關於 in an instant中文 ，我們在網路上蒐集到這些相關的討論、資訊與評價

【Can we value good journalism more?】#雙語文章

English:
Instant news, out-of-context headlines and social media posts are capable of giving information on an event, incident or conflict. But these messages will only be like scattered pieces of knowledge compiled in our head without any meaning and connection.

In contrast, good journalism, on which critical thinking and media literacy are built, is supposed to provide more context and make readers feel, think, and care.

So, before the tech giants tighten their grip on the news industry, we need to take action to financially support the media we respect and trust, value the good work they put into, and never take good stories for granted. →

中文：
即時新聞、斷章取義的標題與社群媒體上的貼文，或許足以提供一件事情、意外或衝突的發生資訊，但這些訊息就像散落一地的知識碎片，在人們的腦中堆疊，卻缺乏意義與連結性。

相對來說，理應提供更多完整資訊的優質新聞，才能真實建立起「批判性思考」與「媒體識讀」的能力，幫助讀者去感受、去思考、去關切。

因此，在科技巨擘進一步強化他們對新聞產業的掌控之前，我們必需採取行動付費支持我們信賴的媒體、看重他們致力產出的內容，並別再把優質報導視為理所當然。→

▍最新《世界人才在台灣》季刊入手 >> bit.ly/3pQtPE7
▍線上書展優惠，2021 全新季刊這裡訂 >> bit.ly/3bfZJEW

[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

❤️Everything in life is controlled by 2 things:
your beliefs and your values.
You can’t always control what happens in your life, but you can control your experience of life.
When you take responsibility for that, everything changes in an instant.

Be honest with yourself And take responsibility for your actions and don’t make yourself a victim.
You are in control of your life and the moment you understand that then you can let go of all the extra baggage and move on.

#信念 #價值觀 #TR
#TonyRobbins
#好想要每部影片都翻譯中文
#生命是你可以控制的
#發現你真實的價值觀
#DWD

《春はゆく/ marie》
Run Riot
作詞：aimerrhythm
作曲：永澤和真
編曲：玉井健二、百田留衣
歌：Aimer
翻譯：澄野（CH Music Channel）
意譯：CH（CH Music Channel）
English Translation : CH

版權聲明:
本頻道不握有任何音樂所有權，亦無任何營利，一切僅為推廣用途。音樂所有權歸原始創作者所有。請支持正版。

Copyright Info:
Be aware this channel is for promotion purpose only without any illegal profit. All music's ownership belongs to the original creators.
Please support the original creator.

すべての権利は正当な所有者/作成者に帰属します。あなたがこの音楽（または画像）の作成者で、この動画に使用されたくない場合はメッセージまたはこのYoutubeチャンネルの概要のメールアドレスにご連絡ください。私はすぐに削除します。

如果你喜歡我的影片，不妨按下喜歡和訂閱，你的支持就是我創作的最大原動力！
If you like my videos, please click like and subscribe! Thx :)

粉絲團隨時獲得最新訊息！
https://www.facebook.com/chschannel/

Check my Facebook page for more information!
https://www.facebook.com/chschannel/

背景 / Background - 偽装 - Hiten :
https://www.pixiv.net/artworks/72300463

中文翻譯 / Chinese Translation :
https://home.gamer.com.tw/creationDetail.php?sn=4728012

