本书主要分为两部分，第一部分，糖艺制作基础，这部分介绍了糖艺制作的工具、模具、原料、熬糖技术、上色、糖艺部件制作、糖粉制作基础、糖艺作品保存等；第二部分糖艺制作赏析，这里介绍了许多糖艺作品的制作。内容比较丰富。（The book is divided into two parts. The first part is about the production basis of candy making, which introduces tools, tooling, materials, technology of sugar cooking, coloring, production of sugar candy parts,basis of sugar powder production and preservation of sugar art works; the second part is about the appreciation of candy-making works, which introduces the production of several candy-making works in details.）