The Art of the Confectioner: Sugarwork and Pastillage

Love this book. Not for the faint of heart or beginner. Still, buy it anyways. It's inspiring.

Bem didático. Pena que só tem em inglês. Mas é o que tem pra hoje.

Was listed as new but had gouge on inside of book. Content on sugar excellent. Seller promptly replaced book at no extra cost.

This is a master class w detailed instructions n excellent photos that guide you step by step It’s super comprehensive n very professional Going through this book truly is like taking a class by the best sugar artist Not a beginners book too complicated CON: this author does NOT include a resource guide at all There r so many different tools ingredients speciality products etc that not having a resource is truly disappointing n definitely frustrating to say the least Highly recommend I would have given it 5 stars but not having a resource guide is a definite disappointment

Mr Notter I salute you once again: The Art of the Confectioner- Sugarwork and Pastillage is meant for professional Sweet and pastry makers, but it also disects the techniques enough so it can be followed by the serious home cooks who wants to try something new and exciting. Sugar is one of the most exciting mediums for Sculpting & crafting. The structure of it allows glass like manipulation to create amazing sculptural pieces. There are recipes for each technique, as well as lots of photographs to assist in explaining each step. This book is over 300 pages of well written and photographed instructions, recipes and tips. It's a comprehensive course in itself. The book starts with the basic tools you'll need, Please Note that some of the tools are specific to techniques also look at the technique you want and then see the tools you'll need for that project. The different categories are: A. Pastillage- this is something like a sugar clay that can be worked much like polymer, it's allowed to air dry and can be airbrushed with food safe colors. It can be rolled and sculpted. B. Sugar casting works to create solid transparent pieces. It's similar to any hard candy you may have made. C. Sugar pulling- this is the method that created the gorgeous candy ribbons on the cover. It's also ideal for flowers. D. Blown Sugar- like blown glass, this creates delicate hollow ornaments and sculpture, and also uses the most specialized tools E. 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. You will learn how to make molds for casting, how to texture pastillage, and how to blow shapes like doves for an incredibly lovely cake topper. There are also tips for painting the finished pieces. While some of the ingredients will have to be purchased online or at a specialty store, it's worth it. There are lots of photographs which show the range of this medium. Fish swimming in coral, abstract works of art that look like glass and ornaments that look like vintage German glass. I really do recommend it, and think that sugar sculpting may be a micro-trend soon in food crafting. Go on you know you want to.....Enjoy