關於 turntable意思 ，我們在網路上蒐集到這些相關的討論、資訊與評價

[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

[超話撈DJ Rob Swift機翻]不要讓控制器控制你！
　
我們站在2019年NAMM展的最先端，很難不理解DJ科技是如何隨著時間的推移而不斷發展的。昨天的DJ花了不少時間才取得進步的技能，今日DJ只需按一下按鈕就可以混音和刮碟了。擁有智慧的DJ們如Cash Money重新定位唱盤技術（對戰手法），面對唱臂與轉盤向前無法倒轉的阻礙而使DJ在手法上進行思維，這些DJ藝術正逐漸被淘汰。科技正在改變我們的思維方式，達到我們不需要思考的程度。電腦DJ軟體為我們做識別歌曲所有內容，為DJ文化發明一些簡單手法(像Iphone使用般便利)，卻封閉了批判性思維。這樣的數位DJ革命性改變。DJ app和控制器反而阻止了人性思考與手工的唱盤DJ文化。
　
作為一個35年的老兵，我可以自信地說，數位DJ的好處是會付出代價的。如果您擁有一個控制器，但從未體驗過在唱盤上DJ的感受，現在是時候問問自己以下3個問題：
　
1.在開始混音之前，我是否在眼睛一直偷瞄筆電螢幕以確認兩首歌曲的bpm是否匹配？(恭喜你獲得Serato Face成就)
　
2.是否更喜歡用視覺而不是聽覺來完成一項基本的技術，比如說丟歌(過歌／切歌)？
　
3.我能在不使用數位cue點(提示點)的情况下做出beat juggle嗎？”
　
如果你對這些問題中的任何一個都回答“是”，你可能想重新考慮一下你想要抓住這些科技公司推給你的每一件閃亮的新玩意兒的願望。(意思是你沒有數位科技也能把DJ做的很好)
　
學習如何用耳朵和手去接觸混音有不可估量的好處。無論是Mista Sinista's "Catch The Beat"還是我的 "Welcome To The Terrordome"，這些經典的段子都給我們帶來無與倫比的實質感，超越了Serato基本功能帶給的一切。事實上，今天我們使用的DJ軟體和花哨的混音器僅僅是一種框架把我們限制在之前DJ使用黑膠就早已創造出的DJ文化歷史技能，且讓我們無法再更進一步思考成長。
　
不要誤會我。我相信科技，我完全支持它，但决不會讓電腦軟體或強大混音器硬件决定我創造力的界限。
　
https://www.youtube.com/watch?v=YPWeyJ-F7-s

As we stand on the cusp of the 2019 NAMM Convention, it's hard not to appreciate how DJ technology continues to evolve with each passing year. Today, "DJs" can mix and scratch at the press of a button. Technical skills that took yesteryear's DJ painstaking time to advance, can be acquired in an instant. The mental resourcefulness from DJs like Cash Money to reposition a turntable (i.e. "battle mode") in order to remove it's tone arm from obstructing their hand movement towards the turntable's platter is gradually being phased out of DJ art. Technology is altering the way we think to the point we don't need to. Computer coders do the discerning for us, feeding DJ culture gizmos that discourage critical thinking. Talk about game changing. DJ apps and controllers are antiquating the turntable right before our eyes.

As a 35 year vet, I can confidently say, the perks of digital DJing do come at a cost. If you own a Controller but never experienced what it feels like to DJ on turntables, this is the time to ask yourself the following 3 questions:

1. "Am I looking at my laptop screen to confirm the bpm of two songs are matched before introducing a mix?

2. "Do I favor my sense of sight over my sense of hearing to perform a task such as basic as dropping?"

3. "Can I Beat Juggle without using cue points to reset myself at 12 O'clock?"

You might want to reconsider your desire to get hold of every shiny, new piece of gadgetry pushed upon you by these tech companies if you answered YES to even one of those questions.

Learning how to mix by ear and scratch by hand bring with it benefits that are immeasurable. Whether it's Mista Sinista's "Catch The Beat" or my "Welcome To The Terrordome", such classic routines bring with them a texture that's unrivaled by anything we've concocted since the advent of Serato. In fact, the DJ apps and fancy shmancy mixers we use today merely serve as a means for refining the skills both of us have previously attained back when we were "limited" to using vinyl.

Don't mistake me y'all. I believe in technology, I completely support it, but never to the extent that I'll let a computer coder or a mixer's firmware dictate the boundaries of my creativity.

