生巧克力：令人震惊的巧克力故事与食谱 Raw : Shocking Chocolate Stories & Recipes

基本信息

Publisher ‏ : ‎ Lannoo Publishers

Publication date ‏ : ‎ August 4, 2026

Language ‏ : ‎ English

Print length ‏ : ‎ 224 pages

ISBN-10 ‏ : ‎ 9059961315

ISBN-13 ‏ : ‎ 978-9059961319

Item Weight ‏ : ‎ 1.61 pounds

Dimensions ‏ : ‎ 8.66 x 0.9 x 11.02 inches

页面参数仅供参考，具体以实物为准

书籍简介

本书将巧克力视为一门艺术，收录了融合科学、传统与想象力的突破性创意配方：从爷爷的巧克力鼹鼠到为沃尔特·范·贝伦东克 (Walter Van Beirendonck) 打造的奇特果仁糖。

在这本书中，您将了解朱利叶斯·佩尔松 (Julius Persoone) 的方方面面，从巧克力大师到普通人，更重要的是，从艺术家到普通人。深入幕后，探寻朱利叶斯的人生：他如何以非传统的方式摆脱了父亲的光环；他如何从小就怀揣着远大的梦想，起初抗拒自己的使命，却像猛虎般紧紧抓住它；他始终保持真诚，拥有无限的好奇心和远超同龄人的进取心。本书包含40道美味配方，每一道都带有朱利叶斯鲜明的个人风格。

Chocolate as an art form, with recipes for groundbreaking creations that combine science, tradition and imagination: from grandpa's mole to the eccentric praline for Walter Van Beirendonck.

In this book, you'll get to know Julius Persoone, as a chocolatier, as a person, but above all, as an artist. Delve behind the scenes and into Julius's life: how he unconventionally broke free from the fame of his beloved father. How, even as a child, he dreamed ambitiously, initially resisted his calling, but then clung to it like a tiger. Always honest, with boundless curiosity and an unparalleled drive for someone so young. With 40 delicious recipes with an unmistakable Julius signature.

作者简介

巧克力大师多米尼克·佩尔松之子朱利叶斯·佩尔松自2019年起担任TheChocolateLine的创意总监兼生产主管。他将科学的严谨与美食的创新精神融合，以其独特的发酵工艺、天然食用色素，甚至为喉癌患者制作的巧克力而闻名。朱利叶斯是弗兰德斯旅游局的全球演讲大使，致力于探讨巧克力的未来发展。2023年，高勒米罗美食指南将朱利叶斯评为“2023年度巧克力大师”。

Julius Persoone, son of renowned chocolatier Dominique Persoone, has been the creative director and head of production at TheChocolateLine since 2019. He combines scientific precision with gastronomic daring and is known for his fermentation techniques, natural food colorings, and even pralines for throat cancer patients. Julius is a global speaker and ambassador for Visit Flanders, giving lectures on the future of chocolate. In 2023, Gault&Millau named Julius 'Best Chocolatier of 2023.'