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本书共分为理论篇、实践篇和欣赏篇三大部分。理论篇介绍了糖艺的基础知识和造型要点；实践篇共40余款作品，包括卡通动物、卡通人物、抽象生活、造型组合四个部分；欣赏篇为"我是主厨"上海烘焙大师赛作品及点评。
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