Sylvia Plath baked her mother’s tomato soup cake on the day she wrote “Death & Co.” in 1962. This was hardly unusual for the poet, who churned out apple pies and hot milk cakes dripping in caramel at a rate sometimes described as fanatical. Despite her critique of gender roles, Plath was an avid home baker who once wrote that she would “study The Joy Of Cooking, reading it like a rare novel.” Since her death in 1963, Plath’s recipes have become a source of obsession for many, as well…
