[Books / 書訊] 巴黎斐杭狄高等廚藝學校再度推出兩本重量級美食聖經 / “Chocolat” and “Le dictionnaire des chefs”, Ferrandi Paris, l’école française de gastronomie & de management hôtelier launches two more important publications of French gastronomy (for English, please click “see more”)
繼《經典廚藝聖經》(Le Grand Cours de Cuisine)與《糕點聖經》(Pâtisserie)兩本鉅細靡遺、囊括現代烹飪與甜點技術的出版品後,Ferrandi 再度在這兩天推出兩本重量級書籍,一本《Chocolat》#巧克力全書、另一本《Le dictionnaire des chefs》(「#主廚辭典」,暫譯)則是法國美食文化寶典。
《Chocolat》在今天大手筆地 #同時推出英法文版,304 頁的內容 #分成技術與食譜兩大部分,前者從巧克力基礎知識開始,以 #超過200張步驟圖詳解包含調溫與製作奶餡、#麵糰、#夾心巧克力與裝飾的40個重要技巧;#食譜部分總計超過70個,包含巧克力棒、法式布丁塔、千層派、閃電泡芙、餅乾、布朗尼等,和《廚藝聖經》與《糕點聖經》採用類似設計,分成從簡單到進階、不可或缺等三種不同等級,讀者可以依照自己的需求選用。這本書目前 #Kindle電子書版本也已推出,有興趣的讀者甚至不需要等國際運送,現在就可以收藏。
《Le dictionnaire des chefs》則是我個人非常感興趣的一本書,由法國知名歷史學家、美食作家 Eric Glatre 與 Ferrandi 合作編纂,採辭典詞條的編列方式,由 A 到 Z 解釋法國美食文化的關鍵詞彙,包含物產品種、廚藝知識、廚房設備、工具等,收錄 #共約8000 個詞彙,包含 #1680個廚藝相關、#1240個甜點相關、1009個香料與調味料相關、1260個肉品相關、720個魚與海鮮相關、1480個水果與蔬菜相關、以及1000個酒與餐點搭配相關的詞彙。#厚達1512頁 的主廚辭典中並非只有文字說明,其中有超過2000張圖片與文字搭配,讓讀者對該詞彙能有更清晰直接的認識。這本書不僅值得廚藝界工作的職人們放在手邊隨時查找解惑,也適合對法國美食感興趣、希望能更深入瞭解法國飲食文化的讀者。本書目前還未在 Amazon 上架,但已經可以在 Fnac 與出版商 BPI 網站上購得。
有興趣的大家可以點以下連結下載試閱本,也期待很快會有繁體中文版!
《Chocolat》:
試閱本(法文):https://tinyurl.com/y62ehbf4
Amazon.fr 線上訂購網址(可以運送至全球):https://tinyurl.com/y46jjrce
《Le dictionnaire des chefs》:
試閱本(法文):https://tinyurl.com/yxwve798
Fnac 線上訂購網址(運送限法國境內):https://tinyurl.com/y3o72zey
Editions BPI 線上訂購網址(運送限法國境內):https://tinyurl.com/y4ytsle4
🔖 延伸閱讀:
Ferrandi《經典廚藝聖經》推薦:https://tinyurl.com/yyjrleh2
Ferrandi《糕點聖經》推薦:https://tinyurl.com/y3y7pknm
*****
After the huge success of “The Ferrandi Grand Cours de Cuisine” (Le Grand Cours de Cuisine) and the “French Pâtisserie” (Pâtisserie), Ferrandi Paris, School of Culinary Arts and Hotel Management, the renowned French culinary school has just launched two other important publications in October. “Chocolat” (English version: Chocolate) is a bible of chocolate making and “Le dictionnaire des chefs” (The FERNANDI Paris chef’s dictionary) an encyclopedia of French gastronomy.
“Chocolat” is published in both French and English versions today. The book contains 304 pages and is divided into two sections: skills and recipes. Starting from the fundamentals of chocolate, it illustrates 40 essential techniques with more than 200 step-by-step photos of making chocolate creams, doughs, bonbons, and decorations. More than 70 recipes such as chocolate bars, flan, millefeuille, eclair, cookies, brownie, etc. are included. They are classified into 3 levels from simple to sophisticated and indispensable so that the readers can choose according to their own needs. The Kindle version is also available so that those who’re interested (and impatient) don’t even need to wait for shipping.
