Ying C. 一匙甜點舀巴黎

[Pastry news / 甜點新聞] The first book of the chef Cedric Grolet will be out soon / 知名甜點主廚Cedric Grolet的第一本食譜書即將出版（中文請按「繼續閱讀」）

, the first book of the chef Cédric Grolet is out in less than two weeks (21st September)! For those who've been looking forward to it, you could already make a pre-order on Amazon.fr or Fnac.fr. If you're feeling lucky, don't forget to participate in the book giveaway event held by Fou de Pâtisserie. 😉

🍋 Find it on Amazon or Fnac: https://goo.gl/pEZgR6, https://goo.gl/XfCNwo
🍋 Fou de Pâtisserie event page: https://goo.gl/Vn5KBx

還記得半年前我和大家提過，Cédric主廚不僅今年即將在Le Meurice的支持下開設自己的甜點店、也將出版個人食譜書。再兩個多禮拜（9月21日），這本夢幻食譜書就要熱騰騰出現在大家眼前！喜歡Cédric主廚的台灣讀者們，現在就可以在法國亞馬遜或Fnac網站上預購，預計10月19日正式上架後就會寄到指定地址。另外也可以在Fou de Pâtisserie的贈書活動上試試手氣，看看能不能幸運中獎😉

ps. 如果有出版社買下繁體中文版權，我非常願意接下翻譯的工作啊🙋

🍋 Amazon與Fnac預購頁面：https://goo.gl/pEZgR6、https://goo.gl/XfCNwo
🍋 Fou de Pâtisserie抽獎頁面：https://goo.gl/Vn5KBx

👉👉👉 瞭解更多Cédric主廚及其作品：

🍋 Cedric 的「檸檬」之謎：https://goo.gl/3M84MQ
🍋 更多Cedric的精彩作品：https://goo.gl/V4mlk5
🍋 Atabulu介紹「Cedric Grolet現象」的專文（法文）https://goo.gl/DjdQuz
🍋 Cédric的Instagram帳戶：http://www.instagram.com/cedricgrolet
🍋 Cedric即將開店的新聞：https://goo.gl/6xc37h

#yingsbookreviews #yingc #cedricgrolet #cgfruits

Concours évènement : on vous fait gagner des exemplaires dédicacés du tout premier livre de Cedric Grolet, Fruits, qui sort le 21 septembre !!! Rdv ici https://concours.fbapp.io/foudepatisseriecedricgrolet
🍋🍐🍎

Et on vous réserve d'autres grandes surprises avec le chef du Le Meurice très bientôt 😇 #happymonday

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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。

[Pastry news / 甜點新聞] The first book of the c...

Ying C. 一匙甜點舀巴黎

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