The Art of the Confectioner: Sugarwork and Pastillage

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9780470398920: The Art of the Confectioner: Sugarwork and Pastillage

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 throughout the book to create award-winning sugar and pastillage showpieces. From working with shapes and color and choosing a focus point to developing a sculpture based on a particular theme, Notter provides insights into all the tricks of the trade and expert advice on preparing for competitions.

Throughout the book, techniques are explained with simple, step-by-step instructions and illustrated with clear how-to photos, while stunning showpiece beauty shots provide inspiration. The book includes hundreds of color photos as well as beautiful hand-painted watercolor illustrations by the author, and an Appendix of templates is provided to help readers replicate the showpieces shown throughout the book. For pastry students, aspiring confectioners, and professional pastry chefs looking to improve their skills for restaurant work or competition, The Art of the Confectioner is a must-have guide from one of the field's most well-known experts.

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Notter, Ewald
Editore: Wiley
ISBN 10: 0470398922 ISBN 13: 9780470398920
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Descrizione libro Wiley. Hardcover. Condizione libro: New. 0470398922 Great book !! Established seller with great ratings! A+ Customer Service! Orders ship from the USA!. Codice libro della libreria Z0470398922ZN

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Notter, Ewald
ISBN 10: 0470398922 ISBN 13: 9780470398920
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Descrizione libro 2012. HRD. Condizione libro: New. New Book.Shipped from US within 10 to 14 business days. Established seller since 2000. Codice libro della libreria IB-9780470398920

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Notter, Ewald
Editore: Wiley (2012)
ISBN 10: 0470398922 ISBN 13: 9780470398920
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Descrizione libro Wiley, 2012. Hardcover. Condizione libro: New. Codice libro della libreria 0470398922

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Ewald Notter
Editore: John Wiley and Sons Ltd, United Kingdom (2012)
ISBN 10: 0470398922 ISBN 13: 9780470398920
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Descrizione libro John Wiley and Sons Ltd, United Kingdom, 2012. Hardback. Condizione libro: New. New.. 280 x 220 mm. Language: English . Brand New Book. 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 throughout the book to create award-winning sugar and pastillage showpieces. From working with shapes and color and choosing a focus point to developing a sculpture based on a particular theme, Notter provides insights into all the tricks of the trade and expert advice on preparing for competitions. Throughout the book, techniques are explained with simple, step-by-step instructions and illustrated with clear how-to photos, while stunning showpiece beauty shots provide inspiration. The book includes hundreds of color photos as well as beautiful hand-painted watercolor illustrations by the author, and an Appendix of templates is provided to help readers replicate the showpieces shown throughout the book. For pastry students, aspiring confectioners, and professional pastry chefs looking to improve their skills for restaurant work or competition, The Art of the Confectioner is a must-have guide from one of the field s most well-known experts. Codice libro della libreria AAS9780470398920

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5.

Ewald Notter
Editore: John Wiley and Sons Ltd, United Kingdom (2012)
ISBN 10: 0470398922 ISBN 13: 9780470398920
Nuovi Rilegato Quantità: 1
Da
The Book Depository US
(London, Regno Unito)
Valutazione libreria
[?]

Descrizione libro John Wiley and Sons Ltd, United Kingdom, 2012. Hardback. Condizione libro: New. New.. 280 x 220 mm. Language: English . Brand New Book. 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 throughout the book to create award-winning sugar and pastillage showpieces. From working with shapes and color and choosing a focus point to developing a sculpture based on a particular theme, Notter provides insights into all the tricks of the trade and expert advice on preparing for competitions. Throughout the book, techniques are explained with simple, step-by-step instructions and illustrated with clear how-to photos, while stunning showpiece beauty shots provide inspiration. The book includes hundreds of color photos as well as beautiful hand-painted watercolor illustrations by the author, and an Appendix of templates is provided to help readers replicate the showpieces shown throughout the book. For pastry students, aspiring confectioners, and professional pastry chefs looking to improve their skills for restaurant work or competition, The Art of the Confectioner is a must-have guide from one of the field s most well-known experts. Codice libro della libreria AAS9780470398920

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Ewald Notter
Editore: John Wiley and#38; Sons (2012)
ISBN 10: 0470398922 ISBN 13: 9780470398920
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Descrizione libro John Wiley and#38; Sons, 2012. HRD. Condizione libro: New. New Book. Shipped from US within 10 to 14 business days. Established seller since 2000. Codice libro della libreria IB-9780470398920

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Ewald Notter
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ISBN 10: 0470398922 ISBN 13: 9780470398920
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Descrizione libro Wiley, 2012. Hardcover. Condizione libro: New. book. Codice libro della libreria 0470398922

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Descrizione libro Hardcover. Condizione libro: New. 1st. 226mm x 281mm x 30mm. Hardcover. 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 an.Shipping may be from multiple locations in the US or from the UK, depending on stock availability. 368 pages. 1.950. Codice libro della libreria 9780470398920

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Notter, Ewald
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Descrizione libro Hardcover. Condizione libro: BRAND NEW. BRAND NEW. Fast Shipping. Prompt Customer Service. Satisfaction guaranteed. Codice libro della libreria 0470398922BNA

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Ewald Notter
Editore: John Wiley and Sons Ltd 2012-04-13, Chichester (2012)
ISBN 10: 0470398922 ISBN 13: 9780470398920
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Descrizione libro John Wiley and Sons Ltd 2012-04-13, Chichester, 2012. hardback. Condizione libro: New. Codice libro della libreria 9780470398920

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