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.

TODAY’S TASTY TUESDAY RECIPE:

Not for Resale Sunshine Kabobs Galleys
by Jessica Pellien
Plate - Cooked Books: Recipes from the Staff of Princeton University Press
Kabobs

  • 1 pound large shrimp (approx. 20 pieces), shelled
  • 2–3 yellow squash, chopped into large chunks
  • 1 large Vidalia onion, cut into sixths
  • 1⁄2 fresh pineapple, chopped into large chunks

Marinade

  • 3 tablespoons fish sauce
  • 1⁄4 cup lime juice
  • 1⁄4 cup honey
  • 11⁄2 tablespoons fresh ginger, grated a pinch red pepper flakes
  • salt and pepper to taste

Whisk all ingredients for the marinade together and pour over shrimp in a bowl. Cover bowl with plastic wrap and refrigerate for 30–45 minutes. Assemble kebobs with even distribution of shrimp, squash, onion, and pineapple. Grill for 15 minutes, turning frequently and basting with remaining marinade.

Serve over rice.

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.

Comments

  1. This sounds like a delicious recipe. I love kabobs. Ill definitely be trying this one out.

  2. SPLINE CREATIVES says:

    LET’S GIVE IT A TRY!!

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