The Art of the Confectioner: Sugarwork and Pastillage (Ewald Notter) Poppy Cannon and numerous other contributions by

and numerous other contributions by various friends of the Home

rack of lamb with fresh flagolets

Restaurant La Rue in Los Angeles

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

inspiring them to try bold new flavor combinations and make custom spice blends

The Art of the Confectioner: Sugarwork and Pastillage (Ewald Notter) Poppy Cannon and numerous other contributions byA 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,