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[Books giveaway / 贈書活動] (for English, please...

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[Books giveaway / 贈書活動] (for English, please click "see more".)

為了回饋一直支持我的大家、並推廣法式甜點,經由華洁國際的贊助,我們決定送出兩本熱騰騰剛出版的《FRUITS-人氣甜點師的水果藝術》,我自己並 #額外加碼,再抽出「十名」讀者,可以獲得我2019年最新的巴黎甜點店電子導覽《Paris for the Sweet Tooth》。

以下是活動細節,請大家仔細閱讀、踴躍參與,並祝幸運中獎!

🎈 活動方式:

1. 請追蹤我的Instagram帳戶@applespoon:https://www.instagram.com/applespoon

2. 在我的 #照片 與 #精選動態 中,選出一張你最喜歡的照片或是你最想吃的甜點、最想拜訪的店家, #截圖 之後貼在本文下面留言告訴我(不能貼圖片可以改貼 #網址 喔!)。另外也請大家在留言中告訴我你的Instagram #帳戶名稱,方便統計抽獎資訊。

3. 如果想要增加中獎機會,可以 #另外tag三名朋友,我會在抽獎時多加一次權重。

活動期間:即刻起至下週日(2019/05/19)台灣時間(UTC+8)24:00止。我會在5月26日之前公布中獎名單。

🎈 活動條件:由於需要出版社幫忙寄送書籍,因此《FRUITS-人氣甜點師的水果藝術》中獎者需有台澎金馬收件地址(在國外的可以請朋友家人代收喔!),但是我的巴黎甜點店電子導覽會以email或私訊的方式寄出,所以歡迎踴躍參與。

如果有不清楚的地方可以點開本文照片說明、也歡迎留言詢問。

🎈 延伸閱讀:

《FRUITS-人氣甜點師的水果藝術》書籍簡介:https://tinyurl.com/y3cumf5q

《Paris for the Sweet Tooth》電子導覽介紹:https://tinyurl.com/yyuku5l6

當代最具影響力的甜點師Cédric Grolet主廚:https://tinyurl.com/y2zppmab

In order to thank your continuous support, I'm holding a book giveaway event in collaboration with 華洁國際, the publisher of the traditional Chinese version of . I'll also be giving away 10 copies of my guide to my readers.

🎈 How to enter:

1. Follow my Instagram account @applespoon: https://www.instagram.com/applespoon

2. Make a screenshot of one of your favorite photo, a pastry that you really want to taste, or a pastry shop that you feel like visiting, by choosing one among the POSTS and the STORY HIGHLIGHT on my account and paste it here while leaving a comment below.

3. If you want to double your chance to be selected, please tag 3 of your friends in the comment.

🎈 Entries must be submitted no later than 24:00 on 19th May, 2019 Taiwan time (UTC+8).

🎈 Eligibility: The winners of the book must have an address in Taiwan in order to receive it. Those who do not currently reside in Taiwan could ask help from your family or friends there. As for the winners of guide, it'll be delivered via email or Facebook PM. Since the location is not a concern, don't hesitate to participate!

🎈 To read more:

traditional Chinese version: https://tinyurl.com/y3cumf5q

: https://tinyurl.com/yyuku5l6

About the chef Cédric Grolet: https://tinyurl.com/y2zppmab


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About author
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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