Caprial and John's Kitchen

Overview

Caprial Pence's love affair with the bounty of the Pacific Northwest, infused with the sun of the Mediterranean and the flair of Asian cuisine, has kept patrons lined up at her Portland bistro since 1992 and created a devoted audience for her approachable cookbooks. In this innovative new book from Caprial, her husband, John, joins her in the kitchen, where they dish up more of the homey yet elegant food served at Caprial's Bistro -- and that they cook at home. The companion volume to their television cooking ...
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Overview

Caprial Pence's love affair with the bounty of the Pacific Northwest, infused with the sun of the Mediterranean and the flair of Asian cuisine, has kept patrons lined up at her Portland bistro since 1992 and created a devoted audience for her approachable cookbooks. In this innovative new book from Caprial, her husband, John, joins her in the kitchen, where they dish up more of the homey yet elegant food served at Caprial's Bistro -- and that they cook at home. The companion volume to their television cooking show as well as the name of their dynamic new cooking school, Caprial and John's Kitchen delivers delectable recipes with Caprial's trademark charm and spirited style. This groundbreaking collection features 20 appetizers, 20 desserts, and 50 show-stopping menus that pair succulent entrees with a side dish or two, along with wine suggestions and handy sidebars that break down the kitchen duties for two cooks. Caprial and John have perfected each recipe in their test kitchen, ensuring that you'll have success every time you cook from their book. Whether you're cooking solo or with your partner, friend, sibling, or roommate, you'll find plenty of inspiration in Caprial and John's Kitchen.
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Editorial Reviews

Publishers Weekly
From their restaurant, Caprial's Bistro and Wine in Portland, Ore., the Pences have spun off a series of successful books (including Caprial's Soups and Sandwiches and Caprial's Desserts), a cooking school and now a cooking show featuring the two of them working together, to which this book is a companion. The teasing chemistry between the two is believable without being coy. The book includes a chapter on appetizers and another on desserts, but its core consists of usually two-dish menus, which incorporate not just recipes for each dish, but also a rough division of labor between two cooks. For example, to make Chicken Braised with Seared Oranges, Tomatoes and Tarragon with a side dish of Spiced Pan-Fried Green Beans and Chickpeas, one cook is instructed to "Season and sear the chicken" and "Pour two glasses of nicely chilled white wine to share while cooking," while the other is responsible for cooking the chickpeas and green beans and finishing the chicken. These tasks are logical and well-organized, if somewhat restricting. (What if one cook is more skilled than the other?) The fare is appealingly modern, and the recipes are accompanied by lush photos. There is a good dose of vegetarian entrees, such as Cornmeal-Encrusted Green Tomatoes and Grilled Corn Salad, and the duo easily mix ethnic influences to come up with dishes such as risotto with Spinach and Manchego Cheese. Lemongrass-Glazed New York Steak on Thai Noodle Salad and Grilled Shrimp with Crispy Fried Caper Sauce are solid recipes with a few innovative twists, and while the couples-who-cook-together-stay-together method is a bit of a gimmick, it's not an intrusive one. (June) Forecast: As with almost all TV tie-ins, success will depend on wide distribution of the related, eponymous public television series. Judging from this book, the couple has chemistry and charisma to spare. Copyright 2003 Reed Business Information.
Library Journal
Author of several cookbooks and host of a long-running PBS series, the owner of Caprial's Bistro in Portland, OR, recently opened Caprial and John's Kitchen, a cooking school, with her husband. Now they have written together their first cookbook, a companion volume to a new PBS series. Along with recipes for 20 appetizers and 20 desserts, they provide 50 "menus"-entr es with side dishes. Each menu includes a schedule dividing preparation and cooking responsibilities between "Cook One" and "Cook Two," though the recipes themselves are written in the standard format in case there is just one cook. The Pences obviously enjoy cooking together, and while some of the recipes are uncomplicated, in general this is food for company (wine suggestions are included throughout)-definitely more doable with two to share the kitchen duties. Expect demand. Copyright 2003 Reed Business Information.
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Product Details

  • ISBN-13: 9781580084888
  • Publisher: Ten Speed Press
  • Publication date: 4/15/2003
  • Series: Star Chefs Series
  • Pages: 208
  • Product dimensions: 8.44 (w) x 10.50 (h) x 0.90 (d)

Meet the Author

As general manager, JOHN PENCE oversees the operation of Caprial’s Bistro and, along with Caprial, runs the cooking school next door. John is a graduate of the Culinary Institute of America.
CAPRIAL PENCE is the chef and co-owner of Caprial’s Bistro in Portland, Oregon, which opened in 1992. Shortly after graduating from the Culinary Institute of America, Caprial was named Best Chef: Pacific Northwest by the James Beard Foundation—the first female recipient of this prestigious award.
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Table of Contents

Acknowledgments vi
Preface vii
Introduction 1
Appetizers and Soups 4
Menus: Entrees with Side Dishes 26
Desserts 156
Basics and Techniques 180
Glossary 189
Index 191
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