Ying C. 一匙甜點舀巴黎

打書時間，中文請按「繼續閱讀」

It still feels unreal but my Paris guidebook is going to be printed tomorrow! It'll be available in major chain- and online bookstores in mid-December. In this guide I talk about my favorite pastry shops, coffee shops, and neighborhoods. Many of my friends and some famous Parisian Instagrammers also appear in either texts or photos. I'm sure it's a book full of interesting surprises for all who love Paris. The book launch parties will be held on

6th January (Fri.) 19h-21h at 青鳥 Bleu&Book, Taipei, and
13th January (Fri.) 19h-21h at Quelques Pâtisseries 某某｡甜點.

Looking forward to seeing you there!

辛苦了大概半年的成品明天就要上機印刷了，印刷前的彩樣，先讓大家偷偷瞄一眼。這本書介紹我在巴黎最愛的甜點店、咖啡店、餐廳等、還大量補充許多巴黎餐飲業界背景知識。我在巴黎的朋友們、許多知名Instagrammer都以各種方式出現在書裡，對想要深入了解巴黎的朋友們來說，會是一本可以處處發現驚喜的導覽書。

新書分享會的時間也已經確定了，很歡迎有興趣的朋友們把時間記下，有空一起來參加！

1/6（週五）19h-21h 青鳥 Bleu&Book 明天即將開幕的華山青鳥書店（入場費150元，會另外致贈一罐台灣茶葉、現場購書也有優惠）

1/13（週五）19h-21h Quelques Pâtisseries 某某｡甜點 (須持書入場，現場供應某某製作的美味點心）

正式上市可以預購的時候，我會再通知大家😊

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About author

高端甜點師轉身，華文世界首位以系列深度專文拆解法式甜點奧祕的作者。歷經巴黎米其林星級廚房 Le Meurice、Saint James Paris 及知名甜點店 Carl Marletti 等嚴格淬煉，擁有法國專業甜點師資格認證。著有《法式甜點學》、《巴黎甜點師Ying的私房尋味》、《Paris for the Sweet Tooth》；譯有《人氣甜點師的新穎傳統甜點藝術》。長期為商業周刊、國內外雜誌、以及 BIOS Monthly、博客來OKAPI 等媒體撰寫甜點專欄。常居巴黎，是當地社群媒體界知名意見領袖（Instagram @applespoon）。持續第一手引介與開拓法式甜點的專業知識與趨勢，攝影作品亦散見國際媒體。畢業於「廚藝界的哈佛」Ferrandi 高等廚藝學校。在成為甜點人之前是行銷人與社會學家，擁有台大商研所、荷蘭 Utrecht University 社會研究雙碩士學位與數年國際品牌行銷經歷。 Ying C. is the first author to introduce the aesthetics of fine French pastry to the Chinese-speaking communities. Her in-depth analysis inspires her readers to embrace the world's latest pastry trends and the many facets of pastry making with appreciation. Former marketer and sociologist turned pastry chef, Ying continues to share the key to understanding pastries with remarkable photography via her blog and instagram. She writes for Business Weekly Taiwan and several online media, such as BIOS Monthly, Every little d, and OKAPI.books.com. She is the author of L’Art de la pâtisserie française, Ying’s Favorite Addresses in Paris, Paris for the Sweet Tooth and the translator of Opéra (Traditional Chinese version). Ying graduated from Ferrandi Paris, a renowned French school dedicated to culinary arts. She holds a French professional pastry chef certificate (CAP pâtissier) and boasts experience with Michelin chefs and some of the most prestigious Parisian pastry shops.

零時差深度評析世界甜點趨勢、拆解法式甜點奧秘。