Poached, scrambled, boiled, whipped into a cocktail, transformed
into a painting medium, tossed at an enemy's house. As the most
striking of paradoxes, the egg exists in happy suspension between
humble household ingredient and ever-powerful source of life. One
of the most enduring symbols throughout antiquity, eggs were used
by the Romans to dispel evil spirits, modeled as priceless
artifacts for the Russian nobility, and were woven into Egyptian
mythology. In the debut volume of TASCHEN's series with
cult-favorite The Gourmand journal, we celebrate the link between
food and culture in a visual and literary exploration of the
powerhouse kitchen staple. A collection of original essays and
archetype recipes, from the perfect poach to artful desserts,
celebrates the diversity of culinary traditions around the world.
The Gourmand's Egg. A Collection of Stories and Recipes is
illustrated with exclusive commissions by acclaimed still life
photographers-equal parts sumptuous, absurd, lurid, mouthwatering,
and undeniably The Gourmand. Rounding out the volume are works from
art history's titans, including Salvador Dali, Jean-Michel
Basquiat, Frida Kahlo, David Hockney, and Man Ray alongside texts
from chef, food writer, and critic Ruth Reichl and writer and
editor Jennifer Higgie, and more. "In cooking - as in almost
every-thing else," Reichl said. "It all starts with an egg."
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