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在yann couvreur book這個產品中，有4篇Facebook貼文，粉絲數超過2萬的網紅Ying C. 一匙甜點舀巴黎，也在其Facebook貼文中提到， ❣️（English below）我的新書《#法式甜點學》、#最值得擁有的法式甜點行家養成指南 已上市！！！ 新書在世界一片煙硝之中上架了❣️ 希望這些小小的幸福能夠在此時穩定大家的心神，打起勇氣重新面對不可知的未來。 雖然法國暫時不能去了，但我們仍然能用照片與文字在書頁裡遨遊。暫時先讓想像力帶...
　同時也有10000部Youtube影片，追蹤數超過2,910的網紅コバにゃんチャンネル，也在其Youtube影片中提到，...

yann couvreur book 在 Ying C. 一匙甜點舀巴黎 Facebook 的最讚貼文

Ying C. 一匙甜點舀巴黎 By Ying C. 一匙甜點舀巴黎

2020-03-17 22:00:48 有 720 人按讚
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❣️（English below）我的新書《#法式甜點學》、#最值得擁有的法式甜點行家養成指南 已上市！！！

新書在世界一片煙硝之中上架了❣️ 希望這些小小的幸福能夠在此時穩定大家的心神，打起勇氣重新面對不可知的未來。

雖然法國暫時不能去了，但我們仍然能用照片與文字在書頁裡遨遊。暫時先讓想像力帶我們一起漫遊法式甜點世界吧！

📌 實體書79折購買連結——

博客來：https://bit.ly/39VUt6u

金石堂：https://bit.ly/2UcV6Sm

誠品：https://bit.ly/2WuK0ev （*香港誠品也已上架！）

📌 電子版購買連結——

博客來：https://tinyurl.com/vl5zkhe

Readmoo 讀墨：https://tinyurl.com/u98mx4l

Google Play：https://tinyurl.com/ut7pgpq

Kobo：https://tinyurl.com/vlqo2f7

📌 再次感謝豪華推薦陣容： 美食家的自學之路 Self-taught Gourmet Liz、 葉怡蘭 Yilan 老師 、 Yu Chocolatier 畬室 法式巧克力甜點創作 鄭畬軒主廚、 187巷的法式 烘焙/料理/烹飪教室 女主人 Linda、 Quelques Pâtisseries 某某｡甜點 兩位創辦人 Lynn & Lai、 MillyQ / 米粒Q 與 #accro 總監 MillyQ、 SEASON Cuisine Pâtissiartism 主廚 Season、 獻給地獄廚房的情書 & G.D 主廚 Yen、 在欉紅 red on tree 暨 九日風 主廚楊豐旭。至於他們究竟都說了什麼，可以在書籍介紹頁面看到，接下來一陣子也會慢慢和大家分享❤️

-----
預購期間資訊：（目前預購期已結束）

📌 預購小禮： #巴黎甜點店電子導覽

出版社的正式出貨時間是3/25，網路書店出貨時間會看各通路，但大約是隔天。凡在下週（3/25）正式出版前預購的讀者朋友們，請 私訊或在下方留言，截圖你們的預購發票或訂購確認明細（記得隱藏個人重要資訊如電話地址或甚至姓名），並留下email信箱，我會統整資訊，在書正式上市後將導覽寄送給各位當作禮物。

Paris for the Sweet Tooth 介紹：https://tinyurl.com/yynbslop

價值€7.99（約新台幣$270）。共46頁，含20家最有特色與最具代表性的巴黎甜點店，製作精美，照片與文字都是我親自拍攝與撰寫。內建Google地圖連結，方便直接查詢店家位置。

📌 小提醒：

1. 電子版將在實體書上市後過幾天才上線（大約三月底），因為需要確認檔案。想要買電子版的朋友可以再稍候一下。

2. 香港與海外的朋友們，可以利用博客來、金石堂與誠品網路書店的海外寄送服務。香港誠品書店也將在台灣實體書上市後兩週左右上市（大約是4/8左右），所以也可以選擇再稍候一下。

雖然都開始預購了，但我和 大雁出版基地編輯與行銷團隊的工作還沒結束，還在做最後的校對與索引，另外還會再討論接下來的行銷活動，應該會有機會和大家碰面的，到時候也很期待聽到你們的迴響！

*****
L’Art de la pâtisserie française, my new book dedicating to the art of French pastries is published. It’s a book that gives you a thorough and in-depth overview on the history, culture, industry, training system, and latest trends of French pastries. Interviews with the most influential pastry chefs, such as Cédric Grolet, Yann Couvreur, Maxime Frédéric and Jessica Préalpato, are also included. If you’re a French pastry lover and would like to know more about the stories behind and learn how to appreciate the art of it, this is a book that you can’t miss.

