Subtitle Recipes from Emily's Table Alongside the Poems That Inspire Them

Arlyn Osborne
Price $19.99 / £14.99
Description Description Bring the mysterious and magical world of Emily Dickinson into your home by making the comforting foods that Emily loved to cook.

Whether you are a fan of the hit television series Dickinson or have long been inspired by Emily Dickinson’s poems, this enchanting cookbook brings Emily to life as little else could. A distinguished food historian said this about Emily: “She was probably better known as a baker than a poet in her lifetime.” Remarkably, that is true! Emily wrote her poetry in the kitchen of her home in Massachusetts and was cooking up a storm much of the time. She wrote poems on the wrappers of packages of chocolate that she had ordered for baking; and she wrote recipes in her notebooks of poems. Food and cooking were central to Emily’s identity and were woven into her vocation of writing poetry.

The more than 50 recipes in this colorful and lavishly illustrated book include recipes that Emily recorded during her life, other recipes we know she and her family enjoyed, and recipes typical of the New England of her time. All are completely updated for today’s cooks. Throughout, you will also find inspiring poems by Emily, some about food specifically, others that provide poetic inspiration for the recipes in this volume. The recipes include:
  • Winter Vegetable Soup
  • Carrot Fritters
  • Apple-Butter Glazed Doughnuts
  • Boston Brown Bread
  • Lemon Verbena Tea Loaf
  • Emily’s Oval Gingerbread Cakes
  • Chocolate Loaf Cake with Cherries
  • New England Pear Tart
  • Peaches and Cream Pudding
  • Emily’s Chocolate Caramels

This charming cookbook makes a perfect gift for the Emily fan in your lifeor for yourself, if you happen to love Emily and the comforting foods of days gone by.
Format Paper Over Board 112 Pages
ISBN 9780760374368
Size7.50 in x 8.50 in / 190.50 mm x 215.90 mm
Published Date January 11th, 2022
Arlyn Osborne
Arlyn Osborne is a recipe developer and food writer who studied at the French Culinary Institute in New York City. Her work can be found on The Food Network, The Kitchn, Food52, Serious Eats, Bon Appetit, and The Washington Post.
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