Ying C. 一匙甜點舀巴黎

[Books / 書訊] traditional Chinese version to be launched on 2nd May / 《FRUITS－人氣甜點師的水果藝術》將於5/2出版（中文請按「繼續閱讀」） #預購活動取消

The traditional Chinese version of , the first recipe book written by the most influential pastry chef Cedric Grolet is going to be published soon. Taiwanese readers would be able to find it in major physical and online bookstores. Being the one responsible for the revisions of the original translation, I spent months and some sleepless nights on delivering a decent work not only correct and presentable, but something that could actually become a platform of ideas exchange and communication that inspires future creations. The trust and the great expectations that my readers have on me is definitely what I keep in mind all the time. Enjoy reading, practicing and do share with me your comments, questions, and suggestions!

大家期待的Cédric Grolet主廚《FRUITS－人氣甜點師的水果藝術》一書即將出版！5/2將能夠在各大實體與網路購買到。

不瞞大家說，審訂這本書的時間長達數月，過程並不輕鬆。但是這是一本指標性的作品，我一直將你們對我的期待放在心上，希望能為台灣讀者把關。除了讓大家能夠用自己的語言了解大師的創作技巧與哲學外，我也額外為台灣市場並不熟悉的原料與術語等做了補充註釋，希望能藉著知識的分享與交流，激盪出更多嶄新的想法和創作，推動整個甜點界的發展。

另外，出版社華洁國際在緊急處理之前的印刷疏失後，考量到作業時間已來不及準備預購活動，因此遺憾地取消。抱歉讓之前期待的讀者們失望，也要感謝你們的諒解。雖然沒辦法提早拿到書，但是我整理了各家網路書店的折扣（而且都免運費！），大家可以綜合考量後決定在哪裡購買。希望你們都能順利拿到書、並且不吝分享心得或建議，閱讀與實作愉快！

讀冊（79折）：https://tinyurl.com/y4bbx5vj
誠品（85折）：https://tinyurl.com/y4ly2mdz
博客來（79折）：https://tinyurl.com/yxkmscr4

出版社說明：https://tinyurl.com/y2mtqkug

#yingsbookreviews #yingc #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。

[Books / 書訊] traditional Chinese ve...

Ying C. 一匙甜點舀巴黎

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