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The Art of the Confectioner: Sugarwork and Pastillage, by Ewald Notter
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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.
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From the Inside Flap
The Art Of The Confectioner Creating complex and beautiful sugarwork showpieces, whether for display or competition, requires a wide range of pastry skills in addition to creativity and artistic vision. Among the best practitioners of this art in the world, famed pastry chef Ewald Notter explains those techniques and skills in The Art of the Confectioner. Though edible showpieces and displays have graced the tables of banquet halls and the lobbies of high-end restaurants, hotels, and country clubs for more than a century, the last several years have seen a revolution in this most complex form of the confectioner's art. Since the development of isomalt as an ingredient, confectioners can now create sugar that is as clear as glass and ideal for more delicate and complex designs. In The Art of the Confectioner, Notter presents a gorgeously illustrated guide that covers the full range of pastry and confectionery skills needed to create fantastic and imaginative showpieces. Chapters include: Introduction to Sugarwork and Pastillage. The history of sugar; working with sugar, isomalt, and pastillage; and the essential tools, equipment, and ingredients for the pastry kitchen. Pastillage. Recipes and techniques for rolling, cutting, and drying pastillage and for creating textures, modeled shapes, flowers, and much more. Sugar Casting. Casting techniques for sugar and isomalt, including casting into clay, metal bars, and silicone molds; creating your own custom molds; and assembling cast sugar pieces. Sugar Pulling. Basic sugar pulling techniques and step-by-step instructions for pulling flowers, ribbons, bows, and even a woven sugar basket. Sugar Blowing. Blowing basic spheres as well as fanciful shapes and figures, from fruits, birds, and animals to elegant human figurines. New Trends. Exciting new techniques for working with sugar and isomalt, including ice casting, rock sugar, saturated sugar, clear pulling and blowing, and a simpler, cleaner technique for spun sugar. Competition. With expert advice on preparing for competition, including detailed information on using color, shapes, and proportion; researching a theme; and the processes of design and assembly, this section shows how you can use all the skills from previous chapters to create your own stunning full-scale showpieces. Whether you're a pastry student, an aspiring confectioner, or a professional pastry chef who wants to improve your skills for restaurant work or competition, The Art of the Confectioner is a must-have guide from one of the field's most respected figures.
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Product details
Hardcover: 368 pages
Publisher: Wiley; 1 edition (April 17, 2012)
Language: English
ISBN-10: 9780470398920
ISBN-13: 978-0470398920
ASIN: 0470398922
Product Dimensions:
8.8 x 1.2 x 11 inches
Shipping Weight: 3.8 pounds (View shipping rates and policies)
Average Customer Review:
4.6 out of 5 stars
62 customer reviews
Amazon Best Sellers Rank:
#435,339 in Books (See Top 100 in Books)
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!
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.
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.
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.
Chef Notter is a great Artist and teacher. I have had the pleasure of taking classes and Seminars with Chef Notter and this book and his book on Chocolate work are well written and very informative with excellent pictures and diagrams are excellent. This is a professional level book and very well worth it. It is the kind to save for years to come.
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 LOVE, LOVE, LOVE this book! Gives great detail in how to work with sugar, recipes, items you need to make all these great sugar projects! PLUS I LEARNED A TON about sugar and working with sugar!!
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!
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