by Glacier
ISBN 9782953727517
Sugar, the art and the substance – Stéphane Glacier MOF Pastry Chef – Book
$161.00
1 in stock
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Discover Sucre, l’art et la matière, Stéphane Glacier, Meilleur Ouvrier de France (Best Craftsman of France) in pastry, presents his second educational work, dedicated to the art of sugar work. This book succeeds his now out-of-print previous work: Sugar art, the other side of the story.This book presents 16 artistic creations (from simple commercial pieces to prestigious works) followed by a comprehensive course: techniques, tips, and advice for mastering the material. Format 20 × 26.5 cm, 183-page hardcover book in color, bilingual French-English text, new in shrink wrap (ISBN 9782953727517). An ideal learning tool to progress and inspire future great pastry chefs.
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