Lucky you, I have a lovely book to write about today, Cooking with the Muse by Myra Kornfeld and Stephen Massimilla. This title released earlier this year is a beautiful book warmed 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.
Myra Kornfeld is a chef, educator, and author while Stephen Massimilla is a poet, scholar, professor, and painter – and together they joined their incredible talents and created this masterpiece of food and the written word. Poetry and essays are scattered through this volume, falling onto the pages to surround the recipes and pull everything together.
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 Souffle 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 engage your mind.
Cooking with the Muse will be a valued addition to your collection for it’s fantastic content as a literary work and it’s delicious collection of recipes that are approachable by any level cook. Thanks to the author for allowing me to share one of their recipes. The recipe for Polenta Baked Eggs can be downloaded at this link: recipe here.
GIVEAWAY: The authors are generously offering one of my readers an autographed copy of this gorgeous title. (I’ll be reaching out for a bookplate to add to my copy).
Random Number Generator picked #48 Tina!
The giveaway is open to US addresses only.
To enter:
1. Leave a comment on this post telling me which recipes sounds like something you would like to make. (You may return here daily and leave another comment to enter – telling me hello.)
2. For a second entry share this post on social media. We need to spread the word about this book. Sharing icons are below the post to make it easier for you. Sharing on multiple platforms will provide you with a second entry.
3. For a third entry, visit Cooking with the Muse’s Facebook page. Likes are very much appreciated.
4. For a fourth entry, visit The Cookbook Junkies Facebook page. Likes are very much appreciated.
A random winner will be chosen on October 17th. Good luck and spread the cookbook love!
Baked eggs in any form is loved here, and these sound pretty darn spectacular.
Oh the shepherds pie with colcannon topping is calling to me.
I am drawn to the notion of poetry in a cookbook. After all, cooking is an artistic, poetic craft, isn’t it?
I want to make the Goan Hreen Coconut Fish Curry. I had a simply yet magical fish dinner in Goa at a thatched roof, open air restaurant on the beach many, many moons ago. I think it would be nice to revisit the past with this dish.
I do admit I hope it is not requiring green coconuts! They are everywhere in India but not around my neck of the evergreens here in Washington state.
Liked the Facebook page.
Shared on Facebook.
Capri Peach Tart sounds amazing.
Liked the Facebook page.
the Fudgy Nibby Brownies caught my eye. I would love to read the historical facts about food writing and ingredients..it is what I enjoy about cooking.
I am all over the Polenta Baked Eggs.
We love colcannon would love to try the shepherd’s pie topped with colcannon.
So many recipes reached out to me, but I think I’d start with the Moroccan Braised Lamb Shanks or Short Ribs.
Shared on my FB page.
Liked the FB page.
The chocolate tart with salt sounds like something i would make
Shared on Facebook and Pinterest
Visited and liked Cooking with the Muse Facebook page
Visited the Cookbook Junkies Facebook page
The Capri Peach Tart sounds great.
The Shepherds Pie with Colcanon topping makes me hope winter is coming soon! Talk about comfort food!
That perfect raspberry on the cover is inspiring.
The Shepherd’s Pie topped with Colcannon sounds great to me!
I shared on Facebook, Twitter and G+.
I already liked Cooking with The Muse, Facebook page I saw them at their book signing in Union Square, I have pictures but alas not the book.
Here’s another daily entry.
The Polenta Baked Eggs sounds wonderful.
Mmm, the Medallions of Dukkah crusted chicken breasts stuffed with spinach and pumpkin pie souffle….this book sounds great.
I always wanted to make BastillA
I shared on Twitter
I liked cooking with the muse on Facebook
Hello
Love the cover art!
Hello again
It’s Friday, thank G*d it’s Friday.
It’s a beautiful day here in NYC.
I would love this book
The band eggs in polenta look great
Oh my goodness, I just saw this! What an amazing book! Moroccan Spiced lamb shanks, please! =)
Hello 🙂
I think that fine cooking is poetry.
The eggs with polenta are right up my alley!!
Page is liked!
Those eggs look delicious
The recipe for hot and sweet coconut cashews sounds like a good one to me! I’d start there for sure!
Last entry
The polenta and eggs sounds outstanding.
Last chance
The yam waffles. I would LOVE to try making the yam waffles. As an aspiring poet and bookstore owner this is probably the most perfect cookbook that I have ever seen. I would love a copy, and if I am not lucky enough to win one after reading this wonderful review I do believe I may have to ask Santa for a copy for the holidays.