My hometown, Hawley, is tiny, with just over 300 residents. Despite its size, it’s the home of notable figures in music and literature. Among them are Alice Parker, a celebrated composer, and Eric Carle, the cherished author of children’s books who passed away in 2021.
Eric had a passion for food. He even shared his bread pudding recipe with me for my cookbook, “The Pudding Hollow Cookbook.” I didn’t know him well, but his colorful stories and whimsical illustrations always left a mark.
The Eric Carle Museum of Picture Book Art in nearby Amherst is currently featuring an exciting exhibit called “Cooking with Eric Carle.” This exhibit highlights Carle’s love for food and food art. It showcases familiar works like “The Very Hungry Caterpillar” and lesser-known pieces, such as linocuts from a cookbook he illustrated in 1965 titled “Red Flannel Hash and Shoo-Fly Pie.”
Fun details include doodles from restaurant checks and notes about his favorite recipes. One notable part of the museum is the craft area where visitors can share their favorite recipes and even illustrate them!
During the exhibit’s opening, the Ekus Group’s Lisa and Sally Ekus talked about the evolution of cookbook illustrations. Lisa holds the Guinness World Record for the largest personal cookbook collection, which included over 4,200 cookbooks!
Historically, cookbooks started with minimal illustrations and evolved to vibrant images as color printing advanced. This shift reflects our growing appreciation for food as both an art and a science.
What’s unique about Carle is how he blended food and storytelling, making cooking feel magical. Isabel Ruiz Cano, the exhibit’s organizer, expressed that while she never met Carle, putting the exhibit together gave her deep insights into his character and preferences.
In honor of Carle and the exhibit, I decided to try making pretzels—a nod to his book “Walter the Baker,” which features a humorous tale of pretzel-making. Though my pretzels didn’t turn out as elegantly as I hoped, they were tasty, demonstrating that cooking is more about the experience than perfection.
Here’s a simple pretzel recipe to try:
Pretzels
Ingredients
For the dough:
- 1 teaspoon yeast
- 1/2 cup lukewarm water, divided
- 1/2 teaspoon sugar
- 1 1/4 cups flour
- 1/4 teaspoon salt
For the water bath:
- 1/4 cup warm water
- 1/2 teaspoon sugar
For finishing:
- 1 1/2 tablespoons melted butter
- Coarse salt
Instructions
- Mix yeast, warm water, and sugar. Let it sit until bubbly, about 5 minutes.
- Add this to flour and remaining water. Mix briefly, then add salt and knead for about 4 minutes. Let it rest in a zip-top bag for 30 minutes.
- Preheat the oven to 450°F. Line a baking sheet.
- Divide the dough into four pieces. Roll each into a long rope and twist into a pretzel shape.
- Prepare the water mixture for dipping. Dip each pretzel and place on the baking sheet.
- Bake for 8-10 minutes until golden. Brush with butter and sprinkle with salt.
The exhibit “Cooking with Eric Carle” runs until September 6, 2026. It’s a celebration of creativity in both cooking and illustration, which is a delightful part of our shared heritage.
For more details about the museum and upcoming events, visit the Carle Museum’s events page.
Tinky Weisblat is an award-winning food writer, exploring the connections between food and creativity.
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