{"product_id":"the-gourmands-egg","title":"The Gourmand's Egg","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.\u003cbr\u003e\u003cbr\u003eOne of \u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003ethe most enduring symbols throughout antiquity\u003c\/span\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\u003cspan class=\"a-text-bold\"\u003edebut volume of TASCHEN’s series with cult-favorite\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan class=\"a-text-bold a-text-italic\"\u003eThe Gourmand\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003e\u003cspan\u003e \u003c\/span\u003ejournal\u003c\/span\u003e\u003cspan\u003e, we \u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003ecelebrate the link between food and culture\u003c\/span\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.\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eThe Gourmand’s Egg. A Collection of Stories and Recipes\u003c\/span\u003e\u003cspan\u003e is illustrated with exclusive commissions by acclaimed still life photographers—equal parts sumptuous, absurd, lurid, mouthwatering, and undeniably \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eThe Gourmand\u003c\/span\u003e\u003cspan\u003e. Rounding out the volume are works from art history’s titans, including \u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003eSalvador Dalí\u003c\/span\u003e\u003cspan\u003e, \u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003eJean-Michel Basquiat\u003c\/span\u003e\u003cspan\u003e, \u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003eFrida Kahlo\u003c\/span\u003e\u003cspan\u003e, \u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003eDavid Hockney\u003c\/span\u003e\u003cspan\u003e, and \u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003eMan Ray\u003c\/span\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","brand":"Taschen","offers":[{"title":"Default Title","offer_id":67982782660739,"sku":"dgn1792567075683","price":33.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0646\/8504\/7939\/files\/the-gourmands-egg_1.jpg?v=1792567080","url":"https:\/\/www.zavuneri.com\/products\/the-gourmands-egg","provider":"Zavuneri","version":"1.0","type":"link"}