Universally regarded as the holy grail of sugar artistry manuals, this rare, out-of-print Candis-Verlag publication provides foundational and advanced guidance for professionals, culinary students, and dedicated hobbyists alike.
The Art of the Confectioner – Sugarwork and Pastillage by Ewald Notter
“The Art of the Confectioner: Sugarwork and Pastillage” by Ewald Notter is a comprehensive textbook focused on the art of confectionery, specifically covering techniques such as sugar casting, pulling, and blowing. Published in 2012 by Wiley & Sons, this hardcover book features 368 pages filled with illustrations and detailed instructions for creating delicate sugar sculptures and pastillage. With a college-level audience in mind, Notter’s book is a valuable resource for those interested in baking and creating intricate confections for various culinary applications.