Join Amazon Prime and ship Two-Day for free and Overnight for $3.99. Already a member? Sign in.
Editorial Reviews
Book Description
In this companion guide to the 30-part public television series, Jim Coleman, executive chef at Philadelphia's famed Rittenhouse Hotel, introduces the home chef to gourmet regional American cooking while paying tribute to the influences of ethnic cuisines on the way Americans eat today. From Rubbed Frontier Cowboy Steak with Bourbon and Corn Sauce to Lobster and Shrimp Potstickers and Pan-Seared Rigatoni with Sausage, Peppers and Ricotta, Coleman's recipes emphasize how the blending of culinary traditions from diverse cultures has contributed to the development of a uniquely American cuisine.
In this companion guide to the 30-part public television series, Jim Coleman, executive chef at Philadelphia's famed Rittenhouse Hotel, introduces the home chef to gourmet regional American cooking while paying tribute to the influences of ethnic cuisines on the way Americans eat today. From Rubbed Frontier Cowboy Steak with Bourbon and Corn Sauce to Lobster and Shrimp Potstickers and Pan-Seared Rigatoni with Sausage, Peppers and Ricotta, Coleman's recipes emphasize how the blending of culinary traditions from diverse cultures has contributed to the development of a uniquely American cuisine.
Each section explains the background of the dishes, including when and how they gained popularity in this country. Helpful tips and techniques relieve the reader of any anxiety about preparing these delicious regional appetizers, entrées, and desserts at home, and renowned guest chefs also contribute their culinary expertise and favorite recipes.
About the Author
JIM COLEMAN is executive chef at the AAA Five-Diamond Rittenhouse Hotel in Philadelphia. He is the host of the public television series Flavors of America and the author of The Rittenhouse Cookbook: A Year of Heart-Healthy Recipes from Philadelphia's Famous Hotel.
CANDACE HAGAN was the managing editor for the Lone Star Review, a Texas publication celebrating literature and the cultural arts. She