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Ewald Notter is the founder and owner of the Notter School of Pastry Arts in Orlando, Florida. Renowned as a master of sugar and chocolate work, he was the first pastry professional inducted into the Pastry Art and Design Hall of Fame. He has won numerous awards, including National and World Pastry Team Champion and Pastry Chef of the Year. In 2001, he won the gold medal with the U.S. Team at the Coupe du Monde de la Pátisserie in Lyon, France, with the highest score ever recorded in sugarwork. He has taught at pastry schools around the world and served as a pastry advisor to the American Culinary Federation's Culinary Team USA.
Acknowledgments | p. 5 |
Preface | p. 8 |
Introduction | p. 10 |
Pastillage | p. 30 |
Sugar Casting | p. 72 |
Sugar Pulling | p. 104 |
Sugar Blowing | p. 152 |
New Trends | p. 242 |
Competition | p. 284 |
Appendix: Templates | p. 314 |
Index | p. 362 |
Table of Contents provided by Publisher. All Rights Reserved. |
The New copy of this book will include any supplemental materials advertised. Please check the title of the book to determine if it should include any access cards, study guides, lab manuals, CDs, etc.
The Used, Rental and eBook copies of this book are not guaranteed to include any supplemental materials. Typically, only the book itself is included. This is true even if the title states it includes any access cards, study guides, lab manuals, CDs, etc.