The Gourmand’s Egg. A Collection of Stories and Recipes is a cultural and culinary history of the egg, that everyday ingredient that straddles the line between the humble and the powerful.

Poached, scrambled, boiled, featured in cocktails or transformed into an artistic symbol, the egg appears here as a common thread linking cuisine, art and myth throughout the ages. From the Romans, who used it to ward off evil spirits, to the Russian nobility, who transformed it into a jewel, or Egyptian mythology, this volume explores its symbolic significance and its constant presence in domestic life.

The first title in TASCHEN’s series in collaboration with the cult magazine Gourmand, the book celebrates the link between food and art with a visual and literary exploration that combines stories and original recipes, from the perfect poached egg to creative desserts, showcasing culinary traditions from around the world. Richly illustrated, it features works by key figures in art history such as Salvador Dalí, Jean-Michel Basquiat, Frida Kahlo, David Hockney and Man Ray, alongside exclusive works by leading photographers. The volume is rounded off with texts by authors including chef and food critic Ruth Reichl and writer and editor Jennifer Higgie, inviting readers to view the egg as an origin, a symbol and a source of pleasure.

Key features:

• Cover: Hardback.
• Pages: 288.
• Language: Spanish.