📌 The book is available in all major bookstores in Taiwan and Eslite bookstore in Hong Kong. Get a closer look inside of it, know what others say about it, or get your copy:

Book.com.tw: https://bit.ly/39VUt6u

Kingstone bookstore: https://bit.ly/2UcV6Sm

Eslite bookstore: https://bit.ly/2WuK0ev

❣️Find the digital version here:

Book.com.tw: https://tinyurl.com/vl5zkhe

Readmoo: https://tinyurl.com/u98mx4l

Google Play: https://tinyurl.com/ut7pgpq

Kobo: https://tinyurl.com/vlqo2f7

#yingspastryguide #yingc #lartdelapâtisseriefrançaise

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Ying C. 一匙甜點舀巴黎

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。
23291 followers 21277 likes "https://ying-c.com/"
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yann couvreur book 在 Ying C. 一匙甜點舀巴黎 Facebook 的最佳解答

Ying C. 一匙甜點舀巴黎 By Ying C. 一匙甜點舀巴黎

2019-11-23 22:35:58 有 209 人按讚
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[Books / 書訊] Yann Brys 與 François Perret 主廚出版新書、 Fou de Pâtisserie 食譜書將出中文版 / Chef Yann Brys and François Perret publish their first books, Fou de Pâtisserie book launch traditional Chinese version soon (for English, please click “see more”)

我想法國主廚們跟書商完全沒有要讓消費者喘口氣的意思，11 月好書連發，最近輪到陀飛輪（tourbillon）創始人、擁有法國最佳工藝職人（MOF）頭銜的 Yann Brys 主廚和巴黎麗池酒店 Ritz Paris 的主廚 François Perret 出新書；甜點雜誌 Fou de Pâtisserie 去年出版的同名食譜書也確認即將推出中文版。

Yann Brys 主廚過去的資歷顯赫，他師承 MOF Philippe Urraca、在 FAUCHON 時在有「甜點小王子」之稱的主廚 Sébastien Gaudard Pâtissier 底下工作，接著經歷巴黎數個豪華酒店，包括宮殿級酒店（palace）的 Hotel Le Bristol Paris，然後前往 DALLOYAU。他在 2009 年發展了現在聞名世界的「陀飛輪」擠花手法，2011 年通過一系列的嚴格比賽與鑑定、獲得法國最佳工藝職人的頭銜，並在同年被任命為 Dalloyau 的創意總監。Yann Brys 主廚在這本即將在 11/27 上市的書中分享了以陀飛輪手法裝飾的多種蛋糕、還有其他或經典或創新的精彩作品。

現任 Ritz 酒店甜點主廚的 François Perret 的經歷也不遑多讓，他幾乎在巴黎所有宮殿級酒店都工作過，一開始在 Le Meurice、接著在 Four Seasons Hotel George V Paris，然後在 Hotel Lancaster Paris 擔任甜點主廚。2010 年他協助巴黎香格里拉飯店 Shangri-La Hotel, Paris 開幕，並很快幫後者的 L’Abeille 餐廳取得米其林二星。接著他加入 Ritz，這個歷經四年整修的巴黎傳奇宮殿級酒店在他與主廚 Nicolas Sale Officiel 的協力合作下，一年之後便分別為酒店內的兩個餐廳取得米其林二星（La Table d'Espadon）與一星（Les Jardins d'Espadon），他和 Nicolas Sale 也分別奪下 2017 年由《Le Chef》雜誌頒發的年度甜點主廚與年度主廚獎項。上月 François Perret 主廚再獲肯定，被 Les Grandes Tables du Monde 協會選為「meilluer pâtissier de restaurant du monde」（「全球最佳餐廳甜點主廚」）。如同書名「Instants sucrés au Ritz Paris」指明的，本書是以「Rtiz 的甜點時光」規劃，從早餐、午餐、下午茶、晚餐等都有相應的作品。François 主廚的的知名創作如瑪德蓮蛋糕、蜂蜜等都收錄其中。另外有一個好消息要跟台灣讀者分享，本書的繁體中文版已經被 大境文化&出版菊文化(生活美食地圖) 簽下，大家再稍等一下就能看到囉！

