Ying C. 一匙甜點舀巴黎

[book recommendation / 書籍推薦] by Ferrandi Paris, l’école française de gastronomie & de management hôtelier / FERRANDI斐杭狄法國高等廚藝學校《糕點聖經》上下冊

As an alumna, I'm so happy and proud to present you the Traditional Chinese version of , written and edited by my school Ferrandi Paris. Being an encyclopedia of French pastries itself, it includes classic pastries illustrated step-by-step and elaborated in 3 different levels of difficulty, definitions of professional terms, master recipes by great chefs, introduction to ingredients, tools, etc. This book is a must-have to add to your collection. Read more about it by following the link below (in Chinese).

年底真的是好書一本接一本！繼上次我和大家介紹過的《糕點常用語必備的中法字典》之後，大境文化&出版菊文化(生活美食地圖)即將推出聖經等級的《糕點聖經》上下冊。這兩本書是由巴黎FERRANDI斐杭狄法國高等廚藝學校、也就是我的母校所著。如果大家還記得去年出版的《廚藝聖經》，就能明白這兩本書的編輯嚴謹與內容豐富翔實之處。

直到昨天，我還在和大境的編輯討論關於「praliné」（焦糖榛果醬）、「praline」（糖杏仁、巧克力糖）與「pralin」（糖杏仁）的翻譯與內涵，結果最後是在這本書裡找到最清楚的解釋。喜歡法式甜點、想要一窺各種大師食譜與經典甜點奧秘的讀者，可以點下面連結，看更詳細的推薦文與書籍介紹，還有實用的預購7折促銷（預購期間自11/19至11/25）資訊喔！🍰❣️

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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。

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Ying C. 一匙甜點舀巴黎

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