Story and recipe book 20x27, 9cm 288 pages The Gourmand. Eggs. - Taschen
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Dimensions
Dimensions
Length : 20,0 cm
Width : 27,9 cm
Weight : 1,35 kg
Materials
Materials
Material : Paper and cardboard
Features
Features
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About the publisher and the artistic director
The Gourmand is a duo comprising David Lane and Marina Tweed, founders of the eponymous gastronomic and cultural magazine established in London in 2011. Through their publications, films and experiences, they explore the fields of art, design, literature, cinema, fashion and music through the lens of the universal theme of food. Their work has been featured in articles in The New York Times, The Guardian, Die Zeit and Le Monde, and was the subject of an exhibition at the Design Museum in London.
Texts by
Jennifer Higgie is an Australian novelist, screenwriter and art critic based in London. She has written numerous articles and books on contemporary art, including *The Mirror & The Palette*, and contributed to *Frieze* magazine until 2021. A versatile author, she has also written and illustrated the children’s book *There’s Not One*, edited *The Artist’s Joke* and published a novel, *Bedlam*. Higgie has served on the judging panels for numerous art prizes, including the Turner Prize and the Moores Painting Prize.
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A source of inspiration for Dalí, of nightmares for Hitchcock, this modeste ingredient has been prized since Antiquity, as told in this captivating cultural and culinary history of the egg. This first volume in the collection TASCHEN series created with the magazine Gourmand celebrates the fusion of art and food through original recipes.
A cultural and culinary history of the favorite household ingredient
Poached, scrambled, soft-boiled, beaten into a cocktail, transformed into material by painters, thrown at an enemy house: the embodiment of paradox, the egg exists, happily suspended between humble kitchen ingredient and almighty source of life.
One of the most plus recurrent symbols of Antiquity, eggs were used by the Romans to dispel evil spirits, were sublimated to the point of becoming priceless objets d'art by the Russian nobility, and are omnipresent in Egyptian mythology. In this inaugural tome of the new collection TASCHEN designed with the cultish magazine Gourmand, we celebrate the relationship between art and food through a visual and literary exploration of this food of base. A selection of original recipes, from the perfect poached egg to the most sophisticated desserts plus, highlight the diversity of culinary traditions around the world.
The Gourmand's Egg. A Collection of Stories and Recipes is richly illustrated with the works of great masters, including Salvador Dalí, Jean-Michel Basquiat, Frida Kahlo, David Hockney and Man Ray as well as exclusive images commissioned for the book from the best photographers of the moment. This iconographic corpus 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, "it all starts with an egg. "
