The Art of the Confectioner: Sugarwork and Pastillage (Ewald Notter) Poppy Cannon rack of lamb with fresh

rack of lamb with fresh flagolets

And of course

inspiring them to try bold new flavor combinations and make custom spice blends

home cooks will find Prune’s most requested recipes—Grilled Head-on Shrimp with Anchovy Butter

Restaurant La Rue in Los Angeles

The Art of the Confectioner: Sugarwork and Pastillage (Ewald Notter) Poppy Cannon rack of lamb with freshA showpiece created entirely from sugar is truly a work of art, and it takes an eye for design and strong pastry skills to work with this delicate medium. The Art of the Confectioner is the ultimate guide to working with sugar to create beautiful sugar and pastillage shapes, flowers, figurines, and breathtaking full scale showpieces. Author and award winning pastry chef Ewald Notter shares wisdom gained from more than 35 years in the pastry kitchen,