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| chef caprial pence recipes: Caprial's Seasonal Kitchen Caprial Pence, 1991 |
| chef caprial pence recipes: Caprial and John's Kitchen Caprial Pence, John Pence, 2003 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 |
| chef caprial pence recipes: Caprial's Cafe Favorites Caprial Pence, 1994 Presents recipes for appetizers, soups, sandwiches, salads, main dishes, side dishes, and desserts. |
| chef caprial pence recipes: Caprial's Desserts Caprial Pence, Tina Salter, Melissa Carey, 2004 Presents over fifty recipes for these baked dishes with a creamy interior and a crisp topping, in both sweet and savory varieties, using readily available ingredients and scant preparation time. |
| chef caprial pence recipes: Caprial's Bistro-Style Cuisine Caprial Pence, 2002 Pence, author of Cooking with Caprial and Caprial's Bistro Favorites, is back with more easy, delicious bistro-style dishes from her latest television series. Known for her winning style and ability to demystify the basics of fine cooking, her talents shine in this collection of 130 starters, entrees, and desserts. Illustrations. |
| chef caprial pence recipes: Becoming a Chef Andrew Dornenburg, Karen Page, 1995-06-01 Dornenburg and 60 leading chefs take you on a trip - to first jobs, mentors,successes and setbacks. Includes what you need to know about education in formal cooking schools and apprenticeships- also options for chefs both in and out of the kitchen. |
| chef caprial pence recipes: The Wine Lover Cooks with Wine Sid Goldstein, 2015-01-27 The long-awaited follow-up to the best-selling Wine Lover's Cookbook, The Wine Lover Cooks with Wine sets its sights on wine as an ingredient and it's now available as an ebook. Whether used to delicately poach fresh fish or braise a hearty stew, wine adds complexity and intensity to food—not to mention flavor. In his usual engaging style, Goldstein explores a range of wine and reveals how each is used best in cooking. From classic Marsala Chicken to savory pork tenderloin topped with a zinfandel-based roasted-plum jam, each tantalizing recipe illustrates to dazzling effect the benefits—and pleasures—of cooking with wine. Complete with enticing photographs of both the food and the wine, this cookbook is an inspiring resource for wine lovers looking to think outside of the glass. |
| chef caprial pence recipes: Easy-Bake Oven Gourmet David Hoffman, 2001-01-01 Since its debut 40 years ago, the Easy-Bake Oven has inspired generations of budding gourmets. This fun new cookbook, illustrated with vintage advertisements and packaging, contains dozens of recipes created by some of the country's top chefs tailored to the Easy-Bake Oven's specifications. |
| chef caprial pence recipes: The Northwest Herb Lover's Handbook Mary Preus, 2000-01-01 The soothing smell of lavender, rosemary's piney flavor, the bright colors of nasturtiums . . . herbs are wonderful things! In this handsome volume, Mary Preus provides a delightful entree into the world of herbs with detailed instructions on how to grow 50 of the most popular herbs and create an herbal lifestyle. Easy and delicious recipes, herbal crafts and gifts, landscaping with herbs, traditional and modern medicinal use, aromatherapy--it's all here in The Northwest Herb Lover's Handbook. |
| chef caprial pence recipes: Bon Appétit , 2003-07 |
| chef caprial pence recipes: The Burger Meisters Marcel Desaulniers, 1993 From the creator of Death By Chocolate comes the ultimate triumph of American cooking--a collection of more than 120 recipes for mouth-watering burgers and their side dishes, prepared by 46 great American chefs. Magnificently illustrated with photos and drawings. |
| chef caprial pence recipes: All-American Desserts Judith M. Fertig, 2003-09-13 “This book is jam-packed with American heritage recipes, each one more delicious-sounding than the next!” —Gale Gand, James Beard Award–winning pastry chef These 400 delectable recipes showcase the essence of American desserts: high-quality ingredients put together with a brash spirit of fun and adventure found only in the good ol’ USA. Whether they are traditional sweets, back-of-the-box classics, or newly inspired creations, you’ll find them all in this veritable treasure-trove of goodies. “Unarguably comprehensive . . . this book—think of it as an enhanced Betty Crocker recipe cookbook—is well worth adding to the shelf.” —Publishers Weekly “Seductive and compulsively readable . . . Fertig has compiled an exhaustive and valuable collection of American recipes and the lore behind them that will as likely end up on your bedside table as your kitchen counter.” —Regan Daley, author of In the Sweet Kitchen “A significant addition to the sweet subject of desserts, Judith Fertig’s American Desserts does not miss a step as it marches along detailing just about any dessert worth preparing and pleasurably consuming.” —Marcel Desaulniers, author of Death by Chocolate “Her readable text reflects her exhaustive research on the history of our American desserts. She delved into old ‘receipt books,’ diaries, and other primary sources, and includes hundreds of recipes for both the beloved standards . . . and lesser-known old-fashioned desserts.” —Library Journal |