日文歌詞 / Japanese Lyrics :
呼吸を　分け合ううちに　眩暈を覚えた　この世界で
約束した未来　壊れない　そう信じられた　幸せの記憶

離れそうになる度に　繋がるそれは命綱のように強くて
ただこの手をすり抜けて　舞い昇ってく風船みたいだ　空に溶けてく

はらはらと　朽ちるまで　咲き乱れ
引き止める残響を　風よ連れ去って
孤独の香り　祝福してる　そうさ迷わない
いま錆び付いた時を　解いて

築いた　帰る場所に　不変を求めた　いつかの夢
失うものなど　無いだろう　次の何かを　得るための衝動

手放せなかったはずの　鎖が千切れた結末　虚しくて
ただ去りゆく人の背を　見送らずに歩き出すんだ　だけど刹那

ひらひらと　立ち込める　面影が
拭えない焦燥を　夜に斷ち切って
野生の息吹　響く鳴き声
辿り損ねた愛をもう悔やまないで　駆け出して

花びら　燦々と　包まれて　目を閉じた　夢から醒めますように
声が響いてる　愛しい　誰かの声が響いてる

はらはらと　朽ちるまで　咲き乱れ
引き止める残響を　風よ連れ去って
孤独の香り　祝福してる　いいよ迷わない
胸が奮い立つように
ひらひらと　舞い踊れ　褪せるまで
拭えない焦燥を　夜に斷ち切って
永遠の淵　覗いてみよう
辿り損ねた愛をもう悔やまないで　笑って

中文歌詞 / Chinese Lyrics :
與他人同享這份吐息之時，才理解何謂暈眩的感受，這便是這世界的法則
在幸福的記憶中，我曾堅信彼此相誓共度並訂下的未來，將永不破裂

每當接近別離之時， 又以鋼索般的強硬苟延殘喘地牽繫彼此的羈絆
即使這鋼索僅需擦過手，便將如氣球般飛揚而去、消逝於天空的一隅不見蹤跡

肆意放縱地散下群花，直至僅剩枯枝殘留
那些呼籲遏止的殘響，就任由風去驅退吧
連孤寂芬芳的氛圍也正為我們獻上祈福，所以我將不再迷茫卻步
現在就親手解開那些，糾纏在這段充滿陳舊鏽斑時光的桎梏吧

曾幾何時夢想著，艱辛構築起的容身之處能夠保持原樣、一成不變
倘若仍抱有渴望獲得的衝動，便不會再有任何能夠失去的事物了吧

明明未能鬆開纏繞於手的鎖鍊，最終卻僅有，虛渺斷裂的碎片殘存
僅只是一瞬，卻連那離去的背影也未能盼上別離前行的步伐一眼

徐徐搖曳紛飛瀰漫的是你自記憶中漸漸浮現的臉龐
無法撲滅滋生的焦躁，為寂靜的黑夜劃下了結尾
伴隨心中的野性吐息，與無數次迴響的呼喊
別再為沒能結成正果的愛戀感到懊悔，各自奔向未來前進吧

在燦爛華麗的花雨環繞之下，為了自虛假的美夢中醒來而選擇閉上雙瞳　
腦海中迴響起了呼喊、響起了，曾使我心動的、那人的聲音

肆意放縱地散下群花，直至僅剩枯枝殘留
那些呼籲遏止的殘響，就任由風去驅退吧
連孤寂芬芳的氛圍也正為我們獻上祈福，放心吧，我已不再如往昔般的迷茫
胸口彷彿正湧現勇氣
伴隨紛飛的花朵翩翩起舞吧，直至花的香色黯淡
無法撲滅滋生的焦躁，為寂靜的黑夜劃下了結尾
一同鼓起勇氣窺向過去永恆的深淵
別再為沒能結成正果的愛戀感到懊悔，笑一個吧

英文歌詞 / English Lyrics :
Sharing my breath with others,
then I discovered how dizzy the world is.
"Promised future can't be broken",
I once believed in such memories full of happiness.

Connect every time you're about to leave.
It's as strong as a lifeline.
Just slip through this hand.
It’s like a balloon, melting into the sky.

Fluttering down, flowers blooms until it rots.
The reverberation that keeps me down, just let the wind takes it away.
The fragrance of loneliness is sending its blessing,
I'll hesitate no more.
Right now just unravel the rusty time we once had.

I once built a place where I belong.
"Please do not ever change" That was my dream then.
There're already nothing to lose for me,
as long as I have the impulse to obtain whatever I get next.

I hadn't been able to loosen the chains twining on my hands,
but they eventually shattered in the end, fruitlessly.
I couldn't see you off with your back because I had already step forward,
however that was just an instant.

Fluttering down, the look of your face suffuses my memories.
I can't obliterate this fret which ended the calm evening.
As if wild breaths and echoes of several sounds.
There's no need regretting for the love that cannot be together, just move forward.

Enclosed by brilliant petals, I chose to close my eyes in order to wake up from this dream.
There's a voice echoing, the voice of someone I once loved echoes.

