Perfection in Imperfection

Like every other chef in the world I have loads of cookbooks, and recently I have added one to the collection and I wanted to share this one with you since it is such a rare one. The book title is "Perfection in Imperfection" and comes from the talented hands of Janice Wong, maybe unknown to some, but I'm sure not to all. Janice Wong is the chef/owner of 2am:dessertbar in Singapore.



She studied pastry arts in "Le Cordon Bleu" in Paris, and was working behind the stove in some of the most cutting-edge restaurants like Room4dessert, WD50, L20, Alinea and Per se. But also she worked for the great european chefs like Pierre hermé and Oriol Ballaguer. She recently added the 2011 Pastry chef of the year award to her portfolio and is opening her own culinary research facility, called 2am:Lab, where chefs from around the world can gather and create new flavours, textures and techniques.



The book shows us exactly what the title says, it shows us perfection in imperfection. And she could not have found a better name for her book to show us her visions of art meeting pastry. The book showcases a lot of technique and is full of interesting pastry combinations. I can only say that this is a book that should be in every (pastry)chefs collection, so if you dont have it then just go and buy it on http:/perfectioninimperfection.com/.