Poetry on a Plate



The Poetry Society (Ed.) Poetry on a Plate A feast of poems and recipes
Search for a word or phrase in this book … Biographical note: This collection was edited and designed by a panel of Poetry Society staff, including: Jules Mann, Director (who worked in the wine business in California for 15 years); Janet Phillips, Book Designer; Angel Dahouk, who researched and categorised the poems; Andrew Bailey, who assisted in the research and virtual component of this project; and Jessica York and Valeria Melchioretto who compiled the Poetry Café menu and blackboard. BIC Basic EAN13: 9781844711147 ISBN-10: 1844711145 ISBN-13: 9781844711147 Author: The Poetry Society Title: Poetry on a Plate Series: Anthologies Product class: BC Language: eng Audience: General/trade BIC subject category: CTCH Publisher: Salt Publishing Pub date: 01-Sep-06 Extent: 148pp Height: 216 mm Width: 140 mm Thickness: 9 mm Weight: 222 gms Supplier: Gardners Books Supplier: Ingram Book Group Supplier: Inbooks (James Bennett) Availability: IP Price: GBP 9.99 Price: USD 15.95 Rights: World	See larger image PAPERBACK 20% off at the UK Bookstore! ~~£9.99~~ £7.99 20% off at the US Bookstore! ~~$15.95~~ $12.76	Short description/annotation: This new expanded edition of Poetry on a Plate offers a unique collection of chefs on poetry and poets on food. Contributors include top UK poets, chefs and food writers. Designed to celebrate the theme of ‘food',as part of ‘National Poetry Day’, it would work very well as a gift for any occasion. Perfectly appropriate for armchair or kitchen. Main description: A book to celebrate the theme of ‘food', as part of the Poetry Society’s annual ‘National Poetry Day’ festivities. Perfectly appropriate for the armchair or the kitchen, “Poetry on a Plate” contains mouth-watering recipes by chefs and food writers, including Tony Singh, Frances Bissell, Mary Berry and Anton Edelmann, combined with a delicious assortment of poems. This unique feast features chefs talking about poetry and poets talking about food, garnished with poems selected by the Poetry Society which relate to the ingredients or composition of each recipe. Poets include some of the UK’s top contemporary poets as well as their predecessors – Keats and others. Table of contents: A Visit to the Poetry Café Jessica York Welcome to the Poetry Café, London Matthew Sweeney Salatâ de Vinete, or Aubergine Salad Matthew Sweeney Egg Sarah Maguire Thyme Salad Sarah Maguire Zaatar Mimi Khalvati Koresht Bademjan Mimi Khalvati Haiku John Hegley The Customer’s Complaint Nii Ayikwei Parkes Deep Fried Yam with Avocado Kpakpo Shito John Agard Behind the Menu Valeria Melchioretto Bridging Gaps between Blackboards Sue Ritchie Chilled Beetroot and Apple Soup Jessica York Egyptian Spinach and Lentil Soup Rachel Robb Spicy Caramelized Red Onion Soup Rachel Robb Baked Halloumi with Puy Lentils and Tomato Sauce Jessica York Apricot and Almond Crumble Poetry on a Plate – a feast of recipes and poems Simon Smith, translator Horace: On Drinking your Good Health Michael Murphy Ovid in an English Kitchen-Garden John Mole The Banquet Appetisers Frances Williams Oyster Eating Sarah Wardle Word Tasting Caviar House Ltd Tempura of Aubergine and Courgette with Caviar Owen Sheers Hedge School Anton Edelmann Shallot Tart with Goat's Cheese Leekes Onyons Neil Rollinson Onions Simon Aquilina Arancini with Red Peppers Selima Hill Lettuces Lemn Sissay Sandwich Love John James After Francis Amunategui Mains & Sides David Harsent The Hare as Love Charm John Fuller Sorrel Frances Bissell Sorrel and Snails Salsa Picante Jeanne Macdonald Dressed Frances Bissell Tomatoes Tomato Pudding Lawrence Sail Sparrowgrass Rose Gray and Ruth Rogers Tagliatelle with Fig and Chilli Alison Brackenbury Holiday Antony Worrall Thompson Brown Soda Bread Dennis O’Driscoll Musings on Bread and poetry Paul Kitching ‘Winter Presentation’ of slow baked breast of duck served pink with Plum Pudding, Assiette of Pear, Balsamic Matthew Welton Butternuts Sir Terence Conran Steak and Kidney Pudding Gillian Clarke from Flesh Antony Worrall Thompson Tuscan-Style Lamb Michael Symmons Roberts Food For Risen Bodies – II Matthew Fort Fricasse of Pig’s Liver Linda France The Meat Factory Claire Macdonald Venison Fillet with Wild Mushroom Sauce Ruth Fainlight Love-Feast Delia Smith Chicken with Sherry Vinegar and Tarragon Sauce Ian McMillan Yorkshire Pudding Rules Vivek Singh Tandoori Breast of Squab Pigeon Matthew Sweeney Curry Cyrus Todiwala Badaam Kali Murg Subhadassi The Chapatti Trick Puddings Selima Hill Jam Robert Seatter Making Lemon Curd Tony Singh Lemon & Crème Fraîche Mousse Jenny Hope Fruit Mary Contini Coconut Kisses Peter Howard Pancake Flossie Squires Blackberry and Apple Charlotte Sacheverell Sitwell Blackberrying Fleur Adcock Summer in Bucharest Prue Leith OBE Muscovado Heaven Carol Rumens Recipes for Marriage Jane Duran Snow Pudding Ian McKerracher Valrhona Chocolate Pudding Jane Routh A Summer Pudding Mary Berry Very Best Chocolate Cake Henry Shukman A Glass of Guinness Elizabeth Smither Three Women Sharing a Bowl of Crème Brûlée Sir Terence Conran Creme Brulee Ben Jonson To Penshurst (an extract) National Poetry Day menu John Keats from The Eve of St. Agnes Fanny Keats Fanny Keats's Plum Cake Fanny Keats Fanny Keats's Hazelnut or Walnut Cake Julia Bird Honey Buns with Sultanas Jamie McKendrick Bee Lines Keith Rutter Menu Dreadlock Alien aka Richard Grant Roz Goddard The Chef’s Eyes Jules Mann Vegetarian Sun-dried Tomato and Aubergine Lasagne Roger McGough Vegetarians Roger McGough There Was a Knock on the Door. It Was the Meat View excerpt as PDF: Click here to view a sample (484 KB) Excerpt from book: Subhadassi The Chapatti Trick In the beginning was Vesta. Small packets full of dubious matter to hydrate, boil, mix together: extra chemistry lessons on Sundays; my Mum’s one night off. Then onto the earth tottered Chicken Bhuna. Friday night was a gallon of Tetley’s, Sher–e–Punjab by the Station. If provoked — I often was — I performed The Chapatti Trick. Now I play God on a weekend. Before starting to cook I seed an Indian visualisation to locate inspiration: is it Madras or Bengali; Basmati or Idli? Grind my own spices, oil my kharai: bring the matter in hand to two mouths starved in the act of Creation.