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Dolce

Dolce

  • Door Yi-Tzu Pan & Ludmilla Kogan
  • Release 20-4-2010
  • Media-indeling CD
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This album use sphere recording Technique, when you use headphone hearing this album, you will feel amazing phantom image scene in front of you, not just in your brain. Yi-Tzu Pan, a girl with strong passion toward dessert. After a proper meal, she always queries with her twinkling eyes: what's next? Her quotes "girls has a spare stomach for dessert". During the recording, we can't help discuss food when encountering the difficulty to best express the piece. Maybe for those who are sensitive to music also carries sensitive sense of taste. From time to time I am stunned by the fact that we shared the same thoughts that certain music pieces goes with certain food. Relying on the memory of delicacy, we create the character piece just as delicate. Isn't dessert like character piece? A condensed piece has to deliver sufficient emotion and music contrast to draw people's attention and trigger the desire to listen and taste. It is exquisite, precise and yet a perfect ending of a great meal then leaves you to linger for more. We wish this album would deliver the same to enrich your sensation. 1. Ispahan / SALUTE D'AMOUR - Edward Elgar Ispahan, an ancient country and also a name of rose breed. Nevertheless, inspired by the fresh dessert gourmet, Pierre Hermé, Ispahan enjoys a more beautiful linkage to rose-raspberry macaroon. The tangy acid of raspberry is embraced by the sweetness of lichee. Along with the remarkable marriage, it comes with the delight fragrance of roses. What dessert could fit better with the "Salute D'amour' from Edward Elgar? 2. Truffettes au chocolat/ VOCALAIS - Sergei Rachmaninoff Truffette doesn't actually include truffle. Instead, it is a rich chocolate ball coating with cocoa. The origin came from it's outlook. Truffette is so easy to melt even on your finger tips. When it melts in your mouth, it swirls with cooca and brings the exquisite mouth, which feels just like this "Vocalais" from Sergei Rachmaninoff. The piece carries on and on, and seems to bring your thoughts to the furthest. 3. Delizia al Limone / SICILIENNE - Gabriel Fauré 'Delizia' means pleasure, lust, or pure land. 'Delizia al Limone" therefore refers to the pleasure of lemon. This is a specialty dessert in Sorrento peninsula where is famous for lemon. The fragrance comes from it's specialty, Limoncello. You will miss it in neither the cake paste nor the lemon sugar coat. The refreshing taste and the fragrance spreads over your mouth, which seems to bring you imagination to the endless grassland in Sisley island and the mountainous hills. 4. Tiramisu / MELODY FROM ORPHEUS - Christoph Willibald Von Gluck Tiramisu is the typical dessert in Italy. The initial mouth feel is the fresh and tender mascarpone cheese. Then, the ladyfinger, sprinkling with espresso, interlaces with the coffee fragrance and swirls with the bitterness from cocoa. This is what Italians' so called La Bella Vita. 5. Schwarzwald / ANDANTE FROM SONATA IN G MINOR - Sergei Rachmaninoff Traditional black forest cake represents the desert philosophy in German style. It is said that at early stage the black forest is composed of the paste with fresh cream and cherry liquor. Later, to make the mouth feel more delicated, it adds chocolate, which again also enriched with cherry liquor. There are two outstanding source of the origin of name, black forest. One is to description of the appearance garnished with chocolate chips and the other is exactly because of the specialized products in the black forest region. 6. Chocolate Lava Cake / VALSE SENTIMENTALE - Pytor Ilyich Tchaikovsky So profound, so passionate just as "Valse Sentimentale" by Pytor Ilyich Tchaikovsky. You must feel the sensation of the moment when chocolate lava cake releases rich and dark chocolate lava. The flow is so elegant and gently the chocolate stagnates on the China. As to the sentiment, it is the truly sentimental when the dessert plate is about to empty. 7. Edel-Bitter-Chocolade / WIE MELODIEN ZIEHT ES MIR - Johannes Brahms Dark-bitter chocolate. The dark orange chocolate is the favorites of many German musicians. Some chocolates are made to allow you literally peel off to indulge just like the real oranges. As to why many cellists infuse the dessert with "WIE MELODIEN ZIEHT ES MIR" by Johannes Brahms, I think it's because from the surface, Brahms's pieces is thick and steady, which comes from his sophisticated tradition. And yet deep down into the soul of the music, the music is as passionate as the sparks from the zestful oranges. Another way of having dark and bitter chocolate is to blend into mousse and goes with fresh oranges. It creates the remarkable yummy tastes inspiring by the bitterness of dark chocolate and the sweet sourness of oranges. 