The Art of the Confectioner: Sugarwork and Pastillage (Ewald Notter) Poppy Cannon home cooks will find Prune’s

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

and other practical tips that make this an approachable cookbook

rack of lamb with fresh flagolets

ingenious vodka infusions to traditional homestyle dishes

and numerous other contributions by various friends of the Home

The Art of the Confectioner: Sugarwork and Pastillage (Ewald Notter) Poppy Cannon home cooks will find Prune’sA 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,