“Le dictionnaire des chefs” is the one that I’m really interested in. In collaboration with Ferrandi, Eric Glatre, the famous French historian and author of French gastronomy, is in charge of the writing and editing of this encyclopedia encompassing more than 8000 entries in 1,512 pages. It covers 1,680 terms of cuisine, 1,240 of pâtisserie, 1,009 terms of spices and condiments, 1,260 of meat, 720 of fish and seafood, 1,480 of fruits and vegetables, and 1,000 terms of food and wine pairings. Serving as an incredibly rich resource to explore the wonderful world of French gastronomy, this book is a great companion for chefs, culinary school students as well as those who’re interested and passionate about the concerned subject and its related professions.
Find the below links for the extracts and orders:
"Chocolat"
Extracts (French version): https://tinyurl.com/y62ehbf4
Amazon.fr product page: https://tinyurl.com/y46jjrce
Le dictionnaire des chefs:
Extracts (French version): https://tinyurl.com/yxwve798
Fnac.fr (exclusive to deliveries in France metropolitan areas): https://tinyurl.com/y3o72zey
Éditions BPI (exclusive to deliveries in France metropolitan areas):
https://tinyurl.com/y4ytsle4
🔖 You might also be interested
Book recommendation - Le Grand Cours de Cuisine FERRANDI, L’école française de gastronomie: https://tinyurl.com/yyjrleh2
Book recommendation - Pâtisserie: https://tinyurl.com/y3y7pknm
#yingsbookreviews #ferrandi #yingc
pâtisserie fish 在 Ying C. 一匙甜點舀巴黎 Facebook 的精選貼文
[Keywords / #法式甜點關鍵詞] 甜點與麵包的分界 🍰🥐🍞🥖 / The fine line between pâtisserie and boulangerie (for English, please click “see more”)
你是不是也和我一樣,覺得台灣的麵包根本就是甜點呢?其實,在法國,甜點跟麵包的分界似乎也沒有我們想像的那麼非黑即白呢!關鍵詞系列第二篇,我們來看看 #麵包(pain)和 #甜點(pâtisserie)到底差在哪裡、#麵包店(boulangerie)和 #甜點店(pâtisserie)是不是真的有那麼不一樣!文中還回顧了 #甜點師在法國正式取得行會地位的歷史,以及 #他們與麵包師之間激烈的爭端,為你細細道來甜點與麵包之間難捨難分的關係。
📌 麵包店、甜點店、麵包甜點店?
在巴黎,有許多「boulangerie-pâtisserie」(麵包甜點店),擔任著和台灣麵包店類似的角色,除了販賣巴黎人生活中不可或缺的各種麵包,也賣各種 viennoiserie(維也納麵包類)以及簡單的 pâtisserie(甜點)...很顯然,麵包業(boulangerie)與糕點、甜點業(pâtisserie)的分界是相當模糊的。
🍯 甜點與麵包系出同源
美索布達米亞文明時期,在麵包中加入椰棗、無花果、蜂蜜等,便是最早的糕餅起源。
👩🍳👨🍳甜點師 vs. 麵包師
到了 1440 年,源自 oublieur 的 pâtissier 終於成為一種正式職業。不過,一直到 16 世紀,糕點師的工作範圍都和我們今天認知的很不一樣。除了製作輕甜點外,也製作各種點心,包著起司、魚、肉等鹹的餡餅更是大宗。事實上,從路易九世時期開始,食品業者就因為爭奪各種權利規定而有無數的訴訟案,糕點師和麵包師之間也一樣,各種爭端與官司一直延燒到 19 世紀後。
******
Do you also wonder sometimes if pastries and bread are that different? After all, in English, they’re all sold in a bakery. If you look into history, you’d find out that even in France, there’s only a fine line between bread and pastries. Boulangeries and pâtisseries may sell same products. In my “French pastry keywords” series, the latest post tries to disentangle the difficult relationship between boulangers and pâtissiers.
