Is there a resource out there (book, video) that details pulling sugar for the completely inept? Is it really true that I'm going to lose all my fingerprints handling this stuff? I'd like to play with it at home when I get off work; where can I buy the items necessary for pulled sugar? Also, how practical is pulled sugar really? I mean, in terms of professional skill, is it an essential part of the craft of the pastry chef or is it merely an aside that is rarely used in a professional setting?