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    The Barbara Pym Cookbook
    The Barbara Pym Cookbook
    The Barbara Pym Cookbook
    Ebook135 pages54 minutes

    The Barbara Pym Cookbook

    By Hilary Pym and Honor Wyatt

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    About this ebook

    Barbara Pym’s sister Hilary teams with cookbook author Honor Wyatt to bring together this mouthwatering collection of family recipes, memories, and anecdotes drawn from Pym’s diaries and letters, as well her most acclaimed novels
    Straight from the kitchen of Barbara Pym, this winning cookbook delivers a delectable treat for readers who like their meals served with a generous helping of literary aplomb. Sharing favorite family recipes that Pym incorporated into her novels, The Barbara Pym Cookbook reveals how the author’s life intersected with those of her memorable characters. Inside you’ll find British classics such as steak and kidney pie, plum cake, sausage rolls, and toad-in-the-hole—dishes that Pym’s characters would often prepare for each other. Other treats, such as moussaka and risotto, reflect Pym’s fascination with Greece and Italy. Throughout, the recipes are interwoven with references to Pym’s novels; Dulcie’s musings on “love apples” from No Fond Return of Love accompany directions for tomatoes à la Provençale, for instance. There are glimpses of Pym’s personal life, too, such as her description of kipper pâté for lunch with Philip Larkin. The Barbara Pym Cookbook is a must-have for both budding cooks and Pym aficionados.
    LanguageEnglish
    PublisherOpen Road Media
    Release dateJan 22, 2013
    ISBN9781453279656
    The Barbara Pym Cookbook
    Author

    Hilary Pym

    Hilary Pym (1916–2004) was the younger sister of English novelist Barbara Pym, with whom she shared a home for most of her life. Pym was involved in setting up the Barbara Pym Society in 1993 and continued to champion her sister’s work after her death, publishing multiple books to honor her memory, including Civil to Strangers and Other Writings, A Very Private Eye, A Lot to Ask: A Life of Barbara Pym, and The Barbara Pym Cookbook.

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    • 3/5
      How to make things like omelets and cauliflower cheese which crop up so frequently in Pym's books. She herself was a rather more adventurous cook and eater, and those recipes are here too.

    Book preview

    The Barbara Pym Cookbook - Hilary Pym

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    The Barbara Pym Cookbook

    Hilary Pym & Honor Wyatt

    Contents

    Introductory Note

    A NOTE ON THE RECIPES

    STARTERS AND SOUPS

    George Armitage settles in to prawn cocktail; Emma Howick and Adam Prince discuss the slicing of cucumber

    SALMON OR TUNA MOUSSE

    POTTED HAM

    Rollo Gaunt recalls ASPARAGUS MOUSSE

    Barbara remembers lunching with Philip Larkin

    KIPPER PÂTÉ

    Daphne Dagnall and Adam Prince discuss Greek food

    DOLMADHES

    TSATSIKI

    Dulcie Mainwaring reflects on love apples

    TOMATOES À LA PROVENÇALE

    Leonora Eyre welcomes Humphrey Boyce with

    CONSOMMÉ MOUSSE

    The Harveys introduce

    CARROT SOUP WITH ORANGE

    On the Greek border, Barbara and Hilary enjoy a comforting

    AVGOLEMONO SOUP

    MAIN DISHES

    Catherine Oliphant speaks of the bay leaf for her

    BOEUF À LA MODE

    … and Basil Branche reflects on one in a

    BOEUF BOURGUIGNON

    Belinda Bede prepares dinner for the Archdeacon and considers curates and chicken;

    Mrs. Bone speaks of The Dominion of the Birds;

    Leonora Eyre also serves poulet

    CHICKEN WITH TARRAGON

    POULET MINERVA

    … and Letty partakes of one of Father Lydell’s favourite chicken dishes

    POULET NIÇOISE

    Belinda Bede speculates on Archdeacon Hoccleve’s Judgment Day meal

    DUCK WITH OLIVES

    Rupert Stonebird and Dulcie Mainwaring reflect (very differently) on roasts

    ROAST DIJON LAMB

    Graham Pettifer has high expectations of Emma Howick, perhaps thinking of

    PORK CHOPS WITH APPLE

    PORK OR VEAL FILLET WITH PEPPERS AND TOMATOES

    Mark and Sophia Ainger discuss the proper wine to serve with what might have been

    BEEF CASSEROLE WITH LENTILS

    Rupert Stonebird has an experience with

    OXTAIL

    Leonora and the Italian Conte enjoy

    STEAK AND KIDNEY PUDDING

    Adam Prince remembers the recipe for Sole Nantua, but Dulcie Mainwaring fails to recall

