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Hardcover Cooking with Caprial : American Bistro Fare Book

ISBN: 0898157889

ISBN13: 9780898157888

Cooking with Caprial : American Bistro Fare

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Format: Hardcover

Condition: Like New

$4.79
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Book Overview

A collection of gourmet recipes with international influences includes appetizers, breads, meat and vegetarian entrees, and desserts.

Customer Reviews

3 ratings

Fine and simple

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.

Great Expectations

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

The book was great it got me to be a chef.

Capril the book was great it got me to be a profesinal chef. I cook delicious food know.
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