最後則是甜點雜誌 Fou de Pâtisserie 去年十月出版的同名食譜書，近日剛剛發表了德文版，同時也宣布簡體和繁體中文版即將推出。這是一本想要認識法式甜點經典、同時一覽法國主廚們各種精彩重新詮釋版本的讀者們必定要收藏的作品。書中精選了 17 種最經典的法式甜點，如 Baba 巴巴、Opéra 歌劇院蛋糕、Saint-Honoré 聖多諾黑泡芙、Tarte au citron 檸檬塔等，每個主題前先解釋該甜點的起源、並以詳細的步驟圖介紹一個最具代表性的作品，接著介紹該甜點的重要組成元素、然後呈現四五個不同的變化版本（全部由知名主廚提供），最後提供一個能夠使用市售商品與簡便方法，在家快速重現經典的食譜。能夠一次飽覽當代最知名的40 位甜點主廚們的作品、領略法式甜點不斷推陳出新的活力，大概也只有 Fou de Pâtisserie 可以辦到。

以下就請大家點開照片、也開始存錢準備囉😆👇🏻

🔖 延伸閱讀：

甜點食譜書推薦與介紹：#yingsbookreviews

法式甜點經典重生、歷久彌新的秘訣——「重新詮釋」：https://tinyurl.com/y5xenfqz

如何鑑賞 François Perret 主廚的瑪德蓮蛋糕？https://tinyurl.com/y54dacbu

巴黎麗池酒店下午茶體驗：https://tinyurl.com/v4hqj5g

深度專訪 Fou de Pâtisserie 創辦人與總編輯 Julie Mathieu：https://tinyurl.com/vss89b3

*****
This November is marked by beautiful pastry recipe books. If you still remember that we’ve talked about the books of the chef Yann Couvreur, Angelo Musa, and Michelin Guide, now there’re some more! The MOF chef Yann Brys and François Perret, head pastry chef of Ritz Paris are publishing their books this week as well. Moreover, Fou de Pâtisserie has just announced that their great recipe book is going to have its traditional and simplified Chinese versions soon.

Even if you don’t know the chef Yann Brys, you must recognise his world-renowned gesture “tourbillon” still, a technique to pipe cream on a turntable to create a whirl effect. He learnt a wide range of skills from another MOF chef Philippe Urraca, and then worked with Sébastien Gaudard, the “petit prince de la pâtisserie” when he was at Fauchon. He then went through several luxury hotels such as Concorde Lafayette (current Hyatt Regency Paris Étoile) and Hotel Bristol Paris. After that he joined Dalloyau and was named the Creative Director in 2011. He passed through a series of competitions and got his MOF title the same year. In this book “Tourbillon”, the chef shares with us lots of beautiful cakes employing the technique and his other creations as well as the know-how as a Meilleur Ouvrier de France.

Having worked at most of the Parisian palace hotels, François Perret, current chef pâtissier of Ritz Paris also boasts impressive experiences at Le Meurice, George V before he was appointed as the head pastry chef at Hotel Lancaster Paris. He joined Shangri-La Paris in 2010, assisting its opening and contributing to the Michelin two stars gained in two years for L’Abeille, the fine-dining restaurant at the hotel. He then joined Ritz and has been collaborating with the chef Nicolas Sale ever since. The legendary hotel situated on Place Vendôme reopened in 2016 after 4 years of renovation, but the duo has gained the hotel 3 Michelin stars in total in just a year - La Table d’Espadon got two stars and Les Jardin d’Espadon got 1 star in 2017. The both were further awarded as “Pastry chef of the year” and “Chef of the year” by the magazine “Le Chef” in the same year. François was elected as “Best restaurant pastry chef of the world 2019” last month by Grandes Tables du Monde. The book “Instant sucrés au Ritz Paris” presents those sweet moments offered by the hotel, starting from breakfast, wonderful pastries and desserts served in lunch time, tea time, and on dinner tables are all included. The chef’s signature desserts like the entremets Madeleine, Miel, Île flottante are also covered. Good news is that both the English and traditional Chinese version of the book are on their way. English and Chinese-speaking readers will only need to be patient for little while to learn more about the sweet universe of the chef.

