{"title":"Food \u0026 Drinks","description":"","products":[{"product_id":"the-gourmand-s-egg","title":"The Gourmand’s Egg","description":"\u003cdiv class=\"read-more__title\"\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003eThe Mighty Egg\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv class=\"read-more__description\"\u003e\n\u003cdiv class=\"read-more__description--subtitle\"\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003eA cultural and culinary history of our favorite household ingredient\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv class=\"read-more__description--content\"\u003e\n\u003cspan style=\"color: rgb(0, 0, 0);\"\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.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003eOne of \u003cstrong\u003ethe most enduring symbols throughout antiquity\u003c\/strong\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 \u003cstrong\u003edebut volume of TASCHEN’s series with cult-favorite \u003cem\u003e\u003ca class=\"keyword-link\" href=\"https:\/\/www.taschen.com\/en\/collection\/the-gourmand\/\" data-uw-rm-brl=\"PR\" data-uw-original-href=\"\/en\/collection\/the-gourmand\/\" style=\"color: rgb(0, 0, 0);\"\u003eThe Gourmand\u003c\/a\u003e\u003c\/em\u003e journal\u003c\/strong\u003e, we \u003cstrong\u003ecelebrate the link between food and culture\u003c\/strong\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.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003e\u003cem\u003e\u003ca class=\"keyword-link\" href=\"https:\/\/www.taschen.com\/en\/collection\/the-gourmand\/\" data-uw-rm-brl=\"PR\" data-uw-original-href=\"\/en\/collection\/the-gourmand\/\" style=\"color: rgb(0, 0, 0);\"\u003eThe Gourmand\u003c\/a\u003e’s Egg. A Collection of Stories and Recipes\u003c\/em\u003e is illustrated with exclusive commissions by acclaimed still life photographers—equal parts sumptuous, absurd, lurid, mouthwatering, and undeniably \u003cem\u003e\u003ca class=\"keyword-link\" href=\"https:\/\/www.taschen.com\/en\/collection\/the-gourmand\/\" data-uw-rm-brl=\"PR\" data-uw-original-href=\"\/en\/collection\/the-gourmand\/\" style=\"color: rgb(0, 0, 0);\"\u003eThe Gourmand\u003c\/a\u003e\u003c\/em\u003e. Rounding out the volume are works from art history’s titans, including \u003cstrong\u003e\u003ca class=\"keyword-link\" href=\"https:\/\/www.taschen.com\/en\/collection\/salvador-dali\/\" data-uw-rm-brl=\"PR\" data-uw-original-href=\"\/en\/collection\/salvador-dali\/\" style=\"color: rgb(0, 0, 0);\"\u003eSalvador Dalí\u003c\/a\u003e\u003c\/strong\u003e, \u003cstrong\u003eJean-Michel \u003ca class=\"keyword-link\" href=\"https:\/\/www.taschen.com\/en\/collection\/jean-michel-basquiat\/\" data-uw-rm-brl=\"PR\" data-uw-original-href=\"\/en\/collection\/jean-michel-basquiat\/\" style=\"color: rgb(0, 0, 0);\"\u003eBasquiat\u003c\/a\u003e\u003c\/strong\u003e, \u003cstrong\u003e\u003ca class=\"keyword-link\" href=\"https:\/\/www.taschen.com\/en\/collection\/frida-kahlo\/\" data-uw-rm-brl=\"PR\" data-uw-original-href=\"\/en\/collection\/frida-kahlo\/\" style=\"color: rgb(0, 0, 0);\"\u003eFrida Kahlo\u003c\/a\u003e\u003c\/strong\u003e, \u003cstrong\u003e\u003ca class=\"keyword-link\" href=\"https:\/\/www.taschen.com\/en\/collection\/david-hockney\/\" data-uw-rm-brl=\"PR\" data-uw-original-href=\"\/en\/collection\/david-hockney\/\" style=\"color: rgb(0, 0, 0);\"\u003eDavid Hockney\u003c\/a\u003e\u003c\/strong\u003e, and \u003cstrong\u003eMan Ray\u003c\/strong\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\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"read-more__biography\"\u003e\n\u003cdiv class=\"read-more__biography--biographies\"\u003e\n\u003cdiv class=\"read-more__biography--wrapper\"\u003e\n\u003ch5 class=\"read-more__biography--title\"\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003eThe editor and art director\u003c\/span\u003e\u003c\/h5\u003e\n\u003cdiv class=\"read-more__biography--item\"\u003e\n\u003cdiv