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Perfection In Imperfection, by Janice Wong
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A unique way of seeing and thinking, and an attention to detail are what shape Chef Janice Wong's inventive desserts - creations applauded by some of the world's most celebrated chefs from French chocolatier-patissier Pierre Herme to Spanish chef-restauranteurs Juan Mari and Elena Arzak.
Through this book, the creative mind behind 2am:dessertbar invites you to enter her world. It is a world where beauty is everything, where no detail is too small to appreciate.
This is not an ordinary cookbook. It is an exploration of the mind and senses, of perceptions and emotions. The chapters - Origins of Taste, Colours of Taste, Textures of Taste and Memories of Taste - explore the inspirations behind each of her creations, be it the unique, natural flavour of an ingredient, a distinct hue that evokes an emotion, an unexpected texture that jolts the senses, a nostalgic taste that allows the mind to wander back to childhood days. These seemingly disparate sources of inspiration and the creations that stem from them are all threaded by a commonality, a pursuit for perfection in imperfection, and an appreciation of imperfection in perfection.
Welcome to Janice Wong's artistic, gastronomic world of flawless imperfection and flawed perfection.
- Sales Rank: #162018 in Books
- Published on: 2015-02-20
- Original language: English
- Number of items: 1
- Dimensions: 12.00" h x 1.00" w x 8.00" l,
- Binding: Hardcover
- 135 pages
Review
"The love of good food is an undeniable source of happiness and Janice, through her creations, has made us taste happiness, and other beautiful emotions. Delicacy, elegance and the right blend and balance of flavours characterize her style." - Pierre Herme
About the Author
From her humble beginnings at Le Cordon Bleu in Paris, Chef Janice Wong quickly moved on to working with celebrated chefs like Will Goldfarb, Oriol Balaguer, Grant Achatz, Arzal and Pierre Herm�. Her innovative take on desserts and her ever-evolving creations have won her the 2011 Pastry Chef of the Year Award at the 2011 World Gourmet Summit and more recently has been named Asia's Top Pastry Chef by San Pellegrino World's 50 Best. She continues to better herself and her creations through her tireless passion for innovation and creativity.
Most helpful customer reviews
7 of 7 people found the following review helpful.
I'm sorry to say this but..
By TAI-WOOK AHN
This book fits well along with her working back ground. But I was expected more than just a molecular gastronomy. The way of cooking in this book might be super fancy and most stylish these days. But for me it was just different type of molecular gastronomy cookbook. And the assembly part of some recipes are unclear. I couldn't even find that some indicated ingredients in the picture that taken beautifully.
6 of 7 people found the following review helpful.
Exquisite performance
By B. Thomas
I used to work as a pastry chef long before liquid nitrogen became a kitchen staple. This a a professionals dream book. No stories, just a brief biography. Detailed recipes that are not designed or written for everyday bakers. Ingredients that might be daunting to find. But everything is still workable with care and patience. Without the beautiful graphics this is a set of kitchen directions that expects the cook to know what he or she is up to. Proceed with care!
9 of 10 people found the following review helpful.
One of my favorites
By Chris Macchi
This is an awesome insight into the mind of one of the worlds most artistic pastry chefs. I highly recommend this book to anyone who is interested in jaw dropping photography and great pastry.
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