The cookbook Æg by Anne Larsen is a tribute to the egg, both as superfood, the basis of many classic dishes, a raising agent and as a tasty snack on its own. Egg is a very popular produce and this cookbook shows the many qualities of this little round wonder.
The book contains 75 recipes and a special guest appearance by the egg’s parents with a recipe for coq au vin. The visual expression of the book reflects the rather playful and naive idea of a book solely about egg and the minimalistic and elegant photographs by Line Klein Studio.
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