The Barbara Pym Cookbook
By Hilary Pym and Honor Wyatt
3/5
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About this ebook
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.
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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Reviews for The Barbara Pym Cookbook
1 rating1 review
- Rating: 3 out of 5 stars3/5How 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
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