Explore Féerie en Sucre d’Art by Stéphane Klein, a professional sugar work book with 60+ original pieces. Covers pulled, blown, poured, pastillage, airbrush & more. Bilingual edition, hardback, 241 pages.
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Féerie En Sucre D'art by Stéphane Klein

SKU:
10389
|
UPC:
9782951504554
£29.99 £20.00 (Inc. VAT)
£29.99 £20.00 (Ex. VAT)
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Description

Sugar Art

Féerie en Sucre d’Art by Stéphane Klein is a landmark book dedicated to the artistry of sugar work, offering a comprehensive exploration of techniques and showpieces. Comparable in quality and inspiration to Joël Bellouet’s classic works, this volume stands as an essential resource for pastry chefs and confectionery professionals.

The book covers sugar in all its forms, pulled, blown, poured, cast, pastillage, and airbrushed, demonstrating the extraordinary creative possibilities of the medium. Featuring over 60 original pieces by Stéphane Klein, each work showcases technical precision and artistic flair, providing both instruction and inspiration.

Whether you are perfecting your competition pieces, teaching advanced pastry, or developing sugar artistry for display, this book is a cornerstone reference for serious professionals.

Content Highlights:

  • Hardback edition, 241 pages.
  • Published: 2005.
  • Languages: English / French (bilingual edition).
  • Features 60+ original sugar art pieces by Stéphane Klein.
  • Covers all major sugar techniques: pulled, blown, poured, cast, pastillage, airbrush, and more.
  • Designed for professional pastry chefs and advanced sugar artists.
  • Richly illustrated with step-by-step photography and final presentations.