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Caprial & John's Kitchen: Recipes for Cooking Togetherby Caprial Pence
Synopses & Reviews
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
Caprial's husband, John, joins her in the kitchen, where they prepare a new repertoire of nearly 200 tantalizing appetizers, entrees and desserts. Full color.
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.
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