關於 how sweet of you中文 ，我們在網路上蒐集到這些相關的討論、資訊與評價

早安，你今天 Q 了嗎？
一起來認識台灣美食的獨特口感

🇹🇼 In Italy, ‘Al Dente’ Is Prized. In Taiwan, It’s All About Food That’s ‘Q.’
台灣美食為什麼那麼「Q」？

🍭 NEW TAIPEI CITY, Taiwan — As dusk falls at Lehua Night Market, the fluorescent lights flicker on and the hungry customers start trickling in, anxious for a taste of the local delicacies that give this island its reputation as one of Asia’s finest culinary capitals. Neatly arranged pyramids of plump fish balls. Bowls brimming with tapioca balls bathed in lightly sweetened syrup. Sizzling oyster omelets, hot off the griddle. Deep-fried sweet potato puffs, still dripping with oil.
台灣新北市——隨著夜幕降臨樂華夜市，燈光亮起，飢腸轆轆的客人們三三兩兩來到這裡，急於品嚐讓這個島嶼享有亞洲最佳美食之城的當地美食。整齊排成小山的飽滿魚丸。一碗碗涼圓，淋著略帶甜味的糖漿。剛從鐵板上下來，滋滋作響的蚵仔煎。還滴著熱油的炸地瓜球。

-fluorescent: 發出螢光的
-trickle in: 三三兩兩地抵達
-reputation: 名聲
-culinary: 烹飪的
-griddle: 鐵板、煎鍋
-deep-fried: 油炸的

🍡 Take a bite of any of these dishes and you’ll discover a unique texture. But how exactly do you describe that perfectly calibrated “mouth feel” so sought after by local cooks and eaters alike?
Slippery? Chewy? Globby? Not exactly the most flattering adjectives in the culinary world.
Luckily, the Taiwanese have a word for this texture. Well, actually, it’s not a word, it’s a letter — one that even non-Chinese speakers can pronounce.
It’s “Q.”

隨便嘗一口這些小吃，你都會發現它們別具風味。但你該如何形容那種經過精心調配，令當地廚師和食客們趨之若鶩的「口感」呢？
滑溜？有嚼勁？黏稠？這些可算不上是美食界最好聽的形容。
幸運的是，台灣人有一個詞來形容這種口感。其實，這稱不上是個詞語，而是一個字母——就連不講中文的人也能說出它。
那就是「Q」。

-texture: 口感、質地、韻味
-calibrate: 校準、調整、調配
-be sought after: 趨之若鶩
-chewy: 有嚼勁的

🥤 “It’s difficult to explain what Q means exactly,” said Liu Yen-ling, a manager at Chun Shui Tang, a popular teahouse chain that claims to have invented tapioca milk tea in Taiwan. “Basically it means springy, soft, elastic.”
Q texture is to Taiwanese what umami is to Japanese and al dente is to Italians — that is, cherished and essential. Around Taiwan, the letter Q can often be glimpsed amid a jumble of Chinese characters on shop signs and food packages and in convenience stores and advertisements.

「很難解釋Q到底是什麼意思，」人氣連鎖茶飲品牌、號稱台灣珍珠奶茶發明者的春水堂的經理劉葉玲說。「基本上，它是彈牙、軟糯的意思。」
「Q」的口感之於台灣人，就等於「umami」（鮮）之於日本人，「al dente」（有嚼勁）之於義大利人——備受珍視，也必不可少。在台灣各地，可以在店鋪招牌和便利店、廣告的食物包裝中的一堆中文字裡瞥見「Q」這個字母。

-tapioca milk tea: 珍珠奶茶
-springy: 有彈性的、彈牙的
-umami: 鮮味
-al dente: 彈牙、有嚼勁
-glimpse: 瞥見

你知道用「Q」形容食物是台灣獨創嗎？
加入每日國際選讀計畫，發揚台灣 QQ 美食
https://events.storm.mg/member/HOWSJ/

——
原文連結請看留言
——


互動問句區

#告訴我✍🏻 「你覺得哪家珍珠最 Q？ 」
就送你【QQ美食單字包】！

#50嵐COCO清新福全
#麻古可不可珍煮丹
#小孩子才做選擇 #我全都要

❣️（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

[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

軟殼蟹、螯龍蝦甚至是海膽，各種帶殼海鮮的處理方式專家一次告訴你
初學者也會的「各種魚」這樣切 ► ►https://smarturl.it/s8z5qa
#海鮮 #貝類 #療癒廚房
00:00​ Intro
00:53​ Blue Crab 藍蟹
02:57​ Soft-Shell Crab 軟殼蟹
03:49​ Dungeness Crab 首長黃道蟹
07:37​ Maine Lobster 美洲螯龍蝦
09:25​ Cooked Maine Lobster 煮熟的美洲螯龍蝦
12:12​ Crawfish 小龍蝦
13:17​ Langostino 鰲蝦
14:22​ American White Shrimp 美國白蝦
15:14​ Prawn 明蝦
16:50​ Sea Scallop 扇貝
18:10​ Duxbury Oyster 達克斯伯里生蠔
19:48​ Baywater Sweet 生蠔
21:08​ PEI Mussel 愛德華王子島淡菜
22:06​ Hard-Shell Clams 蚌蠣
23:28​ Soft-Shell Clam 軟殼蛤
25:02​ Razor Clam 剃刀蛤
26:35​ Geoduck 象拔蚌
29:26​ Cockle 鳥蛤
30:08​ Abalone 鮑魚
31:20​ Conch 海螺
32:46​ West Coast Sea Urchin 西岸海膽
35:31​ East Coast Sea Urchin 東岸海膽


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※關於時尚，VOGUE說了算！自從1892年第一本VOGUE在美國出版以來，至今已有122年的歷史，始終被時尚專業人士所推崇，因此榮譽為Fashion Bible時尚聖經。
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※台灣VOGUE隸屬Condé Nast Interculture Group，相關國外影片皆由國外授權提供給台灣使用，台灣VOGUE秉持服務網友，讓更多中文語系觀眾可以看到國際影片跟中文字幕，所以在此頻道分享給大家，如果喜歡我們的頻道，請訂閱我們，我們將會持續努力帶來更多優質內容。

【漂浮之島 Floating Island】
～ 藍帶第一課的法式甜品！ | 學會正宗蛋白霜 + 英式蛋奶醬 ～

▶▶▶ 食譜連結 Click link to see the recipe ▶▶▶ https://bit.ly/2FVTlWl
———————————————
之前與其他YouTuber合作拍片時，示範了這道當年我在藍帶第一堂甜品課中學過的「飄浮之島」。雖然很簡單，但好像不是太多人聽過或者吃過這到甜品。就讓我分享這道由最基本的蛋白霜和蛋奶醬組合而成的甜品給大家吧！
P.S. 學會焦糖裝飾也可以套用在其他甜品上呢！

Floating Island was one of the first desserts that I learned in Le Cordon Bleu Culinary Arts Institute years ago. It is a combination of meringue and creme anglaise. Let me share with you the techniques and details of making this classic French sweet indulgence.
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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）

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Korean cooking doesn't have to difficult!
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create an authentic, healthy, and satisfying Korean meal.

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"I will always choose a lazy person to do a difficult job because
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Every week I will share super yummy and authentic Korean
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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