8. Green Tea Cake / LIED OHNE WORTE - Felix Mendelssohn Green tea cake carries the velvety sweetness. After highlighting with the flavor of Brandy, it brings the profound winery fragrance and embraces the full-bodied sweetness. The appearance is roasted in dark brown but the natural crack reveals the fresh greenness of macha. The tea powder is gently grounded and produces in the most dedicated way to remain the true color and aroma of tealeaves. The profile of cake is with the slightly dark green, which brings even better the essence of tea aroma compared with the romantic light green. The cake is enriched with the invigorated red beans, which copes the best with Mendelssohn to swing with the layers of joyful aroma and delightful music. 9. Sacher Torte / ÉLÉGIE - Jules Massenet Iit seems that Austrians knows how to enjoy desserts better than Germans from the sustaining dessert tradition from Austria-Hungary Empire. The imperial chef, Franz Sacher invented Sacher Torte in 1832. In between the dedicated spongy cake, it fills with a layer of sweet apricot sauce. So is on the out layer of the cake. Then it showers with one thick layer of chocolate sugar. Normally it serves with whipped cream on the side to go with the slice to balance the sweetness. It is wonderful to enjoy with a cup of Vienna coffee to interlace with the bitterness and sweetness and brings us back to the prime time of Austria-Hungary Empire. 10. Millefeuille / MÉDITATION - Jules Massenet Mille-feuille is translated from French. The layers of pastry are called feuillete, eg. leaves, which is what presents after baking. Statistics shows that according to the traditional recipe, there could be 729 pairs of double layers, which is close to a thousand. Further, if following the fresh gourmet, Adre Guillot, Millefeuille could pile up to 2048 layers, which are double thousand layers. The taste is naturally more crunchy and delightful. The puff pastry is warm and crispy but the filling is cool whipped cream and mashed pear, which brings the sweet and sour mouth feel. The gentle appearance is as angles. Surprisingly, after tasting the fillings, it's amazed to learn that it's the temptation from the devil and unforgettable. Millefeuille is the kind of dessert that fights against the time. Better indulge yourself with Millefeuille in the most intensive seduction. 11. Vienna Coffee /APRÈS UN RÊVE - Gabriel Fauré Feels like to have a cup of coffee after a dream? The Vienna coffee brings the consistent luxury of the palace style. From the edge of the cup, tenderly infusing the syrup into black coffee then topping with snowy white whipped cream. Before the whipped cream melts like iceberg, do rapidly sip the cool whipped cream. Then it comes with the aroma and bitterness of hot coffee and ends with the silky syrup. Reality and dream stagger but explicit between each other and it seems echoing "Après Un Rêve". 12. Mousse de chocolat blanc / LE CYGNE - Camille Saint-Saëns Mousse de chocolat blanc has a more appropriate name: summer passion. Beneath white chocolate mousse, the sourness from the fresh red raspberry jelly mingles perfectly with the sweetness of white chocolate. Of course, the puffy spongy cake is the best to greet the summer senses. Such a delicacy and elegance, isn't it like swans gliding on the lake? 13. Fondue au chocolat / CHANT DU MÉNESTRE - Alexander Glazunov Having the warm fondue au chocolat always brings the utimate sensation and pleasure. The heavy silky chocolate sauce flows and spreads the tempting aroma in the air. All the dazzling tomatoes, bannas and oranges only arouse your eagerness to dip them in the dark brown sauce and indulge in the ultimate sensual moment of the decadent chocolate sauce and succulent medley of fruits. 14. Éclair / NOCTURNE IN C SHARP MINOR- Frédéric Chopin The famous fresh dessert Éclair is heard as the fundamental course to train a dessert chef. Simply, it is a long-shaped cream puffs topping with a layer of shiny caramel or chocolate paste. Due to the reflection from the layer, so the name is called. Chopin played by Yi-Tzu Pan delivers silky tenderness just like the twilight from dreams and sparks as if the dawn hidden behind the silk. 15. Crema Catalana / TANGO - Isaac Albéniz Crema Catalana looks alike creme brulee, but the texture is buttery rather than pudding. The rich custard cream offers you the cold mouth feel on the top and warm on the bottom. And the color is ambor with the transparant brown. The crunchy caramel from the top releases the honeyed aroma and heat. Make sure breaking the surface layer via rhythmic tempo by spoons. The rich buttery pudding would extends rapidly to contrast with the powerful tango. Let the chapter begin.... (Hongjen Huang, Yu-Jie Chen, Translation by Shinying Lin) YI-TZU PAN, CELLIST "Yi-Tzu is a talented musician, and will be a star in the near future. Her music is perfect."