[OKAPI column / 博客來OKAPI 專欄] 《看圖學甜點：烘焙技巧自學全書》/ Le grand manuel du pâtissier (for English, please click “see more”)
🍰《Le grand manuel du pâtissier》是我的第一本法文甜點食譜書，當時一直對書中用可愛的「#infographics 資訊化圖表」呈現甜點元素、切面、重要手勢技巧的插畫和簡明的分類與解說風格愛不釋手。#用剖面圖完整呈現元素與結構，#是法式甜點人們搜集資料與創作時必備工具，更隱含了法式甜點與「建築」之間密不可分的關係。
本書也第一次讓我燃起了希望能自己翻譯食譜書、推薦給台灣讀者的念頭，可以說是我的啟蒙讀物也不為過。點連結來一起仔細欣賞好書吧！
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“Le grand manuel du pâtissier” is my very first French pastry recipe book written in French language. The cute infographics and illustrations of the ingredients, dimensions, gestures and techniques really amazed me. It was from then I have internalised the building blocks and logic of French pastries, thanks to the categorisation of components in the book and all the cross-dimension illustrations of those wonderful cakes. Reading it you’ll clearly get the idea why Marie-Antoine Carême claimed that “les beaux arts sont à nombre de cinq, à savoir: la peinture, la sculpture, la poésie, la musique et l’architecture, laquelle a pour branche principale la pâtisserie”. ("The fine arts are five in number: painting, sculpture, poetry, music, architecture — whose main branch is confectionery.”)
Click on the following link to have a closer look into this wonderful book!
#yingsbookreviews #legrandmanueldupatissier #yingc #booksokapi 積木生活實驗室
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