[Okapi Column / 博客來OKAPI 專欄］#書桌上的甜點時光 / The pâtissière at her desk (for English, please click “see more”)
經過長時間的規劃與細心設計，我在 #博客來Okapi 的新甜點專欄終於上線了！未來我將會在這裡和大家分享我喜歡的 #甜點相關書籍、並帶領大家 #從歷史文化的角度，#深入看法式甜點在法國人生活中扮演的角色。
專欄第一篇要和大家介紹的是我過去這一年來最喜歡的一本書《#甜點教父河田勝彥的鄉土甜點之旅》（繁體中文版由瑞昇文化出版）。在日本有著崇高地位的河田主廚不僅是個巨匠，更是一個認真的研究者。我真心認為，光憑這本書裡呈現的內容，法國就應該頒給他騎士勳章：
🔖「他記錄旅法期間所見所聞的寶貴作品，收錄了法國全境10個區域共140種甜點。每個食譜前面，都會介紹該甜點的來源故事、相關文獻紀錄，並說明他如何加入個人特色、改良原有的做法，有時也會提到他當時品嚐該甜點的回憶。他的書寫超越了精確的甜點食譜，充滿了對法國甜點文化、風土人情的深厚情感，也是讓本書更加獨特的原因。」
不管你是個甜點人、還是甜點愛好者、抑或喜歡法國歷史文化，你一定都會被本書豐富的內涵折服。快點開連結深入了解河田主廚與本書的魅力！
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My new column on French pastry on Okapi is now online! I’ll be sharing my favorite books and talking about the importance of pastries in daily life in France from a cultural and societal perspective.
“La Belle Histoire de Gâteaux Provençaux” is the first book I want to share with you in the first post. Chef Katsuhiko Kawada, the author of the book, is a maestro in Japan. He has trained hundreds of pâtissiers in Japan and influenced a whole generation. Besides being a pastry chef, he’s no doubt a serious researcher. He’s collected numerous recipes from all over France and has reinterpreted them by adding in modern modifications and his own ideas. His pastry shop “Au Bon Vieux Temps” in Tokyo is regarded as “a museum of French pastries”.
“140 recipes from 10 regions in France are covered in this book, in which he also shares his experiences as a pâtissier and a traveler in France back in the 60s and 70s. A brief history of the specific pastry and the story of him encountering it are presented before each recipe. His writing is far more than just a recipe book but a memoir of a great pastry chef, which makes this book especially charming and interesting to read.”
Whether you’re a pâtissier, a pastry lover, or a person who’s interested in history and culture, this book is a not-to-miss. Click on the link below now and discover more!
#yingsbookreviews #河田勝彥 #katsuhikokawada Au Bon Vieux Temps（オーボンヴュータン）
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