class=\"read-more__biography--text\"\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003e\u003cstrong\u003e\u003cem\u003e\u003ca class=\"keyword-link\" href=\"https:\/\/www.taschen.com\/en\/collection\/the-gourmand\/\" data-uw-rm-brl=\"PR\" data-uw-original-href=\"\/en\/collection\/the-gourmand\/\" style=\"color: rgb(0, 0, 0);\"\u003eThe Gourmand\u003c\/a\u003e\u003c\/em\u003e\u003c\/strong\u003e 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 \u003cem\u003eThe New York Times\u003c\/em\u003e, \u003cem\u003eThe Guardian\u003c\/em\u003e, \u003cem\u003eDie Zeit\u003c\/em\u003e, and \u003cem\u003eLe Monde\u003c\/em\u003e, and exhibited at the Design Museum, London. \u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"read-more__biography--wrapper\"\u003e\n\u003ch5 class=\"read-more__biography--title\"\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003eTexts by\u003c\/span\u003e\u003c\/h5\u003e\n\u003cdiv class=\"read-more__biography--item\"\u003e\n\u003cdiv class=\"read-more__biography--text\"\u003e\n\u003cp\u003e\u003cstrong\u003eJennifer Higgie\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eis an Australian novelist, screenwriter, and art critic based in London. She has written numerous articles and books on contemporary art, most notably\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eThe Mirror \u0026amp; The Palette\u003c\/em\u003e, and was Frieze magazine’s Editor-at-Large until 2021. Literarily versatile, she is also the author and illustrator of the children’s book\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eThere’s Not One\u003c\/em\u003e, the editor of\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eThe Artist’s Joke\u003c\/em\u003e, and author of the novel,\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eBedlam\u003c\/em\u003e. Higgie has served as a jurist of many fine art awards, including the Turner Prize and Moores Painting Prize.  \u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"read-more__biography--book-info\"\u003e\n\u003ch5 class=\"read-more__biography--book-title\"\u003eThe Gourmand’s Egg. A Collection of Stories and Recipes\u003c\/h5\u003e\n\u003cspan class=\"product-detail-information__book-details\"\u003e\u003cspan\u003eHardcover, \u003c\/span\u003e\u003cspan data-testid=\"book-details--dimensions\"\u003e20\u003cspan\u003e \u003c\/span\u003ex\u003cspan\u003e \u003c\/span\u003e27.9\u003cspan\u003e \u003c\/span\u003ecm, \u003c\/span\u003e\u003cspan data-testid=\"book-details--weight\"\u003e1.35 kg, \u003c\/span\u003e\u003cspan\u003e288 pages\u003c\/span\u003e\u003c\/span\u003e\n\u003cdiv class=\"read-more__biography--book-edition\"\u003e\n\u003cp class=\"read-more__biography--book-isbn\"\u003eISBN\u003cspan\u003e \u003c\/span\u003e978-3-8365-8589-7\u003c\/p\u003e\n\u003cspan class=\"edition-selection__single-edition\"\u003eEdition: English\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"TASCHEN","offers":[{"title":"Default Title","offer_id":52199574634864,"sku":null,"price":960000.0,"currency_code":"IDR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0948\/2679\/1280\/files\/Frame45_cf356da1-8302-4ab4-b0ec-9cfaea7c7d98.png?v=1779438915"},{"product_id":"the-wild-game-cookbook","title":"The Wild Game Cookbook","description":"\u003cp\u003e\u003ci\u003eThe Wild Game Cookbook\u003c\/i\u003e\u003cspan\u003e is a recipe book for aspiring chefs, hunters, and hands-on gourmets interested in the world of wild game. Rediscover this organic, sustainable, and versatile meat through delicious recipes that range from fine dining to everyday meals.