本书是《孔令海盘饰围边设计教程》系列之一，书中包含了盘饰围边设计的理论知识、基本知识、应用以及大量的图例。书中主要介绍了糖体的熬制、上色和糖艺工具的运用，此外还介绍了糖艺造型制作技法等内容。（The book is one of the series of Kong Linghai’s Border Design Course for the Plate Decoration, which includes the theoretical knowledge, basic knowledge, application and a large number of graphic symbols in the border design of the plate decoration. It mainly introduces the decoction, coloring of the glycosome and the application of the sugar art tools, as well as the techniques of making of the sugar art modeling, etc.）