Ying C. 一匙甜點舀巴黎

[博客來OKAPI 專欄 / OKAPI Column] 《#職人精品巧克力全書》/ Bonbon Chocolate (English below)

想要徹底認識可可變身巧克力的過程嗎？好奇到底巧克力標示的 % 數是什麼意思？想知道製作巧克力究竟有什麼學問、精品巧克力和商業化大量製作的有什麼不一樣？來看這一本正港台灣巧克力職人自己撰寫、知識與技術含量都超高的巧克力書！

JADE LI Chocolatier

🔖 延伸閱讀：

Ying的「台味甜蜜蜜系列」：https://tinyurl.com/ybbk9ymm

受到可可之神眷顧的台灣——來自屏東的福灣

巧克力 Fu Wan Chocolate 勇奪世界冠軍：https://tinyurl.com/y9gqa8j8

「不設限巧克力」專題：https://tinyurl.com/ydfwqqvh

前進巴黎、回歸初心－畬室主廚鄭畬軒的無盡修煉之旅：https://tinyurl.com/sr65479

*****
Flipping through the pages, I got really amazed by how well-written this book is. To be honest, I didn’t expect it to be that thorough and in-depth, especially it’s written by a Taiwanese chocolatier, coming from a country where chocolate industry is still new and yet to be developed. If you’re looking for a book to guide you through all the essentials of chocolate-making and chocolates, it’s the one you should pick.

🔖 Read more on this topic:

“The Sweet Taste of Taiwan” series：https://tinyurl.com/ybbk9ymm

Fu Wan Chocolate wins the best plain/origin dark chocolate bars in International Chocolate Awards: https://tinyurl.com/y9gqa8j8

“Chocolate, boundary-less and unlimited”: https://tinyurl.com/ydfwqqvh

Interview with Yu-Hsuan Cheng, Chef chocolatier of Yu Chocolatier: https://tinyurl.com/sr65479

#yingspastryguide #yingc #taiwan #tasteoftaiwan #chocolate #chocolat #巧克力 #黎玉璽 #JadeLiChocolatier #台灣巧克力 #台灣可可 #不設限無極限

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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。

[博客來OKAPI 專欄 / OKAPI Column] 《#職人精品巧克力全書》/ Bonbon ...

Ying C. 一匙甜點舀巴黎

About author