Ying C. 一匙甜點舀巴黎

[Book news / 書訊] Le Grand Cours de Cuisine Ferrandi / FERRANDI斐杭狄法國高等廚藝學校－經典廚藝聖經（中文請按「繼續閱讀」或直接點連結）

is now in available in traditional Chinese! As an alumina of Ferrandi Paris, l’école française de gastronomie & de management hôtelier, I'm very honored to be invited to recommend this great book and the school to all Taiwanese readers. Click on the link to know more (in Chinese)!

母校Ferrandi Paris, School of Culinary Arts and Hotel Management（斐杭狄法國高等廚藝學校）的磚頭廚藝聖經要出中文版了！很榮幸接受大境文化&出版菊文化(生活美食地圖)的邀請（也要謝謝好友安東尼的推薦），為這本書在台灣上市寫了一篇推薦文。我一直以身為Ferrandi的校友為榮，即使是畢業了也偶爾會回去拜訪、和主廚與學弟妹打招呼。之前自己的書出版時，學校幫了我很多忙，希望這次能輪到我為學校盡點力！在法國五年，逛書店選購食譜書是我最糾結的時刻之一，但是這本書是我毫不猶豫就決定要收藏、也會大力向朋友們推薦的一本。至於它究竟好在哪裡，請大家趕快往下看吧！

*有一點請大家注意，這本書是「廚藝」的食譜書，甜點的部分非常少，只有在下冊p.640頁以後談到水果才有一些相關食譜喔！

#yingsbookreviews #yingc #ferrandi

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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。

[Book news / 書訊] Le Grand Cours de Cuisine F...

Ying C. 一匙甜點舀巴黎

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