關於 youfood ，我們在網路上蒐集到這些相關的討論、資訊與評價

[Pastry news / 甜點新聞] Fou de Pâtisserie is now available in 信鴿法國書店 Librairie Le Pigeonnier / Fou de Pâtisserie終於來台灣了！！（中文請按「繼續閱讀」）

Finally, finally, is now available in Taiwan! Ever since its first issue, I've been a loyal reader who'd never miss a single publication. It's been a while that I really look forward to seeing it on the bookshelves in Taiwanese bookstores, and now the dream has come true. Far gone the days waiting for the arrivals of the latest issue from your friends coming back from France, or from agencies of only limited availability. Starting from this month, Taiwanese readers could buy or order the magazine directly at Librairie Le Pigeonnier, Taipei.

Fou de Cuisine and Youfood Magazine are the surprises that come along with Fou de Pâtisserie. The former introduces the latest news, great chefs, amazing recipes, and world trends of French cuisine (and more), just as its big sister. The latter is the first-ever social-media-focused magazine talking about what's going on on Instagram and Facebook with regard to both pastry and cuisine. If you like Fou de Pâtisserie, you definitely don't want to miss the two.

Many thanks to my dear friend Linda @hinalys Yellow Sweets for introducing me to the founders of the magazine, to Julie, one of the founders of the magazine, for the kind messages and quick actions, and to Shannon and the team of Librairie Le Pigeonnier for making it happen. It's just a wonderful news to all the pastry lovers and readers alike in Taiwan and I'm sure it'll be a great help for the local professionals as well.

🍭 To know more of the 3 magazines, fashions in pastry world, and what we see nowadays on social media and traditional media platforms, don't miss my talk on the 11th November >> https://goo.gl/3PsPe9

🍭 To get more familiar with the French pastry world >> https://goo.gl/U3X5dG

🍭 What does Youfood magazine look like? >> https://goo.gl/7nWsYQ

熟悉法國甜點、身處甜點圈內、或是一直在追蹤我的讀者們一定都知道Fou de Pâtisserie這本極受歡迎的法國甜點雜誌。過去大家只能靠代買、或是在博客來上搶購少數幾本進口的雜誌，現在終於在台灣能在實體店面購買與訂閱了！

這本雜誌每一期介紹經典法式甜點、法國甜點主廚、甜點新聞與相關書籍等不遺餘力，編排活潑生動之外，每期都有大師食譜、還附詳細步驟圖，是喜歡法式甜點、希望能更加了解當前趨勢的讀者們絕對不能錯過的雜誌。

由台大的施蘭芳老師創立，信鴿書店目前是全台灣唯一一家專精法文圖書與出版品的書店，更經常舉辦各種講座與相關藝文活動。擔任台法文化橋樑多年，信鴿是我非常喜愛與尊敬的書店、更是最適合在台灣推廣Fou de Pâtisserie雜誌的平台。

這次要謝謝我在巴黎的好友、知名Instagrammer Linda @hinalys (Yellow Sweets on Facebook)幫忙，讓我可以直接聯絡到Fou de Pâtisserie的創辦人Julie、並介紹信鴿書店，最後促成合作。當初開始寫甜點專欄，初衷就是希望能讓台灣喜愛甜點的朋友們更加了解法式甜點與精緻文化的內涵，現在台灣的讀者們能夠因為Fou de Pâtisserie來台、更容易接觸到第一手知識與訊息、與法式甜點與當今甜點潮流直接接軌，真的是太好的消息！這次信鴿書店也一併訂了姊妹作與雜誌，喜歡法國廚藝、想知道社群媒體現在都在流行什麼的讀者，這兩本雜誌是你最好的選擇。

