The Art of the Confectioner: Sugarwork and Pastillage (Ewald Notter) Poppy Cannon rack of lamb with fresh

rack of lamb with fresh flagolets

home cooks will find Prune’s most requested recipes—Grilled Head-on Shrimp with Anchovy Butter

ingenious vodka infusions to traditional homestyle dishes

Considering every angle of flavor from our neurobiology to the science and practice of modern food production

all of the more than 400 inspired recipes maximize healthy ingredients and flavor while adhering to specific nutritional guidelines

The Art of the Confectioner: Sugarwork and Pastillage (Ewald Notter) Poppy Cannon rack of lamb with freshA 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,