The Gourmand’s Egg. A Collection of Stories and Recipes
50Edition: EnglishAvailability: In Stock“…an absolute playground for the eyes and mind.”
“Celebrating the endless possibilities of the egg… whether it’s poached, scrambled, boiled, whipped, deviled, painted, or even tossed, the egg is here celebrated in all its various guises: as both humble household ingredient and ever-powerful source of life.”
“The Gourmand's Egg. A Collection of Stories & Recipes dives into the cultural relevance and history behind the oval wonder, while blessing our eyes with the most eclectic visual companions we've ever seen inside the pages of a cookbook.”
“…turns the staple (ingredient) into a star, and charts its significant beyond the kitchen.”
“A closer look at how eggs became a complex motif in countless works of art.”
The Gourmand’s Egg. A Collection of Stories & Recipes
50The Mighty Egg
A cultural and culinary history of our favorite household ingredient
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 Dalí, 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.”
The editor and art director
The Gourmand is David Lane and Marina Tweed, creators of the eponymous food and culture journal founded in London in 2011. Through publications, films and experiences they explore the fields of art, design, literature, film, fashion, and music through the universal subject of food. Their work has been featured in The New York Times, The Guardian, Die Zeit, and Le Monde, and exhibited at the Design Museum, London.
Texts by
Jennifer Higgie is an Australian novelist, screenwriter, and art critic based in London. She has written numerous articles and books on contemporary art, most notably The Mirror & The Palette, and was Frieze magazine’s Editor-at-Large until 2021. Literarily versatile, she is also the author and illustrator of the children’s book There’s Not One, the editor of The Artist’s Joke, and author of the novel, Bedlam. Higgie has served as a jurist of many fine art awards, including the Turner Prize and Moores Painting Prize.
The Gourmand’s Egg. A Collection of Stories and Recipes
Hardcover, 20 x 27.9 cm, 1.35 kg, 288 pagesISBN 978-3-8365-8589-7
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