Caprial's Bistro Style Cuisine

by Caprial Pence

Book Overview

This handbook provides a tool for direct marketing specialists dealing with international and cross-border commerce. At its core is a directory of direct and e-marketing service providers around the... This description may be from another edition of this product.

• Format: Hardcover
• Language: English
• ISBN: 0898159466
• ISBN13: 9780898159462
• Release Date: April 1998
• Publisher: Ten Speed Press
• Length: 196 Pages
• Weight: 1.45 lbs.
• Dimensions: 0.9" x 7.5" x 9.5"

Customer Reviews

Simple AND Awesome

I began salivating as I leafed through this in the bookstore! The Warm Potato Salad with Apple Curry Dressing and Pork Tenderloin with Apple Chutney were perfect for a cool autumn dinner. Hot-as-Hell Chicken on Chinese Noodles was so simple; the sauce almost didn't make it to the table! I'm not a big dessert fan, but some of these are unusual enough that I will definitely give them a try. I enjoyed watching Caprial on PBS and am glad to have found her book. Probably, though, a bit of cooking experience is helpful.

Fantastic!

I highly recommend this book for its ease of recipes and use of familiar ingredients. My husband and I are vegetarians, but I much prefer cookbooks that are not vegetarian-exclusive. This volume has a whole section on vegetarian entrees that are just wonderful, as are many of the appetizers and, especially, the desserts. Do add this to your collection; you won't be disappointed.

Practical step-by-step elegance! A must have!

This cookbook may look intimidating, but it's not! Great flavor and practicality that even the novice could learn. Dive in and your hooked on Caprial's style! I give this book as gifts and put sticky notes w/ my suggestions. I have about 25 cookbooks and this one is a favorite.

You'd better already know how to cook!

The recipes in this book are flavorful and imaginative and for that reason one can overlook the lack of specific direction or omitted steps that appear on nearly every page. That is, of course, unless you are a beginning or inexperienced cook. Watch out, for instance, that in the recipe for Pissaladiere, that you must add the proofed yeast into the flour, and that you must proof the dough again for 20 minutes or so before adding the topping. The topping calls for "10 whole shallots". Shallots have a tremendous range in size. What size or weight should we use? This book is definitely for someone who can call on their own cooking expertise to make up for the lack of specific information.

Excellent blend of fresh,asian & exotic flavors.

This cookbook(my 168th), is instantly one of my favorites.Caprial's ease in putting together such wonderful flavors, and gorgeous presentations, gets through to the reader, as her recipes, are easy to follow. She has explanations of how to shop for herbs,vegetables and even begginers can execute the dishes with same dexterity.The book is also full of colorful pictures, and shows very well.Beautiful, easy, fresh and most of all...delicious.This is a must have!