• Taschen | The Gourmand’s Egg. A Collection of Stories and Recipes | Prelude & Dawn | Los Angeles
  • Taschen | The Gourmand’s Egg. A Collection of Stories and Recipes | Prelude & Dawn | Los Angeles
  • Taschen | The Gourmand’s Egg. A Collection of Stories and Recipes | Prelude & Dawn | Los Angeles
  • Taschen | The Gourmand’s Egg. A Collection of Stories and Recipes | Prelude & Dawn | Los Angeles
  • Taschen | The Gourmand’s Egg. A Collection of Stories and Recipes | Prelude & Dawn | Los Angeles
  • Taschen | The Gourmand’s Egg. A Collection of Stories and Recipes | Prelude & Dawn | Los Angeles
  • Taschen | The Gourmand’s Egg. A Collection of Stories and Recipes | Prelude & Dawn | Los Angeles
  • Taschen | The Gourmand’s Egg. A Collection of Stories and Recipes | Prelude & Dawn | Los Angeles
  • Taschen | The Gourmand’s Egg. A Collection of Stories and Recipes | Prelude & Dawn | Los Angeles

    The Gourmand’s Egg. A Collection of Stories and Recipes

    Regular price $ 50.00

    From Taschen.

    The Mighty Egg

    A cultural and culinary history of our favorite household ingredient

    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.”

    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.

    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, most notably The Mirror & The Palette, and was Frieze magazine’s Editor-at-Large until 2021. Literarily versatile, she is also the author and illustrator of the children’s book There’s Not One, the editor of The Artist’s Joke, and author of the novel, Bedlam. Higgie has served as a jurist of many fine art awards, including the Turner Prize and Moores Painting Prize.  

    The Gourmand’s Egg. A Collection of Stories and Recipes.

    Hardcover, 7.9 x 11.0 in., 2.83 lb, 288 pages

    ISBN 978-3-8365-8589-7

    Edition: English