The Barbara Pym Cookbook

The Barbara Pym Cookbook

by Hilary Pym, Honor Wyatt
     
 

View All Available Formats & Editions

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

…  See more details below

Overview

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.

Read More

Editorial Reviews

From the Publisher
“A treat for devotees of Pym . . . whimsically presented . . . where the ‘small things of life,’ cooking among them, are reckoned ‘often so much bigger than the great things.’” —Publishers Weekly
Publishers Weekly - Publisher's Weekly
A treat for devotees of Pym, this literary cookbook assembled by the author's sister and cookbook author Wyatt offers a modest selection of recipes, adapted for the American kitchen, for foods mentioned in Pym's novels. Others, such as ``a bowl of groats, fragrant as a cornfield and intriguingly surfaced with little pock marks,'' were Pym's favorites. All are accompanied by prose morsels taken from the author's corpus. Plain English food is served in abundance: steak and kidney pie, potted ham, sausage rolls. Curiosities like toad-in-the-hole seem included mainly for amusement. Overly familiar ethnic recipes reflect Pym's fascination with Greece and Italy. The culinary strength of the collection rests in its ``sweets.'' Americans taken with the English tea ritual will find the fairy cakes, Sultana scones and rock buns delightful, while the treacle tart and gooseberry pie will appeal to confirmed Anglophiles. Respectfully yet whimsically presented, the recipes come to seem a genuine, if minor, part of Pym's oeuvre , where the ``small things of life,'' cooking among them, are reckoned ``often so much bigger than the great things.'' (Oct.)

Product Details

ISBN-13:
9781480408050
Publisher:
Open Road Integrated Media LLC
Publication date:
03/05/2013
Pages:
128
Sales rank:
1,013,484
Product dimensions:
7.40(w) x 9.10(h) x 0.40(d)

Meet the Author

Barbara Pym (1913–1980) was a bestselling and award-winning English novelist. Her first book, Some Tame Gazelle (1950), launched her career as a writer beloved for her social comedies of class and manners. Pym is the only author to be named twice in a Times Literary Supplement list of “the most underrated novelists of the century.” She produced thirteen novels, the last three published posthumously. Her 1977 novel Quartet in Autumn was shortlisted for the Booker Prize. 

Customer Reviews

Average Review:

Write a Review

and post it to your social network

     

Most Helpful Customer Reviews

See all customer reviews >