For the Whole Article, CLICK HERE:
Cooking with the Muse: A Sumptuous Gathering of Seasonal Recipes, Culinary Poetry, and Literary Fare by Myra Kornfeld and Stephen Massimilla is a book blanketed with poetry, packed with historical facts about food writing and ingredients, and the recipes are a varied collection of comfort food, elegant offerings and everyday fare. There are dishes that contain an international flair such as Medallions of Dukkah-Crusted Chicken Breasts Stuffed with Spinach, Moroccan Braised Lamb Shanks or Short Ribs, and Creamy Carrot-Coconut Soup with Hot and Sweet Coconut Cashews. Desserts that will have you preheating the oven in no time include Fudgy Nibby Brownies, Chocolate Tart with Salt, Pumpkin Pie Soufflé and Caramelized Pecans and Capri Peach Tart. Yam Waffles with Maple-Pecan Butter, Shepherd’s Pie with Colcannon Topping and Moroccan-Spiced Bastilla with Chickpeas Turnips, Cabbage and Vermicelli – every page holds something delectable to excite your palate or to engage your mind.