Caprial and John's Kitchen

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9781580084888: Caprial and John's Kitchen
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In CAPRIAL AND JOHN'S KITCHEN, Caprial's husband, John, joins her in the kitchen, where they prepare a new repertoire of tantalizing appetizers, entrées, and desserts. Presenting nearly 200 delicious recipes designed for preparation by one or two people, CAPRIAL AND JOHN'S KITCHEN is the companion volume to their latest cooking show as well as the name of their dynamic new Portland cooking school. Following the show's collaborative format, the Menu chapter pairs tasty entrées with side dishes and wine suggestions, and features handy sidebars that break down the workload for two cooks. More than 50 irresistible menus include such combos as Port and Soy–Glazed Beef Tenderloin served with Mashed Potatoes, Butternut Squash with Hazelnuts, and Porcini Mushroom Compote. Whether you're a solo cook who appreciates Caprial's easy-to-prepare dishes, or you've talked your spouse into a cooking partnership, you'll find something to satisfy in this cookbook built for two. The companion book to Caprial and John's upcoming television cooking show, Caprial and John's Kitchen, which will be broadcast nationwide. Includes full-color food photography and accent shots of Caprial and John in their Bistro and home kitchens. Recipes include 20 appetizers and soups, 50 menus for entrées with sides, and 20 desserts, as well as a chapter of basics.Reviews“The teasing chemistry between the two is believable without being coy. . . . Judging from this book, the couple has chemistry and charisma to spare.” —Publishers Weekly

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About 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.

From 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.
Copyright 2003 Reed Business Information, Inc.

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Caprial Pence; John Pence
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