Tasty Tuesday: What’s Cookin’ With Princeton University Press

Cooked Books:

Dish - Cooked Books: Recipes from the Staff  of Princeton University Press
Recipes from the Staff of Princeton University Press

includes eighty-two recipes contributed by current and former members of the Princeton University Press staff. In 115 pages, it draws on the best culinary inspiration of our extended publishing community, their families, and their friends.

We marry the cultures of cooking and publishing a level deeper by tying the names of many of our favorite dishes to titles of our favorite books and, in some cases, names from the Press’s glorious past. And so we have “The Barrington Atlas of of Greek and Roman Chicken,” the “Copywriters’ Crutch Casserole,” and “Scribner’s Scrumptious Stuffed-Shell Tacos,” to go along with many other distinctive PUP offerings. While the Press-specific epithets may be mysterious to some readers, we trust the quality of the recipes and the liveliness of their presentation will compensate for any confusion.

Spoon - Cooked Books: Recipes from the Staff of Princeton University PressSpoon - Cooked Books: Recipes from the Staff of Princeton University PressSpoon - Cooked Books: Recipes from the Staff of Princeton University Press

Each Tuesday, PUP wants to share a recipe from our book for our blog readers to try. Tasty Tuesday is somewhat of a departure from our everyday content. We believe that cooking and cookbooks are a legitimate part of scholarly activity. Scholars like to eat, and many do not eat well enough. “Mens sana in corpore sano,” we always say. We hope the recipes in this book will nourish thought.


The Barrington Atlas of the Greek and Roman Chicken
by Margret Aldrich

Your dinner guests won’t need a map to find their way to the table when they smell this delicious dish cooking! For best results, use Bell & Evans chicken, Muir Glen tomatoes, and wine that is good enough to drink with the meal. If you’d like to serve more people, you can increase the number of chicken pieces up to 6, as long as they fit in your pan. Feel free to use skinless chicken thighs (with bones) if you prefer dark meat, or use a combination of breasts and thighs. This is based on a recipe from Giada De Laurentiis’s program Everyday Italian.

    Plate - Cooked Books: Recipes from the Staff of Princeton University Press

  • 4 skinless chicken breast halves, with bones salt and freshly ground pepper
  • 1⁄4 cup olive oil
  • 3 ounces prosciutto, chopped
  • 2 bell peppers (preferably 1 yellow and 1 red), sliced lengthwise
  • 2 cloves garlic, chopped
  • 1⁄2 cup white wine
  • 1 15-ounce can diced tomatoes
  • 1 tablespoon fresh thyme
  • 1⁄3 teaspoon dried oregano
  • 1⁄2 cup chicken stock
  • 1⁄4 cup fresh flat-leaf parsley, chopped
  • 2 tablespoons capers (or substitute 1⁄4 cup pitted kalamata olives, roughly chopped)

Season the chicken on both sides with salt and pepper. Heat the olive oil over medium heat in a large skillet (note that you will need a lid for it later). Add the chicken to the pan and brown it on both sides. Remove the chicken to a plate; set aside.

Add the prosciutto  and peppers  to the original pan and cook over medium heat for
5 minutes. Add the garlic and cook for 1 minute.  Add the wine, tomatoes,  thyme, and oregano, and use a wooden spoon to scrape the browned bits off the bottom of the pan.

Return  the chicken and any accumulated  juices to the pan, add the stock, and bring it to a boil. Cover with the lid, reduce the heat, and simmer  for 20–30 minutes, until the chicken is done. Taste and add a bit more salt and pepper, if desired. Stir in the parsley and capers (or olives) and serve.

Serves 4.

The Illustrations
The images of food, tableware, and cooking implements that figure prominently in this book are from Menu Designs, published by The Pepin Press, Agile Rabbit Editions, © 1999 and 2005 Pepin Van Roojen, www.pepinpress.com. These images are used with permission. Other incidental images of books and animals are taken from two Dover Electronic Clip Art Publications, Books, Reading and Writing Illustrations (CD-Rom and book © 1992) and 1565 Spot Illustrations and Motifs (CD-Rom and book © 2007) and are used in compliance with terms of use for materials from Dover Publications, Inc.


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