A Poetical Cookbook

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Basil, savory, and knotted marjoram, or London thyme, to be used when herbs are ordered; but with discretion, as they are very pungent. Celery seeds give the flavor of the plant to soups. Parsley should be cut close to the stalks, and dried on tins in a very cool oven; it preserves its flavor and color, and is very useful in winter. Artichoke bottoms, which have been slowly dried, should be kept in paper bags, and truffles, lemon and peel, &c., in a very dry place, ticketed. Pickles and sweetmeats should be preserved from air: where the former are much used, small jars of each should be taken from the stock-jar, to prevent frequent opening. Some of the lemons and oranges used for juice should be pared first, to preserve the peel dry; some should be halved, and, when squeezed, the pulp cut out, and the outsides dried for grating. If for boiling any liquid, the first way is best. When whites of eggs are used for jelly, or other purposes, contrive to have pudding, custards, &c., to employ the yolks also. Gravies or soups put by, should be daily changed into fresh scalded pans. If chocolate, coffee, jelly, gruel, bark, &c., be suffered to boil over, the strength is lost. The cook should be charged to take care of jelly bags, tapes for the collared things, &c., which, if not perfectly scalded and kept dry, give an unpleasant flavor when next used. Hard water spoils the color of vegetables; a pinch of pearlash or salt of wormwood will prevent that effect. When sirloins of beef, loins of veal or mutton come in, part of the suet may be cut off for puddings, or to clarify; dripping will baste everything as well as butter, fowls and game excepted; and for kitchen pies nothing else should be used. Meat and vegetables that the frost has touched should be soaked in cold water two or three hours before they are used, or more if much iced; when put into hot water, or to the fire until thawed, no heat will dress them properly.

A literary cookbook that celebrates food and poetry, two of life's essential ingredients. In the same way that salt seasons ingredients to bring out their flavors, poetry seasons our lives; when celebrated together, our everyday moments and meals are richer and more meaningful. The twenty-five inspiring poems in this book—from such poets as Marge Piercy, Louise Glück, Mark Strand, Mary Oliver, Billy Collins, Jane Hirshfield—are accompanied by seventy-five recipes that bring the richness of words to life in our kitchen, on our plate, and through our palate. Eat This Poem opens us up to fresh ways of accessing poetry and lends new meaning to the foods we cook.

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In the dark poetry of her newest collection, Sue Owen reflects on the devil’s dreams, the hammering of the last nail in a coffin, and the brilliant death of a shooting star. Owen turns proverbial sayings (in “Getting to the Point,” “Until Hell Freezes Over,” or “If the Other Shoe Drops”) into fully developed parables that examine and elaborate upon the assumptions we all make. This is a cookbook with recipes that instruct, where hell becomes a kitchen of wisdom and insight. The heat in these poems reminds us of the evil in our contemporary lives and challenges us to look straight at it, without fear.

"A cookbook and poetry anthology with 150 nutritious international recipes and a wide survey of classic and contemporary poetry about food and ingredients, along with literary essays, playful culinary and historical notes, explanatory drawings, and photographs."--Provided by publisher.