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
Book Description
Editorial Reviews
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.
Copyright 2003 Reed Business Information, Inc.
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.
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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Most Helpful Customer Reviews
11 of 11 people found the following review helpful:
4.0 out of 5 stars
Lovely book, with "fancy" recipes that are also do-able,
By Esther Schindler (Scottsdale, AZ USA) - See all my reviews (VINE VOICE) (TOP 500 REVIEWER) (REAL NAME)
This review is from: Caprial and John's Kitchen (Hardcover)
As the Amazon description accurately says, the majority of this book is a set of 50 entrees with side dishes. Each of them is appealing, with straightforward instructions (though a few annoying spots where you need to turn the page to see what the next step is). The recipes are "homestyle" without being ordinary, such as osso buco braised with mint and tomatoes (mint? in osso bucco? yeah, that could work!) accompanied by green beans with balsamic vinegar. Quite a few recipes are vegetarian, though not enough that I'd be comfortable giving the book to a vegetarian. Each dinner -- which serves 4 to 6 -- has steps for what one partner can do (sear and braise the veal shanks) while the other one works on another part of the recipe (prep the vegetables for the braising liquid). While this might be helpful to less experienced couples (say, newlyweds, or a couple that's new to the two-cooks-in-the-kitchen dance), I find it more cute than useful. My only beef with the cookbook is that it has a tendency to use ingredients that cost a bundle, at least if you're outside the Pacific Northwest. Several recipes use chantarelles and other wild mushrooms, for example, which I love but can't afford often. As a result, these recipes may be used more for "special occasions" than for ordinary suppers. But they'll be used. There's no doubt of that. Ordinarily, when I get a new cookbook I find a half dozen things I'm anxious to try immediately; this time, I have at least twice that many that I'm ready to try.
6 of 6 people found the following review helpful:
5.0 out of 5 stars
Duo or Solo Cooking Matches,
By rodboomboom (Dearborn, Michigan United States) - See all my reviews (VINE VOICE) (HALL OF FAME REVIEWER)
This review is from: Caprial and John's Kitchen (Hardcover)
This duo matched up not only in life but in business and now in offering home cooking menu help. Here is great set of twenty appetizers, twenty desserts and fifty entree with a side dish or more all with diving it up between two chefs or going it alone. There are also other tips given with each as to timing and technique advice.
The variety and creativity here is outstanding and the ingreds are not rare to too difficult to obtain nor is the techniques involved for the average to intermediate home chef. Even for the novice there are many that could school the start of great culinary adventure and success. Mouth watering now as I encourage all to try the likes of: Grilled Radichhio Stuffed with Goat Cheese (two of my favorite tastes paired magnificently); Ginger and Lemon-Scented Chicken Broth with Grilled Prawns; Pumpkin-Leek Tart; Sturgeon with a Horseradish Crust and Watercress Aioli; Pork Short Ribs Braised in Curry with Apples and Chiles; Sweet and Spicy Curry Grilled Tuna with Gingered Vegetable-Rice Noodle Slaw; Pear Tart with Chocolate Cookie Crust; Dessert Bruschetta with Chocolate Ganache, Strawberries and Hazelnuts; Oven Braised Peaches with Raspberry Sorbet. Good photos and aids throughout. This one begs to be cooked with and works famously.
1 of 1 people found the following review helpful:
5.0 out of 5 stars
Easy to understand, interpret and adapt.,
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This review is from: Caprial and John's Kitchen (Hardcover)
To understand, interpret and adapt is key, I think, to a good cookbook. I'm able to do those things with this book. It will be very dog-eared in a short time. Thanks, June
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