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Perfection in Imperfection, Imperfection in Perfection by Janice Wong Book - Limited Edition
Perfection in Imperfection by Janice Wong Hardcover Book
Perfection in Imperfection by Janice Wong Hardcover Book - Limited Edition

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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. She continues to better herself and her creations through her tireless passion for innovation and creativity. Following this project, she will be launching a new culinary research facility, called 2am:lab, which will invite culinary geniuses and chefs from around the world to gather to experiment and create new flavours, textures and techniques with the intention to revolutionise the culinary world.

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.
  • Perfection in imperfection, imperfection in perfection
  • Main chapters of this book: Origins of Taste, Colors of Taste, Texture of Taste, Memories of Taste
  • Forword by Pierre Herme
  • 135 pages
  • Publisher: 2am:lab
  • Language: English
  • Edition published in SIngapore, 2011, LIMITED EDITION
  • A one of kind publication that has been uniquely put together in the spirit of the book and more specifically the book title: Perfection in imperfection / Imperfection in Perfection", the crumbling of the cover, tears and loose threads are intentional design design features and no defects.
  • Format: 12 x 8 (30 x 3.2)
  • ISBN: 978-981-0809551-8

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