Stories and recipes.

Shaken, not stirred! Or the other way around? - The egg, actually one of the most commonplace foods, is given its own stage in this lavishly designed book. It pays tribute to the egg as a cooking ingredient and at the same time as a multi-layered symbol with deep roots in history, art and culture.

Narrative texts and essayistic reflections illuminate the egg from different perspectives: from ancient ideas about the role of the egg in ancient Rome and Egyptian mythology to modern interpretations. These include contributions from chef and food writer Ruth Reichl and author and co-editor Jennifer Higgie.

In culinary terms, the book celebrates the diversity of cooking traditions from all over the world: From simple, classic preparations to unusual dishes. The recipes range from archetypal basics such as the perfect poached egg to elaborate desserts.

Another highlight: exclusive commissioned works by renowned still life photographers such as Bobby Doherty and Matthieu Lavanchy present the egg in sumptuous, occasionally absurd, colorful or humorous imagery. These modern stagings are complemented by works by important artists such as Salvador Dalí, Jean-Michel Basquiat, Frida Kahlo, David Hockney and Man Ray, who place the egg in the context of artistically relevant positions.

As a prelude to the series developed by Taschen Verlag together with The Gourmand magazine, amateur chefs, art and culture enthusiasts and lovers of beautifully designed, high-quality books will all find something to their taste here.