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Also included is a useful guide that explains what plants to use for different purposes
Winner of the 2014 James Beard Award for Best Cookbook
Peter continues to refine his recipes and techniques in his never-ending quest for extraordinary bread
Pastry in Europe 2009 will take you to the French countryside and to the old cities of London
who illustrated the Eloise books
The Art of the Confectioner: Sugarwork and Pastillage (Ewald Notter) Hollywood Also included is a usefulA 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,
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