Description

Hardcover

As Dals muse, Hitchcocks nightmare, and humble ingredient, the eternal egg weaves a fascinating tale back to antiquity. Thefirst volume in TASCHENs series withThe Gourmand, sumptuously illustrated with exclusive photography and historic artworks,celebrates the link between food and artthrough original recipes and stories.

A cultural and culinary history of our favorite household ingredient

Poached, scrambled, boiled, whipped into a cocktail, transformed into a painting medium, tossed at an enemys house. As the most striking of paradoxes, the egg exists in happy suspension between humble household ingredient and ever-powerful source of life.

One ofthe 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 thedebut volume of TASCHENs series with cult-favoriteThe Gourmandjournal, wecelebrate the link between food and culturein 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 Gourmands Egg. A Collection of Stories and Recipesis illustrated with exclusive commissions by acclaimed still life photographersequal parts sumptuous, absurd, lurid, mouthwatering, and undeniablyThe Gourmand. Rounding out the volume are works from art historys titans, includingSalvador Dal,Jean-Michel Basquiat,Frida Kahlo,David Hockney, andMan Rayalongside 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.