Last but not least, the Fou de Pâtisserie book published last October is now having its German version. The traditional and simplified Chinese versions will be available soon, too. Collaborating with 40 great French pastry chefs, this book offers pastry passionates a wonderful opportunity to learn about those great French classics as well as their creative variations. 17 classic like baba au rhum, Opera, Saint-Honoré cakes, etc are presented. Their origins and legends are well explained, followed by a signature recipe illustrated step-by-step and presented by one famous chef, followed by four to five variations with real recipes provided by influential chefs. Then finally an express version using existing products sold in shops or supermarkets is featured. This is a fantastic book to glance through some of the best creations of our time and to learn the spirit of creation.

Click on the following photos to have a closer look!

🔖 You might also be interested:

More book reviews: #yingsbookreviews

Revisiting classics, the fountain-of-youth secret of French pastries: https://tinyurl.com/y5xenfqz

How to appreciate French pastries (with an example of the “Madeleine” of the chef François Perret): https://tinyurl.com/y54dacbu

Tea time at Ritz Paris: https://tinyurl.com/v4hqj5g

Interview with Julie Mathieu, founder and editor in chief of Fou de Pâtisserie: https://tinyurl.com/vss89b3

#yingc #françoisperret #yannbrys #foudepâtisserie

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Ying C. 一匙甜點舀巴黎

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。
23291 followers 21277 likes "https://ying-c.com/"
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yann couvreur book 在 Ying C. 一匙甜點舀巴黎 Facebook 的精選貼文

Ying C. 一匙甜點舀巴黎 By Ying C. 一匙甜點舀巴黎

2019-11-12 21:30:33 有 124 人按讚
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[Books / 書訊] Guide Michelin, Yann Couvreur, Angelo Musa 米其林評鑑與知名主廚新書 / The Michelin guide, chef Yann Couvreur, and Angelo Musa publish their books (for English, please click "see more")

大概到了年末，又是大家要為送禮頭痛的時節，法國出版界近來採取一個逼死人的節奏，許多好書都在這個時候上市。包括米其林指南、Yann Couvreur 主廚、Angelo Musa 主廚都選在此時發表他們的重量級作品。

擁有超過百年歷史、被全球美食家奉為圭臬、幾乎能主導餐館生殺大權的米其林指南在 11 月初推出了他們的鉅作《M, le grand livre du Michelin》，大寫的 M 也象徵了這本小紅書在餐飲界聖經般的地位。不過這本書並不是在揭開米其林的秘辛、告訴你密探們怎麼調查一間餐廳、怎麼給分、組織如何運作，而是邀請讀者和密探們一起上路，和 foodie 們分享法國與世界各國的美食風貌與相關知識，如主廚介紹、星級餐廳、鮮為人知的餐館、廚房與餐飲界運作、地方傳統、食材來源、歷史故事等。裡面當然也沒有忽略甜點，所以如 Pierre Hermé Paris、Cedric Grolet 等當代大師和他們的影響力、代表作品等也都涵括在內，是想要更瞭解當代「美食學」、輕鬆有趣地為自己補充美食相關知識的讀者極佳選擇。

Yann Couvreur 主廚則在第一本書《La pâtisserie de Yann Couvreur》推出兩年後，推出他的第二個作品《Ephémère - Les desserts à l’assiette de Yann Couvreur》，和大家分享他鍾愛的盤式甜點。記得我上次在訪問 Yann Couvreur 主廚時，他就已經提到自己雖然現在開了甜點店，但始終熱愛盤式甜點，畢竟自己一開始是廚師出師、且一直受到旅館餐廳的訓練。書名的標題「éphémère」點出了盤式甜點「稍縱即逝」的特性，不過幸好有食物攝影與食譜書、還有品嚐完的感動，能幫我們留下這些令人印象深刻的作品。本書收錄 48 道盤式甜點的食譜，分成三部分：「Fraîcheur et acidité」（鮮冽與酸度）、「Rondeur et gourmandise」（圓潤與美味）、最後則是包括如 Maxime Frederic、Cédric Grolet、Nicolas Paciello、Michaël Bartocetti、François Perret 等 13 位當今最具代表性的主廚們客座分享他們的盤式甜點食譜。