Fluttering down, flowers blooms until it rots.
The reverberation that keeps me down, just let the wind takes it away.
The fragrance of loneliness is sending its blessing, it's okay, I won't hesitate anymore.
As if there's a courage emerging in my heart.
Fluttering down, flowers will keep dancing until they fade.
I can't obliterate this fret which ended the calm evening.
Let us face the eternal abyss we had together.
There's no need regretting for the love that cannot be together, just smile away.

How to make Jjapaguri (Ram-don) in 1 minute!
I followed the official recipe from the noodle company Nongshim.

Since I saw the news that Parasite won Best picture at the Oscars, I have had a craving for Jjapaguri (Ram-don). Jjapaguri is made with two types of Korean instant noodles, Chapagetti + Neoguri. Both noodles have been around for years, steady best sellers in Korea. Chapagetti is an instant noodles mixed with black bean sauce which has a sweet and salty taste. Neoguri is noodle soup with spicy seafood taste.
At the movie, they mixed it with small pieces of steak.

YOU WILL NEED:
Chapagetti
Neoguri
水 1,100 ml
Steak meat (optional)

你需要：
農心'炸醬麵 1個
浣熊面 1個
水 1,100 ml
牛排（可選）

*************************************************************
Korean cooking doesn't have to difficult!
I will share my home cooking recipes. Anyone can easily
create an authentic, healthy, and satisfying Korean meal.

***NEW VIDEOS EVERY WEEK!***
Subscribe to join the 韓國餐桌 Lazy Korean Cooking community.
I would really appreciate it!

"I will always choose a lazy person to do a difficult job because
a lazy person will find an easy way to do it" - Bill Gates

Every week I will share super yummy and authentic Korean
recipes. All made from scratch in fuss-free ways!
Mmm, tastes like home.

Instagram: lazy korean cooking

我是以前住在台北的韓國人。
我希望分享簡單容易的韓國料理食譜。
當兩個小朋友的媽媽，總是不容易花長的時間做菜，
可是每餐我都要吃美食，呵呵。 跟著容易的食譜做，
只需一點努力，一下子就可以完成。
歡迎來訂閱我的Youtube 韓國餐桌頻道lazy Korean cooking,

看看我中文blog的食譜：
http://hanguoliaoli.pixnet.net/blog

新菜上桌，快來我的粉絲頁按贊
www.facebook.com/pages/在台北的韓國餐桌/574161586045904

*For English subtitles, please click the CC icon.*
Since I saw the news that Parasite won Best picture at the Oscars, I have had a
craving for Jjapaguri (Ram-don). Jjapaguri is made with two types of Korean instant noodles, Chapagetti + Neoguri. Both noodles have been around for years, steady
best sellers in Korea. Chapagetti is an instant noodles mixed with black bean sauce
which has a sweet and salty taste. Neoguri is noodle soup with spicy seafood taste.
At the movie, they mixed it with small pieces of steak.

YOU WILL NEED:
Chapagetti
Neoguri
水 1,100 ml
Steak meat (optional)

你需要：
農心'炸醬麵 1個
浣熊面 1個
水 1,100 ml
牛排（可選）

*************************************************************
Korean cooking doesn't have to difficult!
I will share my home cooking recipes. Anyone can easily
create an authentic, healthy, and satisfying Korean meal.

***NEW VIDEOS EVERY WEEK!***
Subscribe to join the 韓國餐桌 Lazy Korean Cooking community.
I would really appreciate it!

"I will always choose a lazy person to do a difficult job because
a lazy person will find an easy way to do it" - Bill Gates

Every week I will share super yummy and authentic Korean
recipes. All made from scratch in fuss-free ways!
Mmm, tastes like home.

Instagram: lazy korean cooking

我是以前住在台北的韓國人。
我希望分享簡單容易的韓國料理食譜。
用中文介紹在家就可以做的韓國菜，
不用擔心在台北買不到材料，
好吃道地的韓國菜輕鬆上桌，
讓你家也有韓國餐桌！

看看我中文blog的食譜：
http://hanguoliaoli.pixnet.net/blog

新菜上桌，快來我的粉絲頁按贊
www.facebook.com/pages/在台北的韓國餐桌/574161586045904