By Hilary Pym, Honor Wyatt
Barbara Pym’s sister Hilary groups with cookbook writer Honor Wyatt to assemble this mouthwatering choice of relations recipes, thoughts, and anecdotes drawn from Pym’s diaries and letters, in addition her such a lot acclaimed novels
Straight from the kitchen of Barbara Pym, this successful cookbook can provide a tasty deal with for readers who like their nutrition served with a beneficiant assisting of literary aplomb. Sharing favourite relations recipes that Pym integrated into her novels, The Barbara Pym Cookbook unearths how the author’s lifestyles intersected with these of her memorable characters. Inside you’ll locate British classics comparable to steak and kidney pie, plum cake, sausage rolls, and toad-in-the-hole—dishes that Pym’s characters may usually arrange for every different. different treats, comparable to moussaka and risotto, replicate Pym’s fascination with Greece and Italy. all through, the recipes are interwoven with references to Pym’s novels; Dulcie’s musings on “love apples” from No Fond go back of Love accompany instructions for tomatoes à los angeles Provençale, for example. There are glimpses of Pym’s own existence, too, equivalent to her description of kipper pâté for lunch with Philip Larkin. The Barbara Pym Cookbook is essential for either budding chefs and Pym aficionados.
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Extra info for The Barbara Pym Cookbook
Cover the pot, reduce the heat to medium-low, and simmer until the pears are just tender, 3 to 4 minutes. Remove the pears to a small bowl with a slotted spoon, but keep the ginger and liquid in the pot. Increase the heat to medium-high and boil the liquid until it’s reduced by half, 5 to 6 minutes. Pour the syrup over the pears and let them macerate until ready to serve. (The pears can be made ahead of time and stored in their syrup in the refrigerator for up to 3 days. ) To serve, cut the gingerbread cake into squares and set them on WsweetInterior_Layout 1 6/7/13 2:11 PM Page 49 serving plates.
Reheat it as necessary if it begins to solidify while you work. Preheat the oven to 350°F (175°C). Line a rimmed baking sheet with a thin dishtowel. Arrange the pan so the long side is closest to you. You want to roll the strudel into a long log, not a short one. Set one single sheet of phyllo over the towel. Brush lightly all over with butter. Repeat for five more layers, buttering the top layer as well. Leaving a 2-inch (5-cm) margin around the edges, sprinkle the biscotti crumbs on the bottom half of the dough only.
Bring to a boil and cook without stirring for 5 to 10 minutes until the liquid is bubbly, deepamber, and reduced by more than half. Remove the pan from the heat and stir in the heavy cream. Pour the sauce into a small bowl to cool slightly. ), and add extra salt as desired. Serve the still-warm apples with caramel sauce drizzled on top and a scoop of vanilla ice cream on the side. These apples are best eaten the day they’re made, but leftovers can be stored in the refrigerator for 1 to 2 days and reheated in the microwave until warm.