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The Gourmand’s Egg
A Collection of Stories and Recipes
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As Dalí's muse, Hitchcock's nightmare, and humble ingredient, the eternal egg weaves a fascinating tale back to antiquity. The first volume in TASCHEN's series with The Gourmand, sumptuously illustrated with exclusive photography and historic artworks, celebrates the link between food and art through original recipes and stories.
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 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."
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."
Extent: 288 pp
Format: Hardback
Publication date: 2023-02-12
Size: 28.7 x 21.2 cm
ISBN: 9783836585897
Praise for The Gourmand’s Egg
Simply put, covers all things egg. It's packed with recipes, references to fine art and essays dedicated to eggs. As a bonus, its cover is stunning.
The New York Times
This tasty title is well worth dipping (your soldiers) into.
World of Interiors
[A] gorgeous, frothy offering from food-culture journal The Gourmand.
World of Interiors
...entertainingly explores the cultural and culinary history of the egg, with spectacular imagery and essential recipes.
Delicious
About the Authors
The Gourmand is an award-winning food and culture journal founded in London in 2011 by David Lane and Marina Tweed that explores 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, among others.
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