Cookbook "The Gourmand. Eier" – Egg · in German | Taschen
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Description
TASCHEN · The Gourmand
Dalí’s muse, Hitchcock’s nightmare, breakfast staple – the egg finally gets the stage it deserves.
“The Gourmand. Eier” is the German edition of “The Gourmand’s Egg”, the first volume in the series TASCHEN publishes with the cult London magazine The Gourmand – a hybrid of art book and cookbook. It follows the egg from antiquity, when it was used to ward off evil spirits in ancient Rome, through Egyptian mythology to the precious egg-shaped treasures of the Russian nobility. Add original recipes from the perfect poached egg to elaborate desserts, exclusive still-life photography and works by Salvador Dalí, Jean-Michel Basquiat, Frida Kahlo, David Hockney and Man Ray. Essays come from food writer Ruth Reichl and art critic Jennifer Higgie, among others. Please note: this edition is in German, 288 pages.
Product details
| Title | The Gourmand. Eier. Geschichten und Rezepte (German edition of The Gourmand’s Egg) |
| Series | TASCHEN × The Gourmand, volume 1 |
| Editors | The Gourmand (David Lane, Marina Tweed) |
| Texts | incl. Ruth Reichl, Jennifer Higgie |
| Binding | Hardcover |
| Size | 20 × 27.9 cm |
| Pages | 288 |
| Weight | 1.35 kg |
| Language | German |
| Publisher | TASCHEN |
Frequently asked questions
Is it a cookbook or an art book?
Both. The German magazine Art calls it a successful cross between art book and cookbook. There are original recipes to cook – from the poached egg to dessert – plus essays, photography and artworks about the egg. One buyer wrote that it finally offers more than just fried-egg recipes.
What is The Gourmand?
The Gourmand is a food and culture magazine founded in London in 2011 by David Lane and Marina Tweed. It connects food with art, design, literature, film and fashion; its work has been featured in the New York Times, the Guardian and Die Zeit and exhibited at the Design Museum London. Together with TASCHEN it publishes a book series in which each volume is devoted to a single ingredient.
Who is the book a good gift for?
For anyone who loves cooking and is interested in art and cultural history – and for collectors of beautifully made books who read German. With the egg as its theme, it is a particularly good fit for Easter, as a brunch host gift or for a first kitchen of one’s own.
Are there other volumes in the series?
Yes. The second volume, “The Gourmand’s Lemon”, is devoted to the lemon and is also available from us – in English. The series has since been extended with a volume on mushrooms.
Can I order the book as a corporate gift?
Click “Corporate Gifts” in the top menu — all details on quantities, terms and personal advice are there.
“The Gourmand. Eier”: cultural history you can cook.
Is it a cookbook or an art book?
Both. The German magazine Art calls it a successful cross between art book and cookbook. There are original recipes to cook – from the poached egg to dessert – plus essays, photography and artworks about the egg. One buyer wrote that it finally offers more than just fried-egg recipes.
What is The Gourmand?
The Gourmand is a food and culture magazine founded in London in 2011 by David Lane and Marina Tweed. It connects food with art, design, literature, film and fashion; its work has been featured in the New York Times, the Guardian and Die Zeit and exhibited at the Design Museum London. Together with TASCHEN it publishes a book series in which each volume is devoted to a single ingredient.
Who is the book a good gift for?
For anyone who loves cooking and is interested in art and cultural history – and for collectors of beautifully made books who read German. With the egg as its theme, it is a particularly good fit for Easter, as a brunch host gift or for a first kitchen of one’s own.
Are there other volumes in the series?
Yes. The second volume, “The Gourmand’s Lemon”, is devoted to the lemon and is also available from us – in English. The series has since been extended with a volume on mushrooms.
Can I order the book as a corporate gift?
Click “Corporate Gifts” in the top menu — all details on quantities, terms and personal advice are there.
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