{"product_id":"the-gourmand-s-egg-a-collection-of-stories-recipes","title":"The Gourmand’s Egg. A Collection of Stories \u0026 Recipes","description":"\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003ePoached, 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.\u003cbr\u003e\u003cbr\u003eOne of \u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003ethe most enduring symbols throughout antiquity\u003c\/span\u003e\u003cspan\u003e, 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 \u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003edebut volume of TASCHEN’s series with cult-favorite \u003c\/span\u003e\u003cspan class=\"a-text-bold a-text-italic\"\u003eThe Gourmand\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003e journal\u003c\/span\u003e\u003cspan\u003e, we \u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003ecelebrate the link between food and culture\u003c\/span\u003e\u003cspan\u003e 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.\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eThe Gourmand’s Egg. A Collection of Stories and Recipes\u003c\/span\u003e\u003cspan\u003e is illustrated with exclusive commissions by acclaimed still life photographers—equal parts sumptuous, absurd, lurid, mouthwatering, and undeniably \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eThe Gourmand\u003c\/span\u003e\u003cspan\u003e. Rounding out the volume are works from art history’s titans, including \u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003eSalvador Dalí\u003c\/span\u003e\u003cspan\u003e, \u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003eJean-Michel Basquiat\u003c\/span\u003e\u003cspan\u003e, \u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003eFrida Kahlo\u003c\/span\u003e\u003cspan\u003e, \u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003eDavid Hockney\u003c\/span\u003e\u003cspan\u003e, and \u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003eMan Ray\u003c\/span\u003e\u003cspan\u003ealongside 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.”\u003c\/span\u003e\u003c\/p\u003e","brand":"Taschen","offers":[{"title":"Default Title","offer_id":45442740453491,"sku":null,"price":50.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0274\/1685\/files\/71k_PlGfoIL._SL1500.jpg?v=1788477637","url":"https:\/\/studioden.co\/products\/the-gourmand-s-egg-a-collection-of-stories-recipes","provider":"STUDIO DEN","version":"1.0","type":"link"}