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eGain insights on the handling and preparation of game, while joining two friends—chef\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eMikael Einarsson\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eand hunter\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eHubbe Lemon\u003c\/strong\u003e—to learn about these natural food reserves and how this approach could help rebalance woodland areas. \u003c\/p\u003e","brand":"Gestalten","offers":[{"title":"Default Title","offer_id":52279043981680,"sku":null,"price":1180000.0,"currency_code":"IDR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0948\/2679\/1280\/files\/Frame84.png?v=1779438392"},{"product_id":"split-the-beans","title":"Split The Beans","description":"\u003cp\u003e\u003cstrong\u003eGlobal Coffee Culture and Recipes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eA caffeinated tour that unveils the richness of coffee culture, the history of beans, stories, and recipes from around the world.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eCoffee is the world’s cup. Over 2.25 billion are brewed, sipped, and savored daily. A loyal companion and energetic facilitator of every day, coffee has sprouted an entire cafe culture and a booming industry. While the caffeine fix is hard to ignore, this beloved hot drink holds a rich and diverse history that sinks deeper than the bottom of the cup.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ci\u003eSpill the Beans\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003etakes the reader on a journey through Ethiopia, Guatemala, Vietnam, and many other countries in between, exploring the myriad ways in which coffee is produced, traded, and enjoyed. Hipster baristas may be dreaming up the next seasonal latte at this very moment, but the story of how the humble bean became a global icon is ingrained in history. An essential title for armchair travelers, curious foodies, and cafe-hoppers alike, this java journey demonstrates that there’s a vast world of coffee beyond the ubiquitous flat white. This book is an ‘extra hot’ commodity, maybe it is time to sample it?\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Gestalten","offers":[{"title":"Default Title","offer_id":52279050797424,"sku":null,"price":1320000.0,"currency_code":"IDR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0948\/2679\/1280\/files\/Frame97.png?v=1779438251"},{"product_id":"eat-your-greens","title":"Eat Your Greens","description":"\u003cp\u003eThere’s more to a potato than mash. Discover new adventurous ways to prepare a parsnip or how to cook cabbage with this book of more than 800 plant-focused recipes. From boiled beets to roasted radishes, each chapter offers countless simple methods to use a single vegetable. You’ll be swapping boiled carrots for eggplant fried with mint, garlic, and pine nuts faster than you can say “kale.” Get to know your way around the vegetable patch, and be kind to yourself and the planet in the process.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eEat Your Greens!\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003eintroduces more than 40 vegetables, explaining when they’re in season, how best to store them, and what ingredients they work well with.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout the Author\u003c\/strong\u003e\u003cbr\u003e\u003cspan\u003e\u003cstrong\u003eAnette Dieng\u003c\/strong\u003e worked as a chef before starting Ekolådan, Sweden’s top vegetable delivery box company. Today, she is a writer who is passionate about helping people understand how food can be produced in a sustainable way. \u003cstrong\u003eIngela Persson\u003c\/strong\u003e is a chef, baker, and vegetable lover who writes recipes for Ekolådan. She is the author of several dessert books as well as the restaurateur of Brasserie Bobonne in Stockholm, Sweden.\u003c\/span\u003e\u003c\/p\u003e","brand":"Gestalten","offers":[{"title":"Default Title","offer_id":52279065346416,"sku":null,"price":1180000.0,"currency_code":"IDR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0948\/2679\/1280\/files\/Frame76.png?v=1779438053"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0948\/2679\/1280\/collections\/Frame_77.png?v=1779430649","url":"https:\/\/coverbook.store\/collections\/food-drinks.oembed","provider":"Cover Books","version":"1.0","type":"link"}