If hearing about this week’s Pillsbury Bake-Off has you hungry for more tidbits about this ultimate recipe contest, this is the book for you. In “The Ungarnished Truth: A Cooking Contest Memoir” (Berkley, $23.95), Ellie Mathews writes about her $1 million win in the 1998 competition.

As someone who has judged the Bake-Off (in 2002) and covered it (in 2006), I found this book to be fascinating. Mathews writes matter-of-factly about how she created her recipe, and how surprised she was that of the several she submitted, her Salsa Couscous Chicken was selected as a finalist. She forgot to call for a garnish — hence the name of her book — and was convinced that omission would keep her from winning.

Much to her surprise, she took the top prize. In fact, she was so stunned when host Alex Trebek announced her win that she barely reacted. She later learned that the judges had deadlocked for hours before picking her dish, and she sent each a note apologizing for her lack of visible emotion and assuring them that she was indeed thrilled to win.

Once she won, the folks from Pillsbury took her in hand. They even bought her clothes to wear as made the rounds of television shows. (Khaki slacks, turtleneck sweaters, white socks, loafers, a belt. The sweaters scratched, but Mathews was too grateful to complain.)

The flood of publicity was Mathews’ next surpise. When she won, all the grocery stores in Seattle, her hometown, ran out of the Old El Paso salsa used in the recipe. Pillsbury had to overnight her a supply so she could demonstrate the recipe on a scheduled television appearance.

Here’s her winning recipe:
SALSA COUSCOUS CHICKEN

Yield: 4 servings

3 cups hot cooked couscous or rice

1 tablespoon olive or vegetable oil

1/4 cup coarsely chopped almonds

2 cloves garlic, minced

8 chicken thighs, skin removed

1 cup garden pepper or chunky-style salsa

1/4 cup water

2 tablespoons dried currants

1 tablespoon honey

3/4 teaspoon ground cumin

1/2 teaspoon ground cinnamon

While couscous is cooking, heat oil in large skillet over medium-high heat until hot. Add almonds; cook 1 to 2 minutes or until golden brown. Remove almonds from skillet with slotted spoon; set aside.

Add garlic to skillet; cook and stir 30 seconds. Add chicken; cook 4 to 5 minutes or until browned, turning once.

In medium bowl, combine salsa, water, currants, honey, cumin and cinnamon; mix well. Add to chicken; mix well. Reduce heat to medium; cover and cook 20 minutes or until chicken is fork-tender and juices run clear, stirring occasionally. Stir in almonds. Serve chicken mixture with couscous.

Approximate nutrition information per serving: 490 calories; 19g fat (35 percent calories from fat); 100mg cholesterol; 34g protein; 45g carbohydrate; 3g fiber; 540mg sodium.