this book are breathtaking. I highly recommend this book for those who cannot go and take a sugar class from the Master who brought these techniques to the United States.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
2 of 2 people found the following review helpful By NyiNya TOP 500 REVIEWERVINE VOICE on December 28, 2012
Format: Hardcover
Sorry Mr. Keats, a thing of beauty can be a joy for just a day or two. It is a commitment to the moment only. That is part of the charm of the amazing creations in Ewald Notter's excellent book. Professionals, gifted amateurs, and those of us who are merely intrigued by this magical realm will love The Art of the Confectioner: Sugarwork and Pastillage. Notter is such a good teacher, you really believe "Maybe, just maybe..." but of course these techniques are for the best of the best, the true culinary artist/architect.

For the serious student, this is an excellent how-to guide. Techniques are carefully explained and the precise, step-by-step instructions could not be more clear. The rest of us are caught up in Notter's ability to make everything interesting. His writing is so lucid and to the point, I was able to understand the theory, even if the practice is light years beyond my meager (non-existant) skills and clumsy hands.

Chef Notter gives us wonderfully detailed but always lively information and instruction, starting with an understanding of the basic ingredients. He walks us through Sugar and Isomalt, lays out a delightful arsenal of equipment, and provides an encyclopedic look at Sugar Pulling and Casting, Sugar Blowing, Pastillage. We learn how to make delicate flowers, ribbons, human figures, mythical creatures,animals and archictural shapes. We learn how to blend those figures and shapes, create colors, and spin whole worlds out of the most simple of ingredients. All it takes is...genius, talent and training.

I won't be concocting spun sugar ribbons for my next loaf of banana bread, but next time I want a brief escape to a sweeter place, this book is my ticket. There are hundreds of gorgeous photos and some delightful watercolors by the author. I got the book for Christmas and have spent the last three days savoring every page.
35 Comments Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again

Most Recent Customer Reviews


What Other Items Do Customers Buy After Viewing This Item?