In a time when magazines and newspapers are tight on space -- and are even trimming their physical size to cut costs in the most literal sense -- Bon Appétit's September issue devoted six full pages to the story behind Chef David Chang's signature Soft-Boiled Egg with Caviar.

On its face, the story isn't much of a page-turner. Chang is Korean, so he grew up on bi bim bap. He got his start in Japan, where he saw a woman eat a hard-boiled egg in a movie theater and learned about a cool method the Japanese have of slow-poaching eggs in hot springs.

When he opened Momofuku Noodle Bar in New York in 2004, it was eggs, eggs, eggs. (Get the picture? Chef loves eggs.) So when he opened Momofuku Ko a few years later, he drew on all he knew about them to come up with his signature egg dish.

What made me keep reading was not, I assure you, suspense. It was the lovely way Bon Appétit told the story, through a series of graphic-novel style illustrations by Matthew Woodson.

This got me thinking about different chefs and how they express themselves.

For some, it's easy to get all Jack Kerouac and bang out stream-of-consciousness blog posts. Others are more direct -- and addicted to their phones -- so Twitter is the obvious next step.

On the other hand, some chefs --- many chefs, really -- are visual. They want to meet in person and see the event space. To these I say, get a good digital camera and a Flickr page, or a Flip cam and a YouTube channel, and start showing us your story!

A picture - whether drawn, still or animated - really can be worth 1,000 words.