If you work with sugar, chocolate and marzipan, this is the reference that takes you from the fundamentals of piping to full showpiece construction. Across 352 pages, it covers the main techniques of decorative and artistic confectionery: marzipan modeling, chocolate work, pulled and blown sugar, piping in all its variations, and decorations built through baking.
The book is the Japanese edition of the professional pastry manual "Susse Kunst," led by Leo Forsthofer, one of Austria's leading pastry chefs. He opens up the know-how of a long career, moving from the basics of each technique through applied work and on to pieces entered in competition, blending classical and contemporary methods in a way that is genuinely his own. A chapter on the history of confectionery from antiquity to the twenty-first century sets the context, and a closing section gathers tips and practical advice drawn from twenty years of competing.
The Japanese edition was supervised by Shoji Yanagi, who has served as an international judge for the Coupe du Monde de la Patisserie and led the Japanese team. The text is in Japanese, and the techniques are laid out step by step so you can follow the work visually alongside the finished pieces.
Published by Shibatashoten.
You may also like
More Japanese books in Sweets
Shipping
Ships from Japan with tracking. Please check estimated delivery date before purchasing. We ship only to your eBay verified address.
Returns
30-day returns accepted. Items must be unopened and unused. Return shipping is buyer's responsibility. Please contact us before returning.
Import Duties & Taxes
Import duties, taxes, and customs charges are not included in the item price or shipping fee. These are the buyer's responsibility. We do not mark items below value or as gifts.