{"product_id":"the-gourmand-s-egg-a-collection-of-stories-and-recipes","title":"The Gourmand’s Egg: A Collection of Stories and 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.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eOne of \u003c\/span\u003e\u003cb\u003ethe most enduring symbols throughout antiquity\u003c\/b\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\u003cb\u003edebut volume of TASCHEN's series with cult-favorite The Gourmand journal\u003c\/b\u003e\u003cspan\u003e, we \u003c\/span\u003e\u003cb\u003ecelebrate the link between food and culture\u003c\/b\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.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eThe 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 \u003c\/span\u003e\u003cb\u003eSalvador Dalí\u003c\/b\u003e\u003cspan\u003e, \u003c\/span\u003e\u003cb\u003eJean-Michel Basquiat\u003c\/b\u003e\u003cspan\u003e, \u003c\/span\u003e\u003cb\u003eFrida Kahlo\u003c\/b\u003e\u003cspan\u003e, \u003c\/span\u003e\u003cb\u003eDavid Hockney\u003c\/b\u003e\u003cspan\u003e, and \u003c\/span\u003e\u003cb\u003eMan Ray\u003c\/b\u003e\u003cspan\u003e 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.\"\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003ci\u003e\u003cb\u003eThe Gourmand\u003c\/b\u003e\u003c\/i\u003e is an award-winning food and culture journal founded in London in 2011 by David Lane and Marina Tweed that explores the fields of art, design, literature, film, fashion and music through the universal subject of food. Their work has been featured in \u003ci\u003eThe New York Times\u003c\/i\u003e, \u003ci\u003eThe Guardian\u003c\/i\u003e, \u003ci\u003eDie Zeit\u003c\/i\u003e, and \u003ci\u003eLe Monde\u003c\/i\u003e, among others.\u003c\/span\u003e\u003c\/p\u003e","brand":"Taschen","offers":[{"title":"Default Title","offer_id":53405238624545,"sku":"9783836585897","price":100.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0781\/9650\/6913\/files\/Screenshot2026-08-28at1.41.05pm.png?v=1787888474","url":"https:\/\/shop.terrain.earth\/products\/the-gourmand-s-egg-a-collection-of-stories-and-recipes","provider":"TERRAIN","version":"1.0","type":"link"}