Recipes from Emily’s Table Alongside the Poems That Inspire Them
by Arlyn Osborne
Many of us think of Emily Dickinson as the author of beautiful and, at times, enigmatic poems. I have rarely thought about her domestic life or her cooking skills but, of course, given her times and world, it makes sense that Emily spent time in the kitchen.
This beautiful book opens up Dickinson’s world to the modern reader. Here is a collection of (updated) recipes that give a sense of what Emily cooked and baked.
Following an interesting introduction, the book is divided into six chapters. These include Breakfasts and Brunches; Tea Time at the Dickinsons; From the Stockpot; Poetic Suppers; Emily’s Best Breads; and Cakes, Pies, and Other Sweet Things. A sample recipe from each section includes Baked Berry Pecan French Toast, Cherry Scones, Mushroom Pot pie, Little Dinner Rolls and Federal Cake. Each recipe begins with an interesting fact about this most interesting poet. There are also poems to read.
Interspersed with the recipes are many photos. The food looks very appealing.
This book would make an excellent gift for a Dickinson lover, including yourself!
Many thanks to NetGalley and the publisher for this lovely book. All opinions are my own.