The vivacious chef Caprial Pence has made a name for herself nationwide from her television series Cooking with Caprial. Anyone who has seen her show recognizes the seeming effortlessness with which Caprial can throw together a fabulous dinner for six. But anyone who has followed a recipe from one of her eight cookbooks knows the ease with which the reader can do the same. Caprial's Cafe Favorites is a collection of over 130 recipes culled from her show and from her continually popular restaurant in Portland, Oregon. Written in her friendly, conversational tone, and with straightforward ingredient lists and instructions, Caprial's recipes are a breeze to follow. What puts all of her cookbooks in the "must have" category is how good the food tastes. At times, eclectic ingredients combine to create sumptuous, but unexpected, results — Roasted Red Pepper and Lentil Soup for example — at others, the essential but oft-neglected pinch of cumin is highlighted in a simple vegetable ragout. However, what makes this book a favorite of mine are the pleasures of the traditional comfort foods, like her simple, but sublime, hearty Beef Stew with Polenta. This is one of the best cookbooks to have on your shelf. You'll pull it down time and time again, whether it be for expected (or unexpected) guests, a special meal for two, or when you just feel like a delicious, simple, and comforting meal. Georgie, Powells.com

In the companion text to Caprial's first television series, she offers over 125 recipes that concentrate on reasonably priced fresh ingredients, easy preparation, and colorful presentation. From Northwest Crab Cakes with Roasted Red Pepper Aioli to Vegetable Potstickers, Grilled Pork Tenderloin Sandwich with Roasted Shallot Relish to Pesto Pizza, and delectable Triple Chocolate-Hazlenut Torte to Ricotta Raspberry Tart, you'll find ample culinary inspiration for any occasion.

After graduating from the Culinary Institute of America, Caprial Pence returned to her native Pacific Northwest and in 1986 began working at Fullers Restaurant. She was quickly promoted to Chef de Cuisine, and in 1990 she was named Best Chef: Pacific Northwest by the James Beard Foundation. In 1992, she and John moved to Portland and opened their own restaurant, now called Caprial's Bistro.

As a cooking teacher, author of eight cookbooks?including Caprial's Desserts?and television host, Caprial loves to share her talent for creating innovative regional dishes. Her third and latest series on public television is "Cooking with Caprial & John," which she co-hosts with her husband. Together they are producing a new show for public television, "Caprial and John?s Kitchen," and have just written a companion cookbook by the same name. Caprial?s series produced by The Learning Channel, a 1994 nominee for the James Beard Award for best television cooking show, currently airs internationally.