OP: Das ist Zucker/That's Sugar

Engelhard und Bauer, Germany, 1992. Hardcover. Very Good.

Confectioners and instructors Ewald and Susan Notter, once owners and operators of the International School of Confectionery Arts in Zurich, published this stunning guide for advanced sugar sculptors upon the school’s tenth anniversary.

Addressing those already well-versed in sugar pulling, blowing, pouring, and sculpting techniques, the Notters demonstrate a vast range of outcomes, applying those skills to a degree we woefully have not seen again in recent years. One can hardly describe the intricacy and craftsmanship of the striped fish with a flowing tail swimming upward through a textured sugar foam; the besmocked grape picker donning a full basket on his back while surrounded by vibrant clusters of grapes, hair thin curlicue vines falling off each one; of the snowy landscape featuring miniature emperor penguins and a sun setting behind glacial figures. 

Aspirational, at best, for most but enormously inspirational to confectioners honing a competitive-level to their craft. 

Lacking the front free endpaper, which appears to have been cut out—the slit affects the half title, which is still precariously attached. Otherwise appearing lightly shelfworn but unused. Bilingual in German and English.