...... YO-YO MA "Yi-Tzu Pan is a bright Star from Asia."......WASHINGTON POST "After enjoying Pan's performance, I found a real musician."......Prof. ALDO PARISOT "Yi-Tzu Pan's music is fluent, powerful, and admirable...already a Maestro."......SINGTAO NEWS (USA) Yi-Tzu Pan, born in Taiwan, received professional cello training from young age with Prof. Victor Chpiller, who was Mstislav Rostropovich's apprentice. After attending national competition at age 12, Yi-Tzu received 1st prize in the Taiwan National Cello Competition. The following years, she won 3rd prize at the Shanghai Cello Competition, the prize for "Best Stage Presence," and 2nd Prize for Excellence at the Okinawa Sugar Hall Selection for New Artists. She was chosen as Taiwan's representative, and was youngest entrant, at the Prague Spring Music Competition. Again, Yi-Tzu represented Taiwan in the International Rostropovich Cello Competition. She was named "Best Cellist" and won 2nd Prize for Excellence in the Philharmonic Radio Taipei Music Competition, and has played with the National Symphony Orchestra with honors. In 2008, she won 3rd Prize in the Brahms International Cello Competition, receiving excellent critical reviews. Yi-Tzu has been guided by David Chen, Aldo Parisot, Alain Meunier, Wolfgang Boettcher, Eberhard Feltz, Yvan Chiffoleau, Karine Georgian, and Yo-Yo Ma. For her excellent performance, she was invited to be Master and Soloist in the Taiwan National Orchestra, and awarded by the President. In 2008, under the guidance of Prof. Stephan Forck, Yi-Tzu graduated with full grade honors from the renowned Academy of Music "Hanns Eisler, Berlin". Yi-Tzu performs internationally as a soloist. She played with the Romania National Symphony Orchestra, Shanghai Symphony Orchestra, and Taiwan National Symphony Orchestra, performing at Musikverein in Vienna, Lincoln Center in America, and Berlin Philharmonic Hall. Yi-Tzu is regularly sponsored by respected Chi-Mei Foundation, Taiwan, which also provides her superb cello. Yi-Tzu Pan's latest CD album, "WINTERREISE," the essential vocal art of Franz Shubert, was released internationally in 2008 by Bel Canto Musicale Co., Ltd., Taiwan's leading classical music publisher. LUDMILLA KOGAN, PIANIST Ludmilla Kogan was born in Moscow in 1988. She started her first piano classes at the age of six. She was only eleven got permission to study music at the Hanns Eisler University of Music in Berlin. Ludmilla won more 1 Prizes in the Young Musicians competition with piano solo, piano-violin duets, piano chamber music, piano accompaniment,as well as acheiving various other honours in the field of classical music. She received the 1st prize at the international Steinway-piano contest in Berlin in the years 2000, 2002 and 2004.Several special prizes, including the Berlin Symphony Orchestra, the special award of the Chopin-Society in Cottbus,the Audience Prize and Special Prize of the "German Romanticism" for the best interpretation of contemporary musical composition. She has performed successfully as a soloist with the Berlin Symphony Orchestra at the Philharmonie Berlin and Rundfunk-Sinfonieorchester Berlin.Since May 2001 Ludmilla has been a member of the international Academy of Music which supports highly talented pupils in Germany, teching piano and chamber music. About this Recording The biggest challenge to recording the cello lies in how to maintain it's unique character of expressive wood. Listening to a cello, we can literally feel the wood. However, when made into a CD, it can sound like plastic. High frequency sounds, originating mainly from the power supply, penetrate into music during the process of sound recording. Stereo noises are enhanced and low frequencies may become feebler. Therefore, in order to properly capture the solid, yet subtle low-frequency character of the cello, interference of high-frequency electromagnetic noise in analog and digital signals must be prevented, as much as possible, throughout the entire path of recording. Though heavier in weight, with high temperature and relatively low efficiency, we always use a traditional transformer, to preserve the gentle, smooth integrity of wood.

Details

Titel: Dolce
Releasedatum: 20-4-2010
Label: CD Baby
Media-indeling: CD
UPC: 4715104080235
Objectnummer: CDBY040802
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