The Art of the Confectioner: Sugarwork and Pastillage Hardcover – April 17, 2012

This is a master class w detailed instructions n excellent photos that guide you step by stepIt’s super comprehensive n very professionalGoing through this book truly is like taking a class by the best sugar artistNot a beginners book too complicatedCON: this author does NOT include a resource guide at allThere r so many different tools ingredients speciality products etc that not having a resource is truly disappointing n definitely frustrating to say the leastHighly recommendI would have given it 5 stars but not having a resource guide is a definite disappointment

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.

My business partener and I went to Florida and took a class from Ewald. We have been awaiting the release of this book. It is a tremendous book both for the beginner as well as the skilled decorator who wants to learn more about pulled and blown sugar as well as working with pastillage. There are pictures and the instructions are very well done to allow anyone to understand and follow along. The completed pieces in this book are breathtaking. I highly recommend this book for those who cannot go and take a sugar class from the Master who brought these techniques to the United States.

I'm a Pastry Arts student, this was the text for my Centerpieces class. While I absolutely love it, be aware it's definitely for more the more advanced.

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.

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.

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!