The Gourmand. Egg. A collection of stories and recipes - Poached, scrambled, soft-boiled, whipped into a cocktail, transformed into material by painters, thrown at an enemy house: the incarnation of paradox, the egg exists, in blissful suspension between humble kitchen ingredient and all-powerful source of life.
\nOne of the most enduring symbols of antiquity, eggs were used by the Romans to ward off evil spirits, were elevated to priceless art objects by Russian nobility, and are omnipresent in Egyptian mythology. In this inaugural volume in TASCHEN’s new series with the cult magazine Gourmand , we celebrate the relationship between art and food through a visual and literary exploration of this staple. A selection of original recipes, from the perfect poached egg to the most sophisticated desserts, highlights the diversity of culinary traditions around the world.
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\n The Gourmand's Egg: A Collection of Stories and Recipes is richly illustrated with works by masters including Salvador Dalí, Jean-Michel Basquiat, Frida Kahlo, David Hockney, and Man Ray, as well as exclusive images commissioned for this book from the best photographers of the day. This body of work is complemented by essays by chef, author, and food critic Ruth Reichl and author and editor Jennifer Higgie, among other contributors. "In cooking, as in almost everything else," Reichl reminds us, "everything begins with an egg."
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