Eggs

A beguiling tour in a bite-sized book, this mix of anecdotes, recipes and cultural history journeys through the lore of the most versatile of foods - the egg.

According to Hindu scripture, the world began as an egg, laid by a swan floating on the waters of chaos. Lying for a year, the egg split into silver and gold halves: the silver became the earth; the gold, the sky. Despite its diminutive size and unobtrusive appearance, cultures throughout history have found in the egg an extraordinary array of meanings: used for curing the evil eye by Mayans, as protection against lightning in Greece, and to signify rebirth in the Easter egg. Perhaps the most fabulous eggs ever are those made by the House of Faberge for the Russian royal family, and other luminously wealthy clients. Diane Toops offers a fascinating tour through egg history and lore; first discussing its numerous varieties and the types favoured around the world, and then giving a history of its uses from earliest history until the present day. 

'Embellished with clever illustrations and a nice selection of historical and contemporary recipes ... [an] outstanding series of food volumes.' - Wall Street Journal 'The Edible Series contains some of the most delicious nuggets of food and drink history ever. Every volume is such a fascinating and succinct read that I had to devour each in just a single sitting ... food writing at its best!' - Ken Hom, chef and author

Until her death in 2012, Diane Toops was an award-winning journalist and News and Trends editor for Food Processing magazine.

According to Hindu scripture, the world began as an egg, laid by a swan floating on the waters of chaos. Lying for a year, the egg split into silver and gold halves: the silver became the earth; the gold, the sky. Despite its diminutive size and unobtrusive appearance, cultures throughout history have found in the egg an extraordinary array of meanings: used for curing the evil eye by Mayans, as protection against lightning in Greece, and to signify rebirth in the Easter egg. Perhaps the most fabulous eggs ever are those made by the House of Faberge for the Russian royal family, and other luminously wealthy clients. A Faberge egg made for the Rothschilds, beautifully enameled in gold and pink under a diamond-encrusted cockerel, sold for a record-breaking GBP8.7 million in 2007. Eggs relates how this humble yet perfect foodstuff has evolved throughout history, constantly representing the preoccupations of the cultures in which it is consumed. Diane Toops offers a fascinating tour through egg history and lore; first discussing its numerous varieties and the types favoured around the world, and then giving a history of its uses from earliest history until the present day. Eggs are now marketed as a health food, and have become an integral part of modern cuisine: essential in binding ingredients as well as being cooked in their own right. Filled with appetizing recipes, beguiling images, and toothsome anecdotes, this bite-sized book is sure to enthrall all those with an interest in cuisine or cultural history. Concise yet comprehensive, Eggs reveals how humans have imagined and used this most versatile of foods.

This item is eligible for free returns within 30 days of delivery. See our returns policy for further details.