Sugar Art and Matter Book by Stephane Glacier – French Pastry Masterpiece – Book

Designed for culinary professionals and enthusiasts of high-end decorative displays, this reference work, “Sucre, l’art et la matière” (“Sugar: Art and Material”), unveils the techniques for creating elaborate centerpieces and decorative structures. Through detailed instructional guides, the author imparts a rigorous methodology for mastering the art of working with pulled, blown, cast, and ribbon sugar—enabling the creation of lifelike flowers and unique, modern sculptures.

Why choose this piece of high-end confectionery?
• Exceptional expertise: Stéphane Glacier, a recipient of the prestigious *Meilleur Ouvrier de France* (MOF) title, draws upon decades of international experience as an instructor and consultant to provide explanations of absolute clarity, tailored to the demands of professional kitchens and laboratories.
• Bilingual content included: The full text is presented in both French and English, facilitating the learning of international technical terms.
• Production quality: A large-format, hardcover edition, richly illustrated in color, serving as a step-by-step visual guide for every stage of the manufacturing process.

Technical specifications and item details:
• Condition: New, kept in its original protective blister pack
• Format: 20 × 26.5 cm
• Pagination: 183 pages of tutorials and high-definition photographs
• Binding type: Hardcover book
• ISBN: 9782953727517

Shipping:
– The book is carefully packaged.
– A tracking number is provided to guarantee safe delivery.
– A signature is required upon delivery.

An additional photo is available in the top left corner. Feel free to take a look!

Want to pay in euros? Before placing your order, click the orange word “French” located just below the main product photo. This instantly switches the page to the French version with prices in €.