The Gourmand. Eier. Geschichten und Rezepte (inbunden)
Format
Inbunden (Hardback)
Språk
Engelska
Antal sidor
288
Utgivningsdatum
2023-10-23
Förlag
Taschen GmbH
Medarbetare
The Gourmand (ed.)
Illustrationer
200 Illustrations, unspecified
Dimensioner
30 x 291 x 210 mm
Vikt
1373 g
ISBN
9783836593953

The Gourmand. Eier. Geschichten und Rezepte

Inbunden,  Engelska, 2023-10-23
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Poached, scrambled, boiled, whipped into a cocktail, transformed into a painting medium, tossed at an enemys 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 TASCHENs 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 Gourmands Egg. A Collection of Stories and Recipes is illustrated with exclusive commissions by acclaimed still life photographersequal parts sumptuous, absurd, lurid, mouthwatering, and undeniably The Gourmand. Rounding out the volume are works from art historys titans, including Salvador Dal, 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.
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Fler böcker av The Gourmand

  • The Gourmands Egg

    The Gourmand

    The Gourmand's Egg Book As Dals muse, Hitchcocks nightmare, and humble ingredient, the eternal egg weaves a fascinating tale through the history of culture. The first volume in The Gourmand's new book series, published by Taschen, The Go...

Recensioner i media

This tasty title is well worth dipping (your soldiers) into. * World of Interiors * [A] gorgeous, frothy offering from food-culture journal The Gourmand. * World of Interiors * entertainingly explores the cultural and culinary history of the egg, with spectacular imagery and essential recipes. * Delicious * As this lavishly ovophilic work demonstrates, eggs are loaded with symbolic and metaphoric potential, and their hold on the artistic imagination, as well as our appetites, can be traced back through the millennia. * The Observer New Review * The humble egg has provided inspiration well beyond the kitchen and is celebrated in all its guises in The Gourmands Egg: A Collection of Stories and Recipes. * ArtReview * an absolute playground for the eyes and mind. * vanityfair.com * Celebrating the endless possibilities of the egg whether its poached, scrambled, boiled, whipped, deviled, painted, or even tossed, the egg is here celebrated in all its various guises: as both humble household ingredient and ever-powerful source of life. * vogue.com * The Gourmand's Egg. A Collection of Stories & Recipes dives into the cultural relevance and history behind the oval wonder, while blessing our eyes with the most eclectic visual companions we've ever seen inside the pages of a cookbook. * Tasting Table * turns the staple (ingredient) into a star, and charts its significant beyond the kitchen. * Apollo * A closer look at how eggs became a complex motif in countless works of art. * Salon * Every food-lovers favourite magazine The Gourmand has begun a series of books dedicated to singular foods, featuring essays, recipes and always beautiful imagery. Scramble to get your mitts on the first, centred on the humble egg. * ES Magazine * The Gourmands Egg is the first in a new series of sumptuous art books by TASCHEN, celebrating the connections between art and food. * The Telegraph * A cracking new look at the egg Culinary, cultural its all collected in this fascinating compendium of all things ovoid. * The Financial Times * Cracked, over-easy or richly symbolic: the humble egg in art. * The Observer * Editorially experimental, visually conceptual, but highly accessible because of the sheer wit of its inventive features, The Gourmand offers surprising delicacies. * The Guardian *

Övrig information

The Gourmand is David Lane and Marina Tweed, creators of the eponymous food and culture journal founded in London in 2011. Through publications, films and experiences they explore 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, and exhibited at the Design Museum, London.