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博客來《元素週期表終極圖鑑》限時66折
還在死背元素週期表？元素週期表背半天也不知道它們是什麼？就讓國家地理《元素週期表終極圖鑑》教您化學元素的真實樣貌，包含可元素在生活上的運用範圍、特性和原子結構等，收錄1000多張吸引人的全彩照片，不僅呈現元素的諸多自然型態，也介紹它們會出現在哪些尋常和不尋常物件裡，以獨到而親切的方式拉近孩子和化學元素之間的距離。
現在就上博客來官網搶購 元素週期表終極圖鑑（附贈精美元素週期表海報）：118個化學元素的知識大百科
[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
[Food photography workshop / 食物攝影講座] On the table / 餐桌上的風景（中文請按「繼續閱讀」）
When I started sharing photos on Instagram two and half years ago, I just wanted to create a portfolio of my pastry creations. I never thought that I'd be officially recommended by Instagram in 2 months and started my journey as an Instagrammer, a blogger, a columnist, and a book author later on.
I was so attracted to food photography for a while and took loads of photos on what I've made, I've seen, and I've had eventually. That very obsession with the beauty of food and how to capture that is exactly what brings me here. Nowadays when it comes to photography, I'm more drawn to daily life and street scenes rather than to food to be honest. However, I still love to capture table scenes, the interaction between people and food as well as that among people at the table.
I'd love to share with you how I document my food and pastry life with my camera in this workshop. There won't be much technical knowledge and skills covered as I couldn't even figure them out myself. Instead, I'll be sharing with you how to simply use your phone and camera (auto mode is enough) to tell a more interesting and beautiful story of your table.
👉👉👉 Know more about the workshop: https://goo.gl/NGeZbK
🏃♂️🏃♂️ Follow me on Instagram: https://www.instagram.com/applespoon
❣️A Nous Paris feature: https://goo.gl/zK1bR4
一開始經營Instagram的時候，我其實只是單純地想要記錄自己的甜點創作，沒想到兩個多月內就被官方推薦、接著越來越多活動邀約，還上了巴黎的A NOUS Paris和其他媒體。隨著越來越多人看到自己的作品，我也更加習慣用影像來記錄自己的生活。
一日三餐外加下午茶，飲食生活是最觸手可得、也再自然不過的主題，在台灣餐廳要找到一個不拍照的人也非常困難。但是你知道如何利用光線、桌子、磁磚、牆壁、餐桌小物來讓自己的餐點顯得更誘人、又怎麼用照片說一個完整的故事嗎？除了flatlay的俯拍法，現在還流行怎麼拍呢？如果喜歡食物攝影，又有哪些帳號非追蹤不可？
12/17我與Open House 18 / 開房子合作，用輕鬆的講座結合workshop方式，和大家分享過去這兩年，我在食物攝影與Instagram社群媒體經營的一點心得。內容會著重在「如何美麗且有趣的紀錄自己的飲食生活」、如何輕鬆使用自己的手機與相機拍出漂亮的照片、如何使用餐桌小物與空間特色來襯托拍攝主題、以及如何使用後製軟體來補足攝影當下的各種不足。「絕對不會」有很艱深的攝影技巧與理論，因為我和川島小鳥一樣只使用自動模式😂所以如果想要學到更加了解自己的相機、更多相機操作方式的不要來喔！🙈🙈🙈
現場也會準備甜點與茶水，如果想要在邊吃邊玩中學會拍出獨特的餐桌風景，那就快點來報名吧！兩位好朋友一起參加還有優惠喔😉
👉👉👉來和我們一起邊吃邊拍：https://goo.gl/NGeZbK
🏃♂️🏃♂️追蹤我的IG: https://www.instagram.com/applespoon
❣️巴黎地鐵報《A NOUS Paris》的人物特寫：https://goo.gl/zK1bR4
“订位”用英语进行表达是“book a table”（字面意思是，预订一张桌子/台子），book也可以换成reserve，变成reserve a table。另一种常见说法是：make a ... ... <看更多>
book a table 中文 意思是什麼 · book : n 1 書，書籍；著作； 〈the B 〉 基督教《聖經》。 · a : an 用在以母音音素開始的詞前〉 indefinite art 1 〈普通可數名詞第一次提 ... ... <看更多>
book a table中文 在 book a table 中文 - 查查在線詞典 的相關結果
book a table中文 :訂位子…，點擊查查權威綫上辭典詳細解釋book a table的中文翻譯，book a table的發音，音標，用法和例句等。 ... <看更多>