original title The Egg Mayonnaise, extraordinary recipes by 49 top chefs
project Design graphic and production
publisher Le cherche midi • 2021
manufacturing 20,6 x 26 cm • 144 pages • four-color printing • bound • softcover with flaps
authors Association for the preservation of Egg Mayonnaise : Vincent Brenot • Pierre-Yves Chupin • Sébastien Mayol • Gwilherm de Cerval
foreword François-Régis Gaudry
photographs Thomas Dhellemmes
illustrations Clément Déranlot
ASOM (the Association for the Preservation of the Egg-Mayo) – a merry band of whimsical food lovers with an offbeat sens of humour – has wanted this book to educate, amuse, whet the appetite, and inspire cooking.
The first section covers the history of mayonnaise and the technical details of preparing the perfect egg-mayo, while the second presents recipes from chefs, ranging from the simplest to the most sophisticated.
A clean, minimalist layout showcases the text and its droll quotes, as well as the stunning photographs by Thomas Dhelemmes.
