Sugar work book?
I've been asked to teach a module on sugarwork, (pulled, poured and blown) to a bunch of Pastry students.
Problem 1: I have to either make or suggest a text book.
Problem 2: When I learned, we didn't use text books, just an old, snooty French guy, and he must have passed on by now.
Can anyone suggest a good book? It shouldn't be too basic, these are Pastry students at the end of their stint. They are pretty well advanced in their skills
Any help would be appreciated.