作为达利的缪斯、希区柯克的噩梦,和不起眼的食材,鸡蛋编织了一个迷人的古老故事。TASCHEN出版商与伦敦美食文化杂志The Gourmand系列的第一卷,以独家摄影和历史艺术品构成华丽的插图,通过原创食谱和故事表达食物与艺术之间的联系。
强大的鸡蛋
备受喜爱的家庭食材的文化和烹饪历史
清蒸、炒、水煮、加进鸡尾酒、转化为绘画媒介、扔到敌人家里,鸡蛋在不起眼的家庭食材和永远强大的生命之源之间徘徊。
鸡蛋是古代最经久不衰的象征之一,罗马人用它来驱除恶灵,俄罗斯贵族将其视为无价之宝,埃及将其编入神话。本书图文并茂地赞颂了食物和文化之间的联系,汇集了原创文章和典型食谱,从美味的水煮菜到艺术性的甜点,颂扬了世界各地烹饪传统的多样性。
本书配有知名静物摄影师的独家委托作品,以及《The Gourmand》杂志的作品,还有来自知名艺术家的作品,包括萨尔瓦多·达利、让·米歇尔·巴斯基亚、弗里达·卡洛、大卫·霍克尼和曼·雷,以及来自厨师、美食家和评论家鲁思·赖歇尔和作家兼编辑珍妮弗·希吉的文字,等等。Reichl说:“烹饪就像其他事物一样,一切都从一个鸡蛋开始”。
编辑和艺术总监
《The Gourmand》是伦敦美食文化杂志,由David Lane和Marina Tweed于2011年在伦敦创办,通过食物这一普遍话题探索艺术、设计、文学、电影、时尚和音乐领域。他们的作品曾被《纽约时报》、《卫报》、《时代》和《世界报》等媒体报道。
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.
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."
The editor and art director
The Gourmand 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 The New York Times, The Guardian, Die Zeit, and Le Monde, among others.
The Gourmand's Egg. A Collection of Stories & Recipes
The Gourmand
Hardcover, 7.9 x 11 in., 2.56 lb, 288 pages
ISBN 978-3-8365-8589-7
Edition: English