Perfection in Imperfection / Imperfection in Perfection: A Culinary Journey Through the Senses - Couverture rigide

Wong, Janice

Couverture rigide

ISBN 10 : 9810902476 ISBN 13 : 9789810902476

Editeur : Gatehouse Publishing, 2015

A propos du livre

Présentation de l'éditeur :

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 Hermé to Spanish chef-restaurateurs 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; or 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.

Biographie de l'auteur :

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 Hermé. 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 revolutionize the culinary world.

À propos de cette édition

• Éditeur: Gatehouse Publishing
• Date d'édition: 2015
• ISBN 10: 9810902476
• ISBN 13: 9789810902476
• Reliure: Relié
• Numéro d'édition: 2
• Nombre de pages: 124