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Recipes for body and soul

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Like Wellesley native Cara Nicoletti’s “Voracious: A Hungry Reader Cooks Her Way through Great Books ’’ (Little, Brown), which paired literature and recipes, Nicole Gulotta’s “Eat This Poem: A Literary Feast of Recipes Inspired by Poetry’’ (Roost) takes culinary inspiration from verse. The book serves as poetry anthology — with work by Mary Oliver, Jane Kenyon, Billy Collins, and others — and recipe book, “meant to serve both body and spirit equally.” In “Baskets,” for instance, Louise Glück writes of a trip to the market and seeing “[c]rates of eggs, papaya, sacks of yellow lemons.” From that, Gulotta offers recipes for baked eggs with lemon cream and scrambled eggs with smoked salmon. Poetry focuses your attention, makes you wider awake to the world; a good meal does the same — a nourishing combination.

NINA MACLAUGHLIN