The Gourmand’s Egg
The book The Gourmand’s Egg is all about eggs. 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 a humble household ingredient and an 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 woven into Egyptian mythology. This book is a collection of original essays and archetype recipes, from the perfect poach to artful desserts, and celebrates the diversity of culinary traditions around the world.
The Gourmand’s Egg 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.
Length: 28,5 cm
Height: 2,8 cm