Sugar Work

This book enables culinary professionals to create sugar objects as it guides them through each stage of sugar blowing and sugar pulling. This step-by-step book provides a specialized technique for making decorative and useful items out of blown and pulled sugar. The author's technical innovations for cooking and storing sugar should eliminate the frustration of overly long cooking and preparation times. This source provides a foundation in the chemistry and process of sugar cooking, the use and understanding of the basic equipment and the function of a sugar studio, plus various new methods and special handling techniques used in the process of sugar blowing and pulling. This book should be of interest to chefs, confectioners, artists, culinary arts teachers and ambitious amateurs.