"The Gourmand's Egg Book: A Collection of Stories and Recipes" (2022) by Taschen.
The cultural and culinary history of the egg, a familiar household ingredient
Poached, scrambled, boiled, whisked into cocktails, transformed into paintings and even hurled at enemies' houses... eggs, this most remarkable of paradoxes, juggle their roles as a humble household ingredient and a powerful source of life.
One of the most enduring symbols from antiquity, eggs have been used by the Romans to ward off evil spirits, crafted as precious artefacts for Russian aristocrats and even incorporated into Egyptian mythology. In this first volume of TASCHEN's series with popular journal The Gourmand, we celebrate this powerful kitchen staple with a visual and literary exploration of the connections between food and culture. From the perfect poached egg to artful desserts, the book features a collection of original essays and iconic recipes celebrating culinary traditions from around the world.
Featuring exclusive work from acclaimed still-life photographers, The Gourmand's Egg: A Collection of Stories and Recipes is a book that's as visually gorgeous and funny, whimsical and appetizing as The Gourmand is known. It also features texts from chef, food writer, and critic Ruth Reichl and author and editor Jennifer Higgy. "In cooking, and in most things, it all starts with the egg," says Reichl.
