Ewald notter biography of albert

The Art of the Confectioner:  
Sugarwork and Pastillage

Copyright 2012

A gorgeous professional-level guide to the most challenging form of the confecioner's art, from renowned confectionery expert Ewald Notter.

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.

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