Sugar decoration techniques with Ewald Notter [videorecording] / produced by the Food & Beverage Institute.

Contributor(s): Material type: FilmFilmPublication details: Hyde Park, N.Y. : Culinary Institute of America [distr.] ; Notter School of Pastry Arts, c2007.Description: 1 DVD (81min.) : sd., col. ; 4 3/4 inISBN:
  • 1583153349
  • 9781583153345
Subject(s): DDC classification:
  • 641.636 20
LOC classification:
  • TX799
Contents:
Sugar decoration, the sweetest art (42 min.) --Advanced sugar decoration, sweet success (39 min.)
Production credits:
  • Writer/producers, Philip Miller and Joanne A. Meyer ; director, Philip Miller.
Host/instructor, Ewald Notter.Summary: In program one, Chef Notter demonstrates the proper way to boil sugar to prepare it for handling and then casts, pulls, and pours it for various displays. In program two, Chef Notter shows how to blow sugar and add color and embellishments to sugar pieces, store and transport finished works and to design and create centerpieces.
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Title from disc label.

Originally produced c2006.

The two programs on this DVD were previously issued as two separate videorecordings.

Sugar decoration, the sweetest art (42 min.) --Advanced sugar decoration, sweet success (39 min.)

Writer/producers, Philip Miller and Joanne A. Meyer ; director, Philip Miller.

Host/instructor, Ewald Notter.

In program one, Chef Notter demonstrates the proper way to boil sugar to prepare it for handling and then casts, pulls, and pours it for various displays. In program two, Chef Notter shows how to blow sugar and add color and embellishments to sugar pieces, store and transport finished works and to design and create centerpieces.

DVD.

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