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The Emily Dickinson Cookbook Recipes from Emily's Table Alongside the Poems That Inspire Them

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  • Format: Hardcover
  • Copyright: 2022-01-11
  • Publisher: Harvard Common Press

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Supplemental Materials

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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.

Author Biography

Arlyn Osborne is a recipe developer and presenter for the Food Network. She appears often on Food Network's streaming app and she works with the world's leading chefs on crafting and cooking recipes for the network's television broadcasts. A graduate of the French Culinary Institute in New York, she also has worked with Martha Stewart, BuzzFeed, NBC, TLC, and Food & Wine magazine. She is a regular recipe contributor to Food.com. A lifelong student of poetry, she counts Emily Dickinson among her true literary heroes. She lives in New York City.

Table of Contents

Chapter 1
Egg-in-a-Basket with Chive 
Spicy Skillet Hash 
Sheet Pan Sausage Breakfast 
Strawberry Oatmeal 
Glazed Crullers 
Sticky Baked Peaches 
Baked Berry Pecan French Toast 
Apple Pancakes 

Chapter 2
Jasmine Tea Biscuits 
Rice Cakes 
Honey Lemonade 
Ham and Cucumber Tea Sandwiches 
Raspberry Jam 
Cherry Scones 

Chapter 3
Winter Garden Vegetable Soup 
Beef Bone Broth 
Broths Chicken Soup 
Sue’s Oyster Stew 
Pumpkin Corn Chowder 
Irish Stew 

Chapter 4
Lemon Herb Chicken 
Vegetarian Niçoise Salad 
Veal Meatball with Gravy 
Mushroom Pot Pie 
Spiced Chicken Wings 
Apple Chestnut Stuffing 
Creamy Green Bean Fricassee 
Pan-Fried Cod Cakes 

Chapter 5
Rye and Indian Loaf 
Graham Bread 
Brown Bread 
Twin Loaves 
Little Dinner Rolls 
Corn Cakes 
Maggie’s Irish Soda Bread 

Chapter 6
Black Cake 
Coconut Cake 
Federal Cake 
Coconut Cookies 
Chocolate Caramels 
Maple Sugar Loaf Cake 
Cream Puffs 
Mrs. Dickinson’s Custard Pie 
Cinnamon Doughnuts 
Chocolate Mousse 


Supplemental Materials

What is included with this book?

The New copy of this book will include any supplemental materials advertised. Please check the title of the book to determine if it should include any access cards, study guides, lab manuals, CDs, etc.

The Used, Rental and eBook copies of this book are not guaranteed to include any supplemental materials. Typically, only the book itself is included. This is true even if the title states it includes any access cards, study guides, lab manuals, CDs, etc.

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