Caprial and John's Kitchen
From their restaurant, Caprial's Bistro and Wine in Portland, Ore., the Pences have spun off a series of successful books (including Caprial's Soups and Sandwiches and Caprial's Desserts), a cooking school and now a cooking show featuring the two of them working together, to which this book is a companion. The teasing chemistry between the two is believable without being coy. The book includes a chapter on appetizers and another on desserts, but its core consists of usually two-dish menus, which incorporate not just recipes for each dish, but also a rough division of labor between two cooks. For example, to make Chicken Braised with Seared Oranges, Tomatoes and Tarragon with a side dish of Spiced Pan-Fried Green Beans and Chickpeas, one cook is instructed to "Season and sear the chicken" and "Pour two glasses of nicely chilled white wine to share while cooking," while the other is responsible for cooking the chickpeas and green beans and finishing the chicken. These tasks are logical and well-organized, if somewhat restricting. (What if one cook is more skilled than the other?) The fare is appealingly modern, and the recipes are accompanied by lush photos. There is a good dose of vegetarian entrees, such as Cornmeal-Encrusted Green Tomatoes and Grilled Corn Salad, and the duo easily mix ethnic influences to come up with dishes such as risotto with Spinach and Manchego Cheese. Lemongrass-Glazed New York Steak on Thai Noodle Salad and Grilled Shrimp with Crispy Fried Caper Sauce are solid recipes with a few innovative twists, and while the couples-who-cook-together-stay-together method is a bit of a gimmick, it's not an intrusive one.Copyright 2003 Reed Business Information, Inc.