Cooking with Caprial: American Bistro Fare [Hardcover]

Caprial Pence (Author)

Book Description

Publication Date: September 1, 2003

Caprial Pence's easy manner introduces people to fine cooking in a fresh, new way, which is reflected in all the recipes, tips and tricks she provides on her acclaimed TV series. These 200 recipes, taken from the show, are delightfully illustrated with line drawings and color photos.

Product Details

• Hardcover: 224 pages
• Publisher: Ten Speed Press (September 1, 2003)
• Language: English
• ISBN-10: 0898157889
• ISBN-13: 978-0898157888
• Product Dimensions: 9.3 x 7.3 x 1 inches
• Shipping Weight: 1.4 pounds
• Average Customer Review: 4.6 out of 5 stars  See all reviews (5 customer reviews)
• Amazon Best Sellers Rank: #752,760 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

11 of 12 people found the following review helpful:

3.0 out of 5 stars Good, but not as good as I'd hoped!, July 13, 1999

By A Customer

This review is from: Cooking with Caprial: American Bistro Fare (Hardcover)

I love her show and her recipes always look amazing. I couldn't wait to receive the book, and then the first three recipes I made (with expensive ingredients) all flopped! I'm a bit apprehensive about using it again. I have, however, used it for ideas, and I greatly enjoyed reading it.

4 of 4 people found the following review helpful:

5.0 out of 5 stars Fine and simple, June 4, 2004

By 

Lynn Harnett (Marathon, FL USA) - See all my reviews
(VINE VOICE)    (TOP 500 REVIEWER)    (REAL NAME)   

This review is from: Cooking with Caprial: American Bistro Fare (Hardcover)

Oregon bistro owner and cooking show host Caprial Pence defines bistro food as "elegant, eclectic food...that is simple to prepare."

Organized by course, with two chapters of desserts (one "Seasonal Fruit") and another of "Morning Foods," each recipe includes a practical introduction with tips on ingredients, techniques and accompaniments. Grilled Flank Steak with Hot Pepper Paste "reminds" readers that flank steak gets tougher the longer you cook it; the maple marinade for Grilled Lamb Chops can be used for chicken breasts and tuna fillets. Then there's Oven-Baked Seafood Stew which uses black and green olives with wine, fish, mussels and shrimp and nothing could be quicker than Penne with Smoked Salmon and Sour Cream-Chive Sauce.

Braised Chicken with Herbs and Shallots on a bed of Hazelnut Mashed Potatoes is wonderful comfort food. Warm Spinach Salad with Asian Black Bean Dressing is simple and striking and the dressing can be used on asparagus or chicken. For dessert - Poached Ginger Cheesecake or Walnut Stuffed Apples.

Also striking are the luscious color pictures. Since they're not always presented opposite the recipe, they'll have you turning pages, which is pure pleasure. Every page is inspiration and, while some dishes require advance planning or shopping, they all will tempt you into the kitchen.

4 of 4 people found the following review helpful:

5.0 out of 5 stars Great Expectations, April 27, 2001

By 

Terry W Farmer (Tucson, Arizona United States) - See all my reviews

This review is from: Cooking with Caprial: American Bistro Fare (Hardcover)

When we ordered this book, we had great expectations as we were avid watchers of her show. We were not disappointed. This book was one of the best cookbooks I have used. Our monthly dinner parties shine as a result of the ideas and inspirations I have received as a result from reading this book. My husband has never regretted buying me this book. And our circle of friends always look to us for recipes and guidance. I like the idea of using seasonal motifs. We live in the southwest and hope she focuses on our regional cuisine in the future. Terri and Terry Farmer