Cooking with the Muse offers 150 nutritious international recipes with a plenitude of imaginative poetry about food and ingredients, along with enlightening literary essays, playful culinary and historical notes, and 200 beautiful full-color photographs. Here's a feast of words and images, with easy-to-follow steps for preparing individual dishes and whole meals.
Highlights fresh, local ingredients and encourages the use of seasonal produce, wild seafood, traditional fats, and healthy meat from pasture-raised animals. Offers a delectable feast for the locavore or omnivore, novice cook or experienced chef a food lover's literary anthology and a poetry lover's cookbook. Presents an anthology covering 3000 years; the equivalent of a complete book of original poems and poetic prose by the authors; and a complete book of original essays explaining key culinary poems and traditions. Both a literary and a culinary achievement, Cooking with the Muse is a feast for the heart and the senses, a delectable journey that nourishes the body, mind, and spirit.
|Publisher:||Tupelo Press, Incorporated|
|Product dimensions:||8.10(w) x 11.10(h) x 1.40(d)|
About the Author
Stephen Massimilla is a poet, scholar, professor, and painter. Acclaim for his books includes a Stephen F. Austin University Press Prize; the Bordighera Poetry Prize; the Grolier Poetry Prize; and a Van Rensselaer Award, selected by Kenneth Koch. His work has appeared in hundreds of publications. He holds an MFA and a PhD from Columbia University and teaches literature, food ethics, and writing at Columbia University and The New School. For more info: Stephenmassimilla.com and Cookingwiththemuse.com.