糖艺制作全程图解 Illustrated Sugar Art (Chinese Edition)

李涛
ISBN 978-7-111-44453-4
Jixie Gongye Chubanshe 机械工业出版社
124 pag. paperback 21 x 29 cm 2014

《糖艺制作全程图解》详细介绍了糖艺基本知识、基本手法和模具应用法，其中包括原料、工具简介，冬夏熬糖、糖体上色、拉糖、吹糖、淋糖、糖拉片、糖拉彩带的具体操作步骤以及各种模具的应用方法，并通过20例高级糖艺盘饰和5例精品糖艺展台，用比现有市面图书更详细具体的步骤图展示了其制作技巧，力争使零基础读者能快速掌握制作要领，轻松开启糖艺世界之门。另外，本书还展示了73种富有创意的糖艺盘饰，供广大读者参考、欣赏。

Sugar arts as part of food art. Creativity and style should focus on food campaign for the theme. Deviates from this theme. sugar art would lose its meaning. Secondly. sugar art products must be concise and vivid. and processing techniques to maximize the integration of abstract art. with simple lines to express the more content. against those realism art processing techniques. the need to produce a simple idea 10 days and 10 nights. Products like miniature same. In appreciation of the sugar arts products. while also taking into account how this product can bring economic benefits. In addition. the sugar production to a wide range of arts in combination with other edible materials. Such as powdered sugar. chocolate. artificial oils. butter. etc.. to let ideas bold imaginati...