商品详细介绍：
此书共256页，68幅作品，分别有法语，英语，意大利语3个语言， 是了解拉糖，学习拉糖技术的最好书籍，

Stephane Klein, the sugar artist from France, presents his new book in French, English and Italian. An explosion of technique, form and colour.

It’s with great pleasure that we present this new editorial work by Stéphane, which is sold in Italy by Chiriotti Editori,  “Journey in the Artistic Sugar” is the summa of the “Klein style”, as it is now widely known all around the world. Besides being the title of this work, which marks an important moment in the evolution of sugar in pastry, this is the fruit of research and of the natural artistic power demonstrated in these years by this French professional.

In this second book, Klein shares with his colleagues and readers his boundless passion. It is a world of technique and creativity that could also be accessed by the many students who have attended his workshops in his laboratory in Belfort in the last ten years. Indeed, all the works in the book are the fruits of the practical meetings with his colleagues, because “every stage allows me to express – he says - to transmit a passion, to make new friends and to discover skilful people, who are already capable or will be in the future”. 

The book is composed of 256 pages with 68 original works and more than 30 step-by-step illustrated technical cards, in French, English and Italian. It’s a journey to learn the bases, but also to find inspiration and updates, in an incomparable chromatic and technical feast, with an amazing devotion for details and figurative aspects, through both realism and imagination. This is yet more evident if you know him: he’s a big man, also physically, with big hands which are able to mould even the smallest details, always with lightness and extreme accuracy. 

His ability to teach and to transmit is confirmed in these pages, starting with the basic notions, like the glazing scale and the different types of sugars, passing to the practical making  of animals, fruits, flowers. All of them are set up in different structures, to obtain results which range in the rotation between shine and glazed, opaque and crystallized. The use of aerograph is also very important. Nearby Stéphane recognizes the special role of his family: thanks to his parents he became a pastry-chef and chocolate-maker, and thanks to his wife and his son Paul he has found his professional and the creative balance, as he specifies in the thanks which close the volume. We would like to remind that everybody could attend his practical stages about drew and blew sugar, the use of aerograph and artistic pieces. For more details