This book is dual language with text in both French and English. It is aimed at professional chefs.
Author - Stéphane Glacier
It is again a great pleasure for me to present this book "Le sucre, l’art et la matière" (Sugar, art and matter). After the success of my first book "Sucre d'art, l'envers du décor" now out of print, here is the second dealing with this passion that has driven me for 20 years now, the work of Sugar.
Just like the first, this book is intended to be educational and a real learning tool. 16 artistic pieces, some simple and more commercial and others more prestigious are presented to you and then it is a real sugar course that is proposed to you, with all the techniques, tips and advice.
Through this book, I hope to lead many young people in my wake and encourage them to improve themselves to be the great chefs of tomorrow.