最後一位則是一直以來相當低調的 Angelo Musa 主廚，他是 Hotel Plaza Athenee 巴黎雅典娜飯店的甜點主廚，並領導法國隊在 2003 奪下甜點世界盃（Coupe du Monde de la pâtisserie）冠軍、另外也在 2007 年通過嚴苛的試煉，獲得「MOF」法國最佳工藝職人的頭銜。這本《Ma promesse - Récit d’un pâtissier d'exception》呈現了他至今數十年甜點人生涯的歷程，是一本自傳、但也在各個章節中加入了總共 25 個他的代表性甜點食譜。想要深入了解這位大師的甜點愛好者，不能錯過這本著作。

點照片看更多！

🔖 延伸閱讀：

Cédric Grolet 主廚最新食譜書《Cédric Grolet Opéra》：https://tinyurl.com/sdshg3d

更多書籍推介：#yingsbookreviews、https://tinyurl.com/u8p42vz

毋需花言巧語、自然就是最美的溝通——專訪 Yann Couvreur 主廚：https://tinyurl.com/y555d2qy

不是把甜點放在盤子上就叫做盤式甜點：https://tinyurl.com/yxmf2ojn

認識更多法國甜點大師：https://tinyurl.com/y49mhpl3

*****
It seems that every year-end has to be accompanied by wonderful books. Publishers would not miss the great occasion of gifting, neither would the readers. Influential chefs like Yann Couvreur, Angelo Musa and even the Michelin guide choose to publish their work this month.

The diners’ essential companion and the ruthless judge of the restaurants and chefs, the fable red guide publishes their book “M, le grand livre du Michelin” earlier this month. While the capitalized M symbolizes its Bible-like existence, this book does not aim to demystify how the inspectors work, how they rate a restaurant, and how the system operates, but it’s inviting the readers to come along for the great voyage through the French and global culinary patrimony that help shape the “gastronomy” discipline. Portrait of chefs, starred restaurants as well as the most unusual ones, kitchen and food industry operation, local traditions, sourcing of ingredients, legends and stories, etc. are all included in this encyclopedia. Pastries and desserts are not skipped, of course. Master pastry chefs like Pierre Hermé and Cédric Grolet have their own pages. It’s a fantastic book to read and to enjoy for all the foodies as well as those who are passionate to know more about the subject.

After two years of the popular first book "La pâtisserie de Yann Couvreur”, the chef Yann Couvreur is publishing his second book "Ephémère - Les desserts à l’assiette de Yann Couvreur” later this month (21st November), and this time talking about plated desserts. If you still remember, he has told us during my interview with him that he always loves plated desserts even though he’s now running his own pastry shop and creating pastries that have a different logic. But as he is trained originally as a cuisinier, and had been working as a pastry chef in hotels during most of his career, plated desserts are something that naturally attracts him. Though named as “éphémère” (ephemeral in French), this book has captured the beauty of his work by gorgeous photographs. And by following the recipes, we readers and pastry passionates are able to recreate those delicacies. The book covers 48 plated deserts recipes that are divided into 3 parts: “Fraîcheur et acidité” (freshness and acidity), “Rondeur et gourmandise” (roundness and delicacies) as well as recipes from 13 invited great pastry chefs, such as Maxime Frédéric, Cédric Grolet, Nicolas Paciello, Michaël Bartocetti, François Perret, etc.

Last one is “Ma promesse - Récit d’un pâtissier d’exception” from Angelo Musa, head pastry chef of Hotel Plaza Athénée, Meilleur Ouvrier de France (2007), and the one who won the Pastry World Cup 2003 championship with the French team. The book is a biography that presents the career of this artist as a bold and avant-garde pâtissier, from his childhood to the sommet of the haute-pâtisserie. It also covers 25 recipes of his signature pastries and desserts. If you want to get to know more about this discret master chef, this book is a must-read.

Click on the photos to get to know more about the 3 books!

