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[Taiwan pastry news / 台灣甜點新聞] Cédric Grolet ...

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[Taiwan pastry news / 台灣甜點新聞] Cédric Grolet 主廚的《Fruits》食譜書繁體中文版即將上市!(中文與搶先預購訊息請按「繼續閱讀」) / by Cedric Grolet traditional Chinese version to be published soon

#緊急公告:因為書籍封面印刷錯誤,所以本書上市時間延後、活動取消。#詳細資訊請按此:https://tinyurl.com/y5dnvquh

After months of efforts and several sleepless nights, I could finally tell you that the traditional Chinese version of by Cédric Grolet is publishing soon! Wanna be the first to get it before anyone else? I heard you. There will be a special offer for my followers! To be announced on Tuesday 23th April 20h30 (Taiwan time) here. Stay tuned!

由我擔任審訂的《Fruits》即將出版了!目前出版社與印刷廠正在瘋狂趕工印刷中,預計4/30將能在各網路書店買到。但是,身為審訂者,怎麼能不為我的讀者們爭取一點福利呢?

辛苦的編輯不屈不撓與老闆協商後,考量到大家已經望眼欲穿,華洁國際 出版社決定讓我的讀者們成為全台灣最快拿到書的讀者!所以本週二(4/23)台灣時間晚上20:30,我將在這裡公佈預購79折連結,限時48小時,週四(4/25)20:30收單,出版社將在4/26立刻為大家將書寄出,就是要讓你比別人更快把書捧在手上、好好欣賞Cédric主廚巧奪天工的作品!

時間記下來了嗎?把本專頁設為「搶先看」,本週二(4/23)晚上20:30,你就不會錯失搶購時間囉!

書籍簡介:https://tinyurl.com/y3cumf5q
審訂序:https://tinyurl.com/yxwwszzh

延伸閱讀:

當代最具影響力的明星主廚Cédric Grolet:https://tinyurl.com/y2zppmab
Cédric Grolet的五星級甜點店:https://tinyurl.com/y2xh6oq6
Cédric來台開大師課:https://ying-c.com/blog/cgmasterclasstw

#cedricgrolet #cgfruits


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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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