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