L'Art du Sucre Souffle et Coulé: The Art of Blown and Poured Sugar, by Gérard Joël Bellouet

Awarded the title Meilleur Ouvrier de France for his pastry works, Mr. Bellouet has set aside his time for this book about sugar only.

A couple of G. J. Bellouet's sugar pieces:

 

The text is in French until the end of the book, where English translations are given. The picture guide to pulling and blowing sugar, for instance, has French with the photos on pages 108 and 109

And English translation on page 136