The Fresh Loaf

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Sugar work book?

PastryPaul's picture
PastryPaul

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.

Cheers

thomaschacon's picture
thomaschacon (not verified)

The Advanced Professional Pastry Chef by Bo Friberg has extensive chapters on sugarwork, but it's not inexpensive. As textbooks go, though, $42 USD is downright cheap.

Patisserie 2nd Ed. by LJ Hanneman is another. It too is a comprehensive patisserie textbook and had a extensive chapter (Chapter 20) on working with sugar. It's $49 USD. It's an English textbook, however, and many of its coventions and measures would be unfamilar if they're American students.

You might want to recommend they watch any of the Coupe du Monde de la Patisserie competitions too, if only to show them what's possible with sugar, like so: http://www.youtube.com/watch?v=DJ3tORbBWsI

PastryPaul's picture
PastryPaul

I was hoping to find a book that focuses on sugar rather than a more general approach. The students are Canadian, and by the time they get to the module they would have already undergone 13 months or so of Pastry school.

Ideally, the book should include metric weights, mind you some of the conversion headaches would not be applicable since it would be a sugar book.

I know for a fact that the school likes to throw curves at them. While most of their recpes are metric, they also get cup-based ones, and English-measure ones, just to keep things interesting.

thomaschacon's picture
thomaschacon (not verified)

I found a couple of them on Amazon.com, but they're frightfully expensive and/or out of print.

One of them is The Textbook of Sugar Pulling & Sugar Blowing by Ewald Notter, but it too is out of print. ;(

The Textbook of Sugar Pulling & Sugar Blowing is the most coveted manual among pastry chefs to this day.  And it is out of print and I have never ever been able to locate a copy.  If you find a used copy available and you are serious about learning the techniques, go ahead and sell your soul to obtain one.  It will be well worth the price.

The author runs a pastry school (or is it thee pastry school) in Orlando, Florida called the http://www.notterschool.com/. You might contact him/them for information on how to acquire the text: info@notterschool.com

Short tutorial on sugar pouring a pulling: http://www.notterschool.com/Learning.pdf

Franko's picture
Franko

Paul,

I have a copy of Peter Bolye's "Sugar Work- Blown-and Pulled -Sugar Techniques which is quite good...however when I looked it up on Amazon http://www.amazon.ca/Sugar-Work-Blown--Pulled-Sugar-Techniques/dp/0442013507/ref=sr_1_1?ie=UTF8&qid=1326492664&sr=8-1 the price blew me away! Might be a  bit much for a student text. I'm flabbergasted as it was given to me as a gift many years ago. Anyhow thought I'd pass it on in case it's of any use to you.

Best,

Franko