“Both the cook and the poet are makers. One holds a knife, the other a pen. One grinds fresh pepper over a mound of tender lettuce, while the other adds a period to the end of a sentence or a dash to the end of a line. With available ingredients — vegetables and herbs, rhymes and words — layers of flavor and meaning are infused in the pan and composed on the page.” ~ Nicole Gulotta (Eat This Poem, 2017)
Some of you may remember when Nicole Gulotta wrote a guest post for Alphabet Soup several years ago featuring an Apple Crumb Muffin recipe inspired by Amy Ludwig VanDerwater’s poem “Apple Pockets.”
As a longtime fan of Nicole’s literary food blog, Eat This Poem, I was happy to see her first book come out earlier this year. This summer I finally had a nice chunk of time to give it a careful reading, savoring each word, each poem, each recipe.
Eat This Poem: A Literary Feast of Recipes Inspired by Poetry (Roost Books, 2017) features 75+ new recipes paired with poems by 25 of America’s most beloved poets (Billy Collins, Naomi Shihab Nye, Mark Strand, Mary Oliver, Wendell Berry). Just as she does at her blog, Nicole includes thoughtful commentary on each poem, followed by personal stories about the recipes.
All are presented thematically in five sections: On What Lingers, On Moments in Time, On Growth, On Gathering, and On Splendor. Recipe categories include Breakfasts, Salads, Soups, Snacks and Small Bites, Meat and Seafood, Vegetables/Vegetarian, Desserts and Drinks.
Enjoy Diane Lockward’s “Blueberry,” then read about Nicole’s Christmas morning family tradition of opening stockings by the fireplace while eating muffins (she then tempts us with a recipe for Blueberry Bran Muffins).
Contemplate Joy Harjo’s “Perhaps the World Ends Here” (one of the first food poems I ever shared at Alphabet Soup back in 2007), and then read about how Nicole’s great-grandmother used to slather a chicken in fresh oregano before roasting it for family dinners. Nicole’s recipe for Oregano Roast Chicken had me drooling (imagine the aroma of olive oil and savory spices wafting through your kitchen on a Sunday afternoon).
Do you know Sharon Olds’s bittersweet poem “First Thanksgiving” — about a mother anticipating her daughter’s return home after her first few months away at college? Nicole offers a recipe for Wild Rice with Chestnuts and Leeks, inspired by a semester abroad in London. In December, she took walks around the city the last week she was there to take it all in before returning home. She chanced upon a stall selling hot roasted chestnuts and tasted them for the first time, a wonderful moment that became an indelible memory.
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