In the beginning was the egg
A cultural and culinary history of our favorite kitchen ingredient
Poached, boiled, scrambled, transformed into a medium for painting, added to a cocktail, or fired as a projectile at an enemy's house: In its capacity as the greatest possible paradox, the egg remains in a joyful state of suspension between humble household ingredient and eternal source of life.
Even in antiquity, the egg was a universally recognized symbol. In ancient Rome, it was used to ward off evil spirits; it found its way into Egyptian mythology; and later, the Russian nobility adored precious egg-shaped artifacts. This first volume in a series published by TASCHEN in collaboration with the cult magazine The Gourmand explores the egg through visual and literary lens. It celebrates this staple food as an intersection between food and art. The book contains a collection of original essays and archetypal recipes—from the perfect poached egg to elaborate desserts—thus celebrating the diversity of culinary traditions from around the world.
Even in antiquity, the egg was a universally recognized symbol. In ancient Rome, it was used to ward off evil spirits; it found its way into Egyptian mythology; and later, the Russian nobility adored precious egg-shaped artifacts. This first volume in a series published by TASCHEN in collaboration with the cult magazine The Gourmand explores the egg through visual and literary lens. It celebrates this staple food as an intersection between food and art. The book contains a collection of original essays and archetypal recipes—from the perfect poached egg to elaborate desserts—thus celebrating the diversity of culinary traditions from around the world.
The Gourmand 's Egg: A Collection of Stories and Recipes is illustrated with exclusive commissioned work by renowned still-life photographers. These equally sumptuous, absurd, flamboyant, and mouthwatering images are an unmistakable hallmark of The Gourmand . The book is complemented by works from titans of art history such as Salvador Dalí, Jean-Michel Basquiat, Frida Kahlo , David Hockney, and Man Ray, as well as engaging texts, including pieces by chef, food writer, and restaurant critic Ruth Reichl and writer and editor Jennifer Higgie. According to Reichl, "cooking—like almost everything else—starts with an egg."
Hardcover: 20 x 27.9 cm, 1.28 kg, 288 pages
Edition: German
In the beginning was the egg
A cultural and culinary history of our favorite kitchen ingredient
Poached, boiled, scrambled, transformed into a medium for painting, added to a cocktail, or fired as a projectile at an enemy's house: In its capacity as the greatest possible paradox, the egg remains in a joyful state of suspension between humble household ingredient and eternal source of life.
Even in antiquity, the egg was a universally recognized symbol. In ancient Rome, it was used to ward off evil spirits; it found its way into Egyptian mythology; and later, the Russian nobility adored precious egg-shaped artifacts. This first volume in a series published by TASCHEN in collaboration with the cult magazine The Gourmand explores the egg through visual and literary lens. It celebrates this staple food as an intersection between food and art. The book contains a collection of original essays and archetypal recipes—from the perfect poached egg to elaborate desserts—thus celebrating the diversity of culinary traditions from around the world.
Even in antiquity, the egg was a universally recognized symbol. In ancient Rome, it was used to ward off evil spirits; it found its way into Egyptian mythology; and later, the Russian nobility adored precious egg-shaped artifacts. This first volume in a series published by TASCHEN in collaboration with the cult magazine The Gourmand explores the egg through visual and literary lens. It celebrates this staple food as an intersection between food and art. The book contains a collection of original essays and archetypal recipes—from the perfect poached egg to elaborate desserts—thus celebrating the diversity of culinary traditions from around the world.
The Gourmand 's Egg: A Collection of Stories and Recipes is illustrated with exclusive commissioned work by renowned still-life photographers. These equally sumptuous, absurd, flamboyant, and mouthwatering images are an unmistakable hallmark of The Gourmand . The book is complemented by works from titans of art history such as Salvador Dalí, Jean-Michel Basquiat, Frida Kahlo , David Hockney, and Man Ray, as well as engaging texts, including pieces by chef, food writer, and restaurant critic Ruth Reichl and writer and editor Jennifer Higgie. According to Reichl, "cooking—like almost everything else—starts with an egg."
Hardcover: 20 x 27.9 cm, 1.28 kg, 288 pages
Edition: German
In the heart of Hamburg