Blown Sugar

I would really like some help with this topic. I have only found one book and I am not sure it will be what I am looking for. I have not experimented in this area yet. I would really be a beginner. Please let me know if there are any good books on this topic and where to go.

By Michael Scherzberg (Mscherzberg) on Monday, March 01, 1999 - 11:26 pm: Edit

Check out Jessica's Biscuit at www.jessicas.com or 1 800 878 4264. They've got a great selection. Ask about book CK-117N "Pastillage & Sugar Molding"

By Pierre Jean St-Pierre (Pierre) on Tuesday, March 02, 1999 - 04:58 pm: Edit

Try www.chipsbooks.com and look for 'that's sugar' and 'sugar artistik'. They are the best sugar books to purchase.

By Charles Rivers (Charles) on Friday, March 19, 1999 - 02:41 pm: Edit

Suzanne,

I just returned from the CIA, took a one week class on pulled, poured and blown sugar under
Joe McKenna, CMPC. This is not a craft which I could have figured out from book.

Do a search on the internet for Ewald Notter, find their home page, they may have a video.

Respectfully,

Charles Rivers

By Pierre Jean St-Pierre (Pierre) on Saturday, March 20, 1999 - 12:45 am: Edit

Obviously any hands-on training is much better....but the two books I have listed above are very good. Even with hands-on training sugar art can be very frustrating. It just takes patience and a lot of practice. Believe me, I speak from experience, you can learn from books..just take your time.

Pierre

By jeee2 on Thursday, March 30, 2000 - 05:06 pm: Edit

Hey Pierre,

whats up.
I taught myself sugar work without a book, just heard about it and knew how to pull sugar already , played with it from there.
It helps to have proper training in pastry anyhow, trying to learn sugar work with no pastry training is a high entry level threshold to overcome.

Regards, Gerard

By Sunny on Wednesday, August 29, 2001 - 02:41 am: Edit

Suzanne, I took a week, "hands on", course in pulled and blown sugar. Although I am a pastry chef, this sugar art medium is very different to work with. Besided being very hot to handle, you can very easily get 1st, 2nd degree burns. The hands on lesson was worth it. I have the books mentioned above, but reading and working with it is two different things. Notter has a video out but it is mainly "showing off" what he can do and he can do a lot. He is the best there is in sugar pulling and he is expensive too, but it was worth it. Again you need some special equipment, some items you probably already have. And practice, practice, and practice. His 30 years of sugar work, 6 days a week, makes him the best. Plus he is a very nice person and has a lot of patience with his students. I highly recommend him as an instructor. Again, once you have a little hands on, it makes the book reading and understanding alot easier.

By chef.LA on Wednesday, August 29, 2001 - 08:16 am: Edit

sunny,
thats a 5 month old thread.
could'nt sleep?

By momoreg on Wednesday, August 29, 2001 - 10:46 pm: Edit

1 year and 5 months!