🔖 To read more on this topic:

Cédric Grolet’s second book - Cédric Grolet Opéra: https://tinyurl.com/sdshg3d

More book reviews and recommendations: #yingsbookreviews, https://tinyurl.com/u8p42vz

Interview with the chef Yann Couvreur: https://tinyurl.com/y555d2qy

What are plated desserts? https://tinyurl.com/yxmf2ojn

Getting to know more important French pastry chefs: https://tinyurl.com/y49mhpl3

#yingsbookreviews #yingspastryguide #yingc #guidemichelin #yanncouvreur #angelomusa

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Ying C. 一匙甜點舀巴黎

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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長照是一個劇變的旋轉舞台 百年難得一見 沒有準備的人 被旋轉舞台甩出去 不是坐下就是躺下 而大象中醫是太極的推手 推動著旋轉舞台 讓 所有爬不起來的人 背後有一股推手力量 支撐再站起來
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Home / YC Café by Yann Couvreur. After opening a bakery in the Goncourt district and a second premises on Rue des Rosiers in the Marais, the pastry chef is ...

#54. Yann Couvreur : sa biographie, son actualité, ses livres - Lisez

Yann Couvreur a été formé au Trianon Palace, au Carré des Feuillants et au Park Hyatt. Chef pâtissier dans plusieurs hôtels de luxe, notamment le Prince de ...

#55. Early Birthday Present: Pastry Books from The Great French ...

I saw the books from the great French pastry chefs whom I adore very much: Cyril Lignac, Cedric Grolet and Yann Couvreur. Three of them just released their ...

#56. Couvreur 專案| Behance 上的照片、視訊、標誌、插圖和品牌

charpentier. bache. carte de visite. toiture. vitrine. infographie. roofing. slate. corpo. pochette. couvreur seine et marne. 儲存. couvreur seine et marne.

#57. 林鈺婷-FindBook 找書網

FindBook 找書網:林鈺婷, 書名:Yann Couvreur的法式甜點手札：揚．庫弗的76道精選甜點，無時無刻都享有美好時光【金石堂、博客來熱銷】,作者:揚．

#58. Un nouveau site e-commerce pour Yann Couvreur - la Réclame

Après une collaboration d'un an sur la définition de sa stratégie social média, le pâtissier Yann Couvreur nous a confié la migration de son ...

#59. News Release - Cacao Barry

Yann couvreur, an anti-conformist pastry chef, has distinguished himself by ... He fell in love with cooking when discovering a book by Pierre Gagnaire, ...

#60. Yann Couvreur Masterclass | MGA | Βakery & Pastry ...

Detailed recipe book with space for notes. Certificate of participation signed by the MGA Director and the guest Chef. Photos with Chef and all ...

#61. The best King cakes to celebrate this 2021 - Vogue

With hazelnuts, Yann Couvreur's new King cake is made of a caramelized puff pastry, along with a frangipane with roasted hazelnuts. For 4/5 pers. Price: 28 ...

#62. Our first Paris Pop-Up! - Dominique Ansel New York

Thank you to Yann Couvreur and his team at Yann Couvreur Pâtisserie for welcoming us for the pop-up, and to everyone in Paris and travelers ...

#63. ephemere ; les desserts a l'assiette de yann couvreur

Éphémère Véritables oeuvres d'art, les desserts à l'assiette demandent patience et créativité mais, savourés sans attendre, n'ont qu'une durée de vie fugace ...

#64. How to pronounce Yann Couvreur | HowToPronounce.com

Meanings for Yann Couvreur. He is a pastry chef based in Paris who opened his own shop in 2016 and also has written books on cooking.

#65. Acclaimed Parisian patissier Yann Couvreur takes ... - Walpole

Commenting on this upcoming project, Yann Couvreur says: “What an absolute honour to be asked to put my twist on the menus of such an iconic ...

#66. “Abrí mi pastelería para ser libre” :: pasteleria.com

Reproducimos a continuación una entrevista que mantuvimos con Yann Couvreur, probablemente uno de los pasteleros más de moda en estos ...

#67. The New Paris Confections - Jay Cheshes

a 65-euro proposition, often books up weeks in advance. Mr. Grolet's ... Yann Couvreur Pâtisserie. Yann Couvreur, 35, parlayed the.

#68. ParisVlog/Beautiful American Parisienne grocery store ...

今回のぽね家本舗は、最近みつけた雑貨屋さんのLandlineと、そこから徒歩４分の Yann Couvreur をご紹介しています。このLandlineのオーナーは ...

#69. YANN COUVREUR：巴黎最好吃的甜點

YANN COUVREUR 地址: 23 bis Rue des Rosiers, 75004 Paris 營業時間: 每日10:00-20:00 交通: 地鐵1號線SAINT-PAUL 站平均價格: 5-10歐元 ...

