One of the most amazing books ever published about using sugar to make amazing art. The Art of The Confectioner – Sugarwork and Pastillage by my guest Ewald Notter. This is 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.
Chef Damian Lehman
Joining me in the second half is local Chef Damian Lehman from the Wichita Country Club. Damian is not only one of Wichita’s finest Chefs, his email address “sirsugarman” says more than you might think. If you have seen any of his sugar work, you know what I mean. He is an artist and is able to turn sugar in to some amazing forms.
I’ll be talking to Damian about his Sugarwork and giving you some insight in to this guy who has been a big part of the Wichita food scene for many years now.
Lance Chastain joins us for a brief chat about magic blueberries from his Chautauqua Hills Farm in Southeastern Kansas. The early spring has ripe fruit ready for market well ahead of schedule. 🙂 Learn more at: www.chautauquahillsfarm.com
Good Life Guy’s Wine of the Week:
201 Apothic White Wine
This latest release brings tropical aromas and flavors together with hints of spice, creating an enchanting white blend. Apothic White is an approachable blend that combines Chardonnay, Riesling and Moscato to create a luscious, vibrant wine in the bold style of Apothic. Intense flavors of peach, pineapple, honey and vanilla spice make this smooth white blend unforgettable.