The egg. Stories and recipes - The Gourmand
The egg. Stories and recipes - The Gourmand
40.00 €
Tax included.
Dalí's inspiration, Hitchcock's nightmare and humble ingredient; The cultural history and culinary history of the egg weave into a fascinating tale that dates back to ancient times. The first volume in the TASCHEN series in collaboration with The Gourmand magazine celebrates the link between food and art with a collection of original recipes.
A cultural and culinary history of the favorite ingredient in our homes.
Poached, scrambled, boiled, shaken into a cocktail, turned into paint, or thrown at an enemy's house. As the most striking of paradoxes, the egg exists in happy suspension between the humble household ingredient and the ever-powerful source of life. It is one of the most enduring symbols throughout time: it was used by the Romans to dispel evil spirits and modeled as an authentic jewel of incalculable value for the Russian nobility, and it occupied a prominent place in Egyptian mythology.
The book is lavishly illustrated with works by titanic figures in art history, such as Salvador Dali, Jean-Michel Basquiat, Frida Kahlo, David Hockney and Man Ray, and with exclusive works by the best photographers. The volume is completed by texts by chef, writer and food critic Ruth Reichl, and writer and editor Jennifer Higgie, among others. In Reichl's words: “In cooking, as in almost everything else, everything starts with an egg.”
Hardcover, 20 x 27.9 cm, 1.28 kg, 288 pages
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