This book on working with sugar is a must-have for those who want to discover, learn and master this art.
Educational, simple and unpretentious, the book will guide you in your work with sugar. As I always say, a book is not a training course but rather a useful aid when alone in one's lab. I do not intend to present you with a catalog of unrealizable artistic pieces, but rather to give you the necessary tools for working with sugar, so you can improve and enhance your pâtisserie works. Let us not forget it: we are pastry cooks, not artists or sculptors. Our aim is to satisfy our customers with tasty and beautiful pieces.
This book is composed of two main parts. In part 1 you'll find a gallery of pieces exemplifying the process accessible to all, once you've acquired the basics and had a little practice. In part 2 you'll find every technique, without exception, for the elements that make up the pieces in the first part.
