Sugar decoration techniques with Ewald Notter
In program one, Chef Notter demonstrates the proper way to boil sugar to prepare it for handling and then casts, pulls, and pours it for various displays. In program two, Chef Notter shows how to blow sugar and add color and embellishments to sugar pieces, store and transport finished works and to d...
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| Corporate Authors: | , , |
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| Format: | Book |
| Language: | English |
| Published: |
Hyde Park, N.Y. : Culinary Institute of America [distr.] ; Notter School of Pastry Arts,
c2007.
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