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Jim Coleman’s Flavors is the companion volume to Jim’s popular public television series, Flavors of America. This exciting new cookbook contains recipes from his nationally syndicated public radio program, A Chef’s Table, as well as Jim’s culinary travels throughout America and abroad.
Jim Coleman is a fast-rising culinary star, receiving accolades for his cooking at the Rittenhouse Hotel, hosting his own public television series and radio show, starring in Food Network specials, and now writing his third book, Jim Coleman’s Flavors. This book, illustrated with color photographs of the most appealing dishes, offers some 170 recipes that sample the rich diversity of America’s regional cuisines.
The recipes range from homey comfort dishes like Grilled Center-Cut Pork Chops with Cranberry Stuffing to more sophisticated fare like Florida Lobster and Key West Shrimp Ceviche with Cayenne-Spiced Yuca Chips. The many chefs that Jim encounters on his travels also contribute their favorite recipes, making Jim Coleman’s Flavors a wonderful showcase for the way America eats today.
In addition to exploring the melting pot of the country’s great cuisines, Jim also includes some recipes from his travels in Europe, Asia, and other places that have been featured in his radio and television shows.
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Jim Coleman's Flavors, the companion guide to the public television show of the same name, includes more than 150 flavor-packed recipes made all the more exciting because Coleman prepares at least three dishes for each show in only 30 minutes. From Acorn Squash Soup with Honey and Cinnamon and Cuban Marinated Sautéed Shrimp with Mangos and Avocados to Traditional New Hampshire Oyster and Spinach Pie and a traditional apple Boston Brown Betty, every recipe is clearly described. The ingredients are almost all easy to find, and the instructions are a breeze to follow. There are just a handful of photographs, but Coleman's descriptions are so vivid you don't really need more. Coleman and his film crew travel across the United States meeting farmers and local chefs wherever they go. With all the flavors of America, as well as those of our immigrant communities to draw from, this collection is so eclectic it's certain to become a family favorite. --Leora Y. BloomAbout the Author:
Jim Coleman is the executive chef at the four-star Rittenhouse Hotel in Philadelphia.
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Book Description Clarkson Potter, 2001. Hardcover. Condition: New. Hard back book New with jacket*[w,gr ] Unmarked*Ships securely*. Seller Inventory # 072813039
Book Description Clarkson Potter, 2001. Condition: New. book. Seller Inventory # M0609609726
Book Description Clarkson Potter, 2001. Hardcover. Condition: New. Seller Inventory # DADAX0609609726
Book Description Clarkson Potter, 2001. Hardcover. Condition: New. Never used!. Seller Inventory # P110609609726
Book Description Clarkson Potter. Hardcover. Condition: New. 0609609726 New Condition. Seller Inventory # NEW7.0233138