📌 Boulangerie, pâtisserie, what about boulangerie-pâtisserie?
In Paris, there are many “boulangerie-pâtisserie” where they sell a variety of bread (pain), viennoseries, and pastries (pâtisseries). It seems that the difference between boulangerie and pâtisserie could be quite tiny.
🍯 From the same origin
In fact, pastries and bread emerge from the same origin. In ancient Mesopotamia, people added date palm fruits, figues, and honey into bread to create pastries.
👩🍳 Pâtissiers vs. boulangers
Stemmed from “oublieur”, “pâtissier” finally became a profession in 1440. However, until 16th century, what pâtissiers make back then was quite different from the concept of “pâtisserie” in the present day. On the one hand, they prepare “pâtisseries légères” like oublies and neules and snacks like rissoles, gaufres, and beignets, on the other hand, savory “pâtés” filled with minced meat, fish, and cheese are in fact their major domain. As many other professions like boulangers, charcutiers, and traiteurs could also get involved in making such products, ever since Louis IX, there were countless fights and lawsuits among professions in food industry. Serious disputes and conflicts lasted till the second half of 19th Century...
#yingspastryguide #frenchpastrykeywords #pâtisserie #boulangerie #yingc
pâtisserie fish 在 游智維的說書傳道室 Facebook 的最佳貼文
深深感覺,這一趴應該不只出現在這裡。
米力把台灣各地帶到華山,那華山之後該往那裡去?
或許該把市集環球巡迴演出,把台灣帶往世界各地。
#全力支持台味市集前往東京上海香港巴黎紐約倫敦赫爾辛基
【編輯地方|山海廟集】
最澎湃的台味市集 #山海廟集 來了!
【編輯地方|山海廟集】最澎湃的台味市集 #山海廟集 來了!
由大好青空市集共同發起人米力領軍!為 #2019文博「編輯地方」單元搜羅全台灣的山珍海味、特色祭典,要在華山舉辦史上陣容最強的台味市集啦!(立即參加:http://bit.ly/2UsvBi5)
在這個充滿歡慶氣息的場合,我們精心編輯各種台灣的地方特色飲食,轉化成以「山自然、海澎湃、廟埕味」為主軸的市集展演攤位,邀請大家逗陣來辦桌,並由來自屏東、台南、台東、桃園和台北的 20 幾個品牌主理人化身總鋪師,宴請各位真心的人客!
‼ 超強陣容
錦霞樓-阿霞飯店|帕莎蒂娜國際餐飲事業|向記食品-爺爺的獨家料理|茶山行 Max & Oia Tea Lounge|M PAIN Boulangerie & Pâtisserie|野上麵包坊Nogami Boulangerie|湯食家|和興號鮮魚湯 HoHsin Fish Soup|豆油伯|大和頓物所|天使花園休閒農場 Angel Garden Farm|迷路小章魚餐酒館 Piccolo Polpo Bistro|福灣巧克力 Fu Wan Chocolate|蓋亞那工作坊Kaiana|出力釀sticky rice wine|IBS 菩薩寺 x Vima House 維摩舍|Simple Kaffa Flagship 興波咖啡旗艦店|Draft Land| Le Ruban Pâtisserie 法朋烘焙甜點坊|好福食研室-Boogie bistro|津美妙|Tama Tama / たまたま 慢食堂|品墨 晒日子紅豆餅|合方創意燒烤攤 x 撒哈拉精釀
立刻按下 #參加,不錯過活動內容:http://bit.ly/2UsvBi5
活動資訊 ╱
活動時間:
04/26(五)11:00-18:00
04/27(六)11:00-17:30 大好辦桌夜市 18:30-21:00
04/28(日)11:00-18:00
活動地點:
華山1914文化創意產業園區 華山劇場、千層野台、忠孝三角區域
策展人:米力 / 周琍敏
#2019臺灣文博會 #cultureonthemove #文化動動動
pâtisserie fish 在 Patisserie FRANCIS | MK Idées | Fish scale tile, Coffee shop ... 的推薦與評價
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