#70. Crazy Horse Paris® : Cabaret spectacle mythique à Paris

Le célèbre Crazy Horse Paris partage avec vous les dessous de sa scène mythique située au 12 avenue George V. Découvrez le show Totally Crazy.

#71. Yann Couvreur Pâtisserie - Hangar78

Demo Masterclass with Pastry Chef Yann Couvreur. ... What's included in your tuition fee: Participation, recipe book, coffee break, lunch break and final ...

#72. Best PDF La pâtisserie de Yann Couvreur Free Online

Book Description none. La pâtisserie de Yann Couvreur TAGS : pdf La pâtisserie de Yann Couvreur free download. La pâtisserie de Yann Couvreur PDF free ...

#73. Yann Couvreur on Instagram: “La BrunchBox de Juillet A ...

4290 Likes, 32 Comments - Yann Couvreur (@yanncouvreur) on Instagram: “La BrunchBox de Juillet ✌ A l'intérieur : 2 Oranais Péche 2 Sandiwchs ...

#74. À propos - Octopus - Saooti

Parmi les journalistes qui auraient été visés, notre confrère Yann Philippin de ... Camille Petoud a demandé à Daniel Couvreur, chef du service culture et ...

#75. 巴黎人氣甜點店Yann Couvreur 法式甜點界的狐狸王子

來到巴黎旅遊當然要品嚐經典的法式甜點，巴黎有一間近幾年興起的人氣甜點店Yann Couvreur ，這間甜點店受到許多年輕人的喜愛，他的甜點講求天然和美味 ...

#76. 巴黎甜點推薦》Yann Couvreur,必朝聖的法國甜點界領袖

如果說Chanel、Dior、LOUIS VUITTON是帶領時尚界的龍頭，那麼Yann Couvreur Pâtisserie就是巴黎甜點界裡面的領袖之一。Yann Couvreur.

#77. Toutes les techniques et recettes dune école dexcellence ...

Télécharger Ebook Pâtisserie: Toutes les techniques et recettes dune école ... Gontran Cherrier, Philippe Conticini, Yann Couvreur, Christophe Felder, ...

#78. Yann Couvreur: 免费的Z-Library数字图书馆

Yann Couvreur : 免费的Z-Library数字图书馆| Z-Library. Download books for free. Find books.

#79. La pâtisserie de Yann Couvreur

La pâtisserie de Yann Couvreur | Yann Couvreur | download | Z-Library. Download books for free. Find books.

#80. The Food Lover's Guide to Paris - 第 73 頁 - Google 圖書結果

If you fancy yourself following in this TV star's footsteps, book onto one ... of Eastern European specialities YANN COUVREUR 23bis rue des Rosiers, 75004.

#81. Fodor's Paris 2020 - Google 圖書結果

madeleine filled with pistachio or lemon at patissière Yann Couvreur's popular ... Chinese lacquered boxes, rare books, art, and wine, Drouot sells it all.

#82. Yann Couvreur x Online PastryClass

Yann Couvreur teaches his pattiserie's best selling desserts that you can bake even at home! Learn to make Paris-Brest Eclairs, Mont Blanc, Merveille, ...

#83. Merveilleurx et Chocolat chaud - Picture of Yann Couvreur, Paris

Yann Couvreur, Paris Picture: Merveilleurx et Chocolat chaud - Check out Tripadvisor members' 299 candid photos and videos of Yann Couvreur.

#84. livres - Yann Couvreur

137 Avenue Parmentier, 75010 Paris. Horaires : Ouvert tous les jours 8h00-20h00. Galeries Lafayette Gourmet. 35 Boulevard Haussmann, 75009 Paris. Ouvert tous ...

#85. Science and Civilisation in China

Prince Dan of Yann [ Yen Tan Tzu ) . World Encyclopaedia Institute , Chungking ... World Book Co. , Shanghai , 1946 . ... COUVREUR , F. S. ( tr . ) ( 1 ) .

#86. Échanges avec Martin Szekely - 第 2025 頁 - Google 圖書結果

... dans l'Armoire, Paris, Purple Books/kreo, 1999 Martin Szekely, des plats, ... restonscouchés»,interview dansLaRevue du Design,10 décembre 2011 Yann ...