| chef caprial pence recipes: The Hamptons and Long Island Homegrown Cookbook Leeann Lavin, 2012-06-04 Profiles twenty-seven of the well-known chefs and restaurant owners of the region and the farmers who supply them with fresh ingredients, with seventy-five recipes for seasonal dishes. |
| chef caprial pence recipes: Chef , 2001 |
| chef caprial pence recipes: Agenda New York , 2000 |
| chef caprial pence recipes: Gourmet News , 1996 |
| chef caprial pence recipes: Christina Cooks Christina Pirello, 2004-01-06 Public television cooking show host Christina Pirello is the woman who put the fun back into healthy cooking. In Christina Cooks she's responded to the hundreds of questions that her viewers and readers have put to her over the years-with lots of sound, sane advice, hints, tips and techniques-plus loads of great recipes for scrumptious, healthy meals with a Mediterranean flair. A whole foods cookbook, Christina Cooks offers inventive ideas for breakfast, special occasions, and what to feed the kids. Chapters include Soups, Breakfast, Kids' Favorites, Beans, Grains, Vegetables, Beverages, and Desserts-Christina addresses popular myths about dairy and protein amongst other often misunderstood ideas about healthful eating. |
| chef caprial pence recipes: Putting Meat on the American Table Roger Horowitz, 2006 How did meat become such a popular food among Americans? And why did the popularity of some types of meat increase or decrease? Putting Meat on the American Table explains how America became a meat-eating nation - from the colonial period to the present. It examines the relationships between consumer preference and meat processing - looking closely at the production of beef, pork, chicken, and hot dogs. Roger Horowitz argues that a series of new technologies have transformed American meat - sometimes for the worse, sometimes for the better. He draws on detailed consumption surveys that shed new light on America's eating preferences - especially differences associated with income, rural versus urban areas, and race and ethnicity. Engagingly written, richly illustrated, and abundant with first-hand accounts and quotes from period sources, Putting Meat on the American Table will captivate general readers and interest all students of the history of food, technology, business, and American culture. |
| chef caprial pence recipes: Ten Restaurants That Changed America Paul Freedman, 2016-09-20 Finalist for the IACP Cookbook Award A Washington Post Notable Book of the Year A Smithsonian Best Food Book of the Year Longlisted for the Art of Eating Prize Featuring a new chapter on ten restaurants changing America today, a “fascinating . . . sweep through centuries of food culture” (Washington Post). Combining an historian’s rigor with a food enthusiast’s palate, Paul Freedman’s seminal and highly entertaining Ten Restaurants That Changed America reveals how the history of our restaurants reflects nothing less than the history of America itself. Whether charting the rise of our love affair with Chinese food through San Francisco’s fabled Mandarin; evoking the poignant nostalgia of Howard Johnson’s, the beloved roadside chain that foreshadowed the pandemic of McDonald’s; or chronicling the convivial lunchtime crowd at Schrafft’s, the first dining establishment to cater to women’s tastes, Freedman uses each restaurant to reveal a wider story of race and class, immigration and assimilation. “As much about the contradictions and contrasts in this country as it is about its places to eat” (The New Yorker), Ten Restaurants That Changed America is a “must-read” (Eater) that proves “essential for anyone who cares about where they go to dinner” (Wall Street Journal Magazine). |
| chef caprial pence recipes: Vegetarian Times , 2001-10 To do what no other magazine does: Deliver simple, delicious food, plus expert health and lifestyle information, that's exclusively vegetarian but wrapped in a fresh, stylish mainstream package that's inviting to all. Because while vegetarians are a great, vital, passionate niche, their healthy way of eating and the earth-friendly values it inspires appeals to an increasingly large group of Americans. VT's goal: To embrace both. |
| chef caprial pence recipes: California Farmer , 1999 |
| chef caprial pence recipes: The Cookbook Review , 1992 |
| chef caprial pence recipes: Facts about Alaska Alaska Almanac, 1992-11 |
| chef caprial pence recipes: Library Journal , 2001 |
| chef caprial pence recipes: Great Chefs of Chicago , 1985 Each program features a chef in his Chicago restaurant preparing various special dishes. |
| chef caprial pence recipes: Prevention's Quick and Healthy Low-fat Cooking Jean Rogers, 1993 Luscious, low-fat recipes-most ready in 30 minutes or less. Over 200 easy, great tasting recipes for light and lean dishes with at-a-glance nutritional information that all your family will eat up. There's a complete guide to the best low-fat ingredients and hundreds of healthy cooking tips. |