🎥 Courtesy of Battle Sounds : Hip-Hop DJ Documentary #turntabletuesday #daoddcouple #djrobswift #mistasinista

當國外一片叫好對新科技phase歡呼中，DJ Rob Swift提出了不同的思考方向。
　
猜想他也不是全然反對，因為他也用Rane62跟djm-s9等數位產品。他的說法在於大家太容易隨便就接受了新科技取代人工這件事然後沒有疑問思考。「我沒聽說一個吉他手會抱怨他的琴弦一直壞掉需要換，他只是繼續換掉它然後繼續演奏」然後他舉了影片當例子，DJ Aladdin在比賽中左右交換時唱針多次跳針，通常這樣會搞亂原本既定的段子難以處理而亂掉內容，但Aladdin馬上用經驗跟記憶去判斷唱針大約跳針的位置且很快的用不同風格改變演出的內容，而且最後完成極美好的90秒旅程。
　
2000年後科技跳躍至電腦控制器跟各式樣的樂器跟DJ數位門檻降低，完全不需任何技術即可使用，至今2018更多厲害不費工的器具誕生不該只是為了服務商業跟讓一般人去消費玩耍，這些器材公司這些年來漸漸的沒有尊重DJ或音樂人來設計產品，而是強迫他們來為自己設計的產品代言，說實在這些產品大都缺乏了真正的DJ創意精神或音樂概念而且功能都很糟很表面功夫。
　
如果只是有錢跟圖方便，就算是擁有了多少台先進鼓機樂器合成器跟數位DJ器材，在演出大家看起來都一樣很沒意思。

I've been quiet all weekend about phase. Actually, practicing silence has been my method of operation as of late when it comes to the corny DJ shit I be seeing from so many of y'all. But this morning I woke up to a video of a guy lifting a control record off the turntable with that phase gadget still attached to it, making a mockery of scratching to be honest, and I just couldn't fight off the compulsion to speak my peace on the subject.

People are so removed from the truer days of DJing they get easily sucked into technology hype. The DJs I see salivating as they look on while one of their DJ heroes is testing out the product will never be remembered or respected for the new DJ software being pumped into the scene by corporations that honestly care more about getting your money than whether or not you're developing your skills. The only true path to building and cementing your legacy in this art is down a one-way road called Practice Street.

It's to the point now where soon muhfuggas are just gon' be like... "Fuck it, I'm cool wit' letting technology do all the work for me. This way things can sound perfect and we don't have to worry about needles breaking or any of the stuff that DJs naturally deal with."

*I've never in my life heard of a guitar playing bitching about his guitar strings breaking. Dude just replaces it and continues playing.

Here's rare footage of DJ Aladdin's first round set in the 1989 New Music Seminar for World Supremacy. The beauty within the 90 seconds you're about to see/hear lie within this routine's imperfections.

Timeline
0:13 - Aladdin releases the right turntable and starts his 90 second round.

0:15 - Aladdin begins to obliterate the left turntable with some of the most aggressive scratches I've ever heard him execute in all his battles. *I think the sound he chose to manipulate (the word "Goes" from Orbit's "The Beat Goes") plays a major roll in his cuts sharpness.

0:29 - By now, Aladdin swaps over to the right turntable and starts going back and forth between both decks. Prepping to showcasing his "Juggling" abilities.

0:38 - Aladdin launches the right turntable and it skips on him.

0:41 - Once more Aladdin sets up to launch the right turntable and it skips for a 2nd time. It's obvious by now he's trying to "Juggle" the words "BEAT GOES" on both turntables but something is wrong with the right deck.

0:44 through 0:47 - You see Aladdin feverishly trying to launch the right table from the start point he intends but it refuses to cooperate. (*See 0:43: Aladdin gives the right deck a quick glance. He knows something is wrong).

0:48 - You could tell that as Aladdin is trying to trouble shoot the issue he's having with the right turntable he realizes he's running out of time in the round and needs to act fast before the buzzard signaling the round is over is heard.

0:50 - As Aladdin jumps back into some scratches on the left turntable he decides "...to hell with this" and stops the faulty deck's platter and commences to coax an entirely new rhythm from the left turntable. He rides the left table for 24 seconds!!!

1:14 - Aladdin moves back to the left turntable in one last ditch attempt to get that side of his set up to cooperate but to no avail.

1:21 - Aladdin jumps right back to the good ol' reliable left turnable, sets himself up, stops the right platter and improvises a clever escape out of a challenging first round.

I've witnessed my share of DJ battles and I can genuinely say this is one of the most exciting rounds of any competition I've seen. Not so much because Aladdin did something out of this planet or anything. It was that we were able to see an expert in his craft spontaneously figure out a way to work around the technical difficulties he experienced in his round. I so miss that rawness man. I've seen battle DJs cave in to that tension and end their round early. But when you're the pedigree of an Aladdin, you stay cool, calm and collected and rise to the occasion and figure out a way create magic anyway!

That coolness, that calmness, the skill you see in this video was cultivated from years of walking down Practice Street. I suggest a lot of y'all take a stroll down that road. You'll find yourselves there.