    TURBOT, HALIBUT, OR SOLE DUGLÉRÉ

    Wilmet Forsyth imagines Wilf Bason preparing

    SOLE VÉRONIQUE

    Mildred Lathbury partakes humbly of

    COD FILLETS WITH CHEESE

    At the vicarage, Wilf Bason creates a

    SOUFFLÉ FISH PIE

    A good accompaniment to any main dish is

    POMMES ANNA

    LUNCH AND SUPPER DISHES

    Mildred Lathbury, Emma Howick, and Norman from Quartet in Autumn all make good use of eggs

    PIPÉRADE

    … and Letty is convinced to order

    OEUFS FLORENTINE

    Belinda Bede serves Miss Prior an unsuccessful cauliflower cheese

    PAIN DE CHOU-FLEUR

    Jane Cleveland and Edwin have mixed reactions to

    SHEPHERD’S PIE

    Emma Howick realizes that the Greek version of that dish is

    MOUSSAKA

    Another Greek favourite in the Pym household was

    KEFTEDHES

    The fish fingers that Phoebe Sharpe imagines the vicar will dine on might be less acceptable to her than

    CURRIED FISH CAKES

    Frequent comment is made on

    TOAD-IN-THE-HOLE

    Spaghetti is the food under discussion in A Few Green Leaves and in An Unsuitable Attachment, where Penelope Grandison has prepared what may have been

    SPAGHETTI BOLOGNESE

    Catherine Oliphant and Beatrice prepare

    RISOTTO

    Mervyn Cantrell introduces the subject of Italian food

    GNOCCHI ALLA ROMANA

    VENETIAN PANCAKES

    Adam Prince considers the authenticity of a celery sauce

    HAM AND CELERY AU GRATIN

    … and Emma Howick wonders how he will respond to her

    FRENCH ONION TART

    In An Unsuitable Attachment, Ianthe Broome is credited for her

    SAUSAGE ROLLS

    TEA

    The golden rules of tea making are surely followed at Flora Cleveland’s tea, where she serves

    VICTORIA SANDWICH CAKE

    Emma Howick wins a bag of

    ROCK BUNS

    Father Anstruther ruminates on

    FAIRY CAKES

    Humphrey Boyce offers Leonora a slice of

    DATE AND WALNUT LOAF

    … and imagines her partaking of scones

    SULTANA SCONES

    WHOLEMEAL SCONES

    Sister Dew provides an excellent

    PLUM CAKE

    Mrs. Killigrew’s imminent arrival prompts a search for, perhaps, a

    PARKIN CAKE

    Barbara often made

    PLUM JAM

    … and she recalls a glorious tea with Lord David Cecil

    PUDDINGS AND DESSERTS

    Viola Dace and Dulcie Mainwaring discuss marmalade; Barbara offers her own recipe for

    CHEESECAKE

    Miss Lord polishes glasses in which to serve

    ORANGE MOUSSE

    Piers Longridge exclaims in horror over a custard-based dessert

    POIRES RELIGIEUSES

    Rodney Forsyth and James Cash discuss the appropriate wine to accompany

    GOOSEBERRY PIE

    TRIED FAVOURITES

    … taking its title from a cookery book by turns practical and didactic, and also used by Belinda Bede

    Barbara’s strange fancies during the war

    RABBIT WITH FORCEMEAT BALLS

    IRISH STEW

    KEDGEREE

    STEAMED APPLE PUDDING

    RAILWAY PUDDING

    TRIFLE

    Irena Pym’s

    QUEEN OF PUDDINGS

    The dish that so dismayed Mildred Lathbury when she dined on Mrs. Jubb’s cooking at the vicarage

    AN IMPROVED BLANCMANGE

    BAKED CUSTARD PUDDING

    Irena Pym’s

    GERTRUDE CAKE

    Belinda Bede imagined just such a

    MOCHA CAKE

    SUMMER PUDDING

    TREACLE TART

    BAKED APPLES WITH MINCEMEAT

    A FAVOURITE NURSERY DELIGHT

    INTRODUCTORY NOTE

    THIS BOOK MAY NOT come as a surprise to readers of my sister’s novels, who often comment on her many references to eating and food: carefully prepared meals (successful or unsuccessful), restaurant lunches, gourmet dishes, solitary suppers (actual or in prospect), Sunday family dinners, packed lunches and party food, teas of all kinds, breakfasts large and small—so that the question arises, Was she

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