| chef caprial pence recipes: Portland Heather Arndt Anderson, 2015 The infant city called The Clearing was a bald patch amid a stuttering wood. The Clearing was no booming metropolis; no destination for gastrotourists; no career-changer for ardent chefs -- just awkward, palsied steps toward Victorian gentility. In the decades before the remaining trees were scraped from the landscape, Portland's wood was still a verdant breadbasket, overflowing with huckleberries and chanterelles, venison leaping on cloven hoof. Today, Portland is seen as a quaint village populated by trust fund wunderkinds who run food carts each serving something more precious than the last. But Portland's culinary history actually tells a different story: the tales of the salmon-people, the pioneers and immigrants, each struggling to make this strange but inviting land between the Pacific and the Cascades feel like home. The foods that many people associate with Portland are derived from and defined by its history: salmon, berries, hazelnuts and beer. But Portland is more than its ingredients. Portland is an eater's paradise and a cook's playground. Portland is a gustatory wonderland. Full of wry humor and captivating anecdotes, Portland: A Food Biography chronicles the Rose City's rise from a muddy Wild West village full of fur traders, lumberjacks and ne'er-do-wells, to a progressive, bustling town of merchants, brewers and oyster parlors, to the critical darling of the national food scene. Heather Arndt Anderson brings to life in lively prose the culinary landscape of Portland, then and now.ents. Portland is an eater's paradise and a cook's playground. Portland is a gustatory wonderland. Full of wry humor and captivating anecdotes, Portland: A Food Biography chronicles the Rose City's rise from a muddy Wild West village full of fur traders, lumberjacks and ne'er-do-wells, to a progressive, bustling town of merchants, brewers and oyster parlors, to the critical darling of the national food scene. Heather Arndt Anderson brings to life in lively prose the culinary landscape of Portland, then and now.ents. Portland is an eater's paradise and a cook's playground. Portland is a gustatory wonderland. Full of wry humor and captivating anecdotes, Portland: A Food Biography chronicles the Rose City's rise from a muddy Wild West village full of fur traders, lumberjacks and ne'er-do-wells, to a progressive, bustling town of merchants, brewers and oyster parlors, to the critical darling of the national food scene. Heather Arndt Anderson brings to life in lively prose the culinary landscape of Portland, then and now.ents. Portland is an eater's paradise and a cook's playground. Portland is a gustatory wonderland. Full of wry humor and captivating anecdotes, Portland: A Food Biography chronicles the Rose City's rise from a muddy Wild West village full of fur traders, lumberjacks and ne'er-do-wells, to a progressive, bustling town of merchants, brewers and oyster parlors, to the critical darling of the national food scene. Heather Arndt Anderson brings to life in lively prose the culinary landscape of Portland, then and now.and now. |
| chef caprial pence recipes: The Natural Healing and Nutrition Annual, 1991 Mark Bricklin, Heidi Rodale, 1990-12 |
| chef caprial pence recipes: Saveur , 1999 |
| chef caprial pence recipes: Food Arts , 2003 |
| chef caprial pence recipes: The Alaska Almanac , 1993 |
| chef caprial pence recipes: The Ladies' Home Journal , 2001-10 |
| chef caprial pence recipes: The National Culinary Review , 1999 |
| chef caprial pence recipes: The what to Fix for Dinner Cookbook Heidi Rabel, 1995 Thai cooking, which enjoys great popularity in the U.S., has never been more appetizing than it is in Thai Cuisine at its Best. Josie Wannarachue has succeeded in making the Thai's exotic and delicious dishes both easy to prepare and beautiful to behold. The book itself is an artistic masterpiece, with fabulous photographs and an elegantly austere quality. Directions for preparation are brief and succinct and wine recommendations accompany most recipes. This is one ethnic cookbook that will appeal to a broad audience because of its beauty, simplicity, and fine food. |
| chef caprial pence recipes: Caprial Cooks for Friends Caprial Pence, 2000 The fourth installment in Caprial's PBS cooking show series, CAPRIAL COOKS FOR FRIENDS presents the beloved chef's take on casual, robust entertaining, Pacific Northwestndash;style. In this companion book, Caprial escorts readers into her home kitchen, where she serves up over 120 crowd-pleasing recipes and shares her secrets for pulling off brunches, lunches, and dinners. Whether you're cooking for a low-key weekend get-together, a special holiday, or a formal occasion, Caprial will help you prepare a flawlessly executed meal that, most importantly, will leave you with plenty of time to sit back, relax, and enjoy the company. |
| chef caprial pence recipes: Caprial's Desserts Caprial Pence, 2001 Nestled in a quaint neighborhood of Portland, Oregon, you'll find Caprial's Bistro, where chef-owner Caprial Pence and pastry chef Melissa Carey create homey, comforting and dazzling desserts, which are happily devoured by their legions of faithful patrons. Sixty-seven master recipes for classics such as genoise and berry pie, each grounded in the chefs' shared appreciation of wholesome, non-nonsense desserts, serve as the foundation for tantalizing variations. For example: Classic Apple Pie reworked into an irresistible Maple-Bourbon Apple Pie; Delicate Mascarpone Ice Cream taken to dizzying heights as Tiramisu Ice Cream; All-Favorite Chocolate Brownies transformed into decadent Brownie Mousse Cake and more. |
| chef caprial pence recipes: American Book Publishing Record , 2000 |
| chef caprial pence recipes: Lodging and Restaurant Index , 1989 |
| chef caprial pence recipes: The Christian Science Monitor Index , 2000 |
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