別再傻傻每月等著搶書，快直接聯絡信鴿書店吧（有單期購買與全年訂閱方案）！

同場加映：

🍭 《甜點時尚 X 媒體潮流：法國甜點界的黃金年代》講座：https://goo.gl/3PsPe9

🍭 <法國甜點大師群像：緒論 明星甜點師現象>：https://goo.gl/U3X5dG

🍭 Youfood雜誌介紹：https://goo.gl/7nWsYQ

📸：感謝信鴿書店提供美麗照片

[Pastry News / 甜點新聞] the 1st issue of Youfood Magazine is now available! / 新飲食雜誌Youfood Magazine創刊（中文請按「繼續閱讀」）

The first food magazine focusing on social networks and social influencers are now available in all the kiosks in France! This magazine tells you what's à la mode at the moment and where to look for those what are chic. It presents the best and the most interesting food throughout social media platforms like Instagram, Facebook, and Youtube, and introduces social influencers that you should follow.

If you still remember, I was invited to a Saint Honoré tasting earlier. I am really honored to be one of the judges. Now you can find in it the details of the story and how we judge a good Saint Honoré ;-)

Envious? Don't worry, my own French pastry tasting classes in Taipei should come soon. Stay tuned.

還記得我五月的時候參加一個聖多諾黑泡芙品嚐會嗎？有追蹤我Instagram的朋友們一定也記得那堆我吃到差點暈倒的泡芙奶油山。現在你可以在Youfood Magazine這本雜誌上讀到那些我與朋友們用身材與健康換來的寶貴評鑑了！

昨天熱騰騰剛剛在法國上市的Youfood Magazine，是一本全新的飲食雜誌，它和諸如Fou de Pâtisserie、Fou de Cuisine還有@YAM等雜誌不同的地方呢？這是一本著力在介紹最新飲食潮流、社群媒體與社群意見領袖的雜誌。想知道現在在Instagram、Facebook、Youtube上面又流行什麼，要到哪裡、追蹤誰才能獲得最新飲食消息與創意，看這本雜誌就對了。

我非常榮幸受邀去參加創刊號的品嚐會，那時花了兩小時測試了8家知名甜點店的聖多諾黑泡芙，從整體外觀、口感、口味、各元素之間的均衡分別給分、選出巴黎最美味的聖多諾黑。想知道詳細情形，去巴黎的時候別忘了帶一本！

台北的朋友們也別太羨慕，我的法式甜點品嚐與鑑賞課正在與合作夥伴們討論規劃中，下次讓我們一起來看看台北市最美味的甜點花落誰家。

不想漏了即時消息，千萬別忘了追蹤我的Instagram @applespoon，每天的Stories還有更多要告訴你的！

"Ginataang Alimango"

Ingredients:

Alimango
Salt
Garlic, minced
Onion, minced
Knob Ginger
Cooking oil
Coconut milk
Black pepper
Chili
Squash (Kalabasa)
Chili leaves (Dahon ng Sili)

Instructions:

In a pot, steam the crabs for 10 to 15minutes
sauté the garlic, onion, and ginger
Add Squash and chili leafs
Add the ground black pepper and 1/2 coconut milk then bring to a boil
Addsalt to taste and cook until the squash cooked
Put the crabs in the pot and mix until evenly covered with coconut milk. add the 1/2 coconut milk Simmer for 5 to 10minutes.

(Note: If crabs were steamed prior to cooking, 5 to 8 minutes is enough)

Serve hot. Share and Enjoy!

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Ingredients:

Shrimp
Butter
Coconut milk
Coconut cream
Garlic, Onion, Ginger, and Chili minced
Black pepper and Salt
String Beans (Sitaw)

Instructions:

Heat butter in a pan
Sauté Garlic, Onion, Ginger, and Chili
Pour-in coconut milk. Let boil and reduce to half. Note: this is done by letting coconut milk evaporate by boiling in medium heat.
Add ground black pepper and salt.

Turn-off heat and then transfer to a serving plate
Serve.
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Enjoy!

#foodtech #foodporn #foodblog #howto #husbandskitchen #lutongMacau #filipinostyle #youfood #foodstagram #lutongpinoy