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."
