Ruth Reichl is a writer and editor who was the Editor in Chief of
Gourmet magazine for ten years until its closing in 2009. Before that she was the restaurant critic of the
New York Times, (1993-1999), and both the restaurant critic and food editor of the
Los Angeles Times (1984-1993). She has authored the critically acclaimed, bestselling memoirs
My Kitchen Year,
Tender at the Bone,
Comfort Me with Apples,
Garlic and Sapphires, and
For You Mom, Finally, (originally published as
Not Becoming My Mother and Other Things She Taught Me Along the Way), as well as the novel
Delicious!. She is the editor of The Modern Library Food Series, which currently includes ten books. Ms. Reichl has been honored with many awards, including six James Beard Awards and with numerous awards from the Association of American Food Journalists. She holds a B.A. and an M.A. in the History of Art from the University of Michigan and lives in New York City with her husband, Michael Singer, a television news producer, and their son.
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.
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.”
Negatief, positief, neutraal: we zetten een review altijd online. We controleren wel eerst of ’ie voldoet aan onze reviewvoorwaarden en niet nep is. We controleren ook of ’ie is geschreven door iemand die het artikel heeft gekocht via bol.com en zetten dit er dan bij. De controles gebeuren automatisch, al kijken er soms mensen mee. Bol.com betaalt niet voor reviews. Als een reviewer door een andere partij is vergoed, staat dit in de review zelf.
We doen er alles aan om dit artikel op tijd te bezorgen. Het is echter in een enkel geval mogelijk dat door omstandigheden de bezorging vertraagd is.
Bezorgopties
We bieden verschillende opties aan voor het bezorgen of ophalen van je bestelling. Welke opties voor jouw bestelling beschikbaar zijn, zie je bij het afronden van de bestelling.
Verkoop door bol
The Gourmand’s Egg. A Collection of Stories and Recipes
{"pdpTaxonomyObj":{"pageInfo":{"pageType":"PDP","language":"nl","website":"bol.com"},"userInfo":{},"productInfo":[{"productId":"9300000124062428","ean":"9783836585897","title":"The Gourmand’s Egg. A Collection of Stories and Recipes","price":"40.00","categoryTreeList":[{"tree":["Boeken","Kookboeken"]},{"tree":["Boeken","Mens \u0026 Maatschappij"]},{"tree":["Boeken","Kunst \u0026 Fotografie"]},{"tree":["Boeken","Mens \u0026 Maatschappij","Cultuur"]},{"tree":["Boeken","Mens \u0026 Maatschappij","Cultuur","Voedsel"]},{"tree":["Boeken"]}],"brick":"10000926","chunk":"80007266","publisher":"Taschen Gmbh","author":"Ruth Reichl","averageReviewRating":"0.0","seriesList":[],"sellerName":"bol.com","uniqueProductAttribute":"BINDING-Hardcover"}]}}
{"pdpAnalyticsObj":{"pageInfo":{"pageType":"PDP","country":"BE","shoppingChannelContextTypeAndDeviceType":"www.bol.com,SEO_AGENT","canonicalUrl":"https://www.bol.com/be/nl/p/the-gourmand-s-egg-a-collection-of-stories-recipes/9300000124062428/","shortURL":"/p/the-gourmand-s-egg-a-collection-of-stories-recipes/9300000124062428/","countryLanguage":"be-nl","external":true,"subscriptionInfo":{"selectMembership":false},"shouldSendUserProps":false,"renderedInApp":false},"product":{"productId":"9300000124062428","title":"The Gourmand’s Egg. A Collection of Stories and Recipes","category":"Boeken/Kookboeken","brand":"","brick":"10000926","seller":"0_","price":40.0,"discount":0.0,"categoryNumbersFlattened":["8299","1701"],"categories":["Boeken","Mens \u0026 Maatschappij","Cultuur","Voedsel"],"orderable":"available","quantity":1}}}