Weekend Cooking is open to anyone who has any kind of food-related post to share: Book reviews (novel, nonfiction), cookbook reviews, movie reviews, recipes, random thoughts, gadgets, quotations, photographs, restaurant reviews, travel information, or fun food facts. If your post is even vaguely foodie, feel free to grab the button and link up anytime over the weekend. You do not have to post on the weekend. Please link to your specific post, not your blog's home page.
The book I picked is Barbara Pym's No Tame Gazelle, and you can read about it in my earlier post. The eBook is on sale for $1.99, and it's a quick read, so you still have time to finish it by Wednesday, September 28. We'll be tweeting at 3pm Eastern Time (New York City time).
One reason I picked a Barbara Pym book is that her books are full of food references: the characters cook and bake and host parties or think about what they want for tea or Sunday dinner. No Tame Gazelle is no exception and includes some fun and funny food scenes.
Pym was so well known for her food that her sister Hilary Pym teamed up with Honor Wyatt to write The Barbara Pym Cookbook, which highlights the meals Pym wrote about in her novels. Some Tame Gazelle is mentioned several times in this slim collection, which shows how often the Bede sisters (protagonists of the story) thought about food and cooking.
Here are some of the recipes featured from Some Tame Gazelle
- Simmered chicken: which is what Belinda Bebe supposes is served to "all new curates everywhere . . . when they come to supper for the first time."
- Roast duck: which is annoying when it's part of the archdeacon's Sunday supper because it prompts him to preach an extra-long sermon so the duck has time cook; meanwhile, the Bebe sisters begin to worry that their roast beef, also in the oven during the service, will be overdone.
- Cauliflower cheese: this is kind of like a savory pudding and is the key to a disastrous luncheon.
- 8 tablespoons (110 g) butter
- 2/3 cup (110 g) castor or superfine sugar
- 2 eggs
- 2/3 cup (110 g) flour
- 1/4 teaspoon baking powder
- 1 teaspoon coffee flavoring
- Butter icing
- Coffee icing
- 1 ounce (30 g) blanched almonds, toasted and chopped
NOTE: The book didn't give icing recipes. I haven't made this, but it sounds like a pound cake. I think we're supposed to cut the cake horizontally to make the layers.
My copy of the cookbook was published by Dutton in 1988. I bet I bought it the second it came out! I love Barbara Pym.
Even if you don't have a mocha cake in the house, I hope you decide to join in the book club discussion on Wednesday at 3pm. I think it will be fun. And if I'm the host, you know I'm going to be talking about food!