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.
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.
|TODAY’S TASTY TUESDAY RECIPE:
Melt butter in a large saucepan over medium-high heat. Sauté onion and garlic in hot butter, stirring continually, until tender—about 2 minutes. Add curry, salt, coriander, and red pepper flakes to onion mixture; mix well. Cook, stirring frequently, for 1 minute. Stir broth into onion mixture. Bring to a boil over medium heat. Cook, stirring frequently, until thickened, 10–15 minutes. Add pumpkin and half-and-half to broth mixture and mix well. Cook for 5 minutes. Pour soup into a blender. Process until creamy.
Serve warm, or reheat to desired temperature. Ladle into soup bowls. Top with green onion curls, if desired.
Preparation time: 12 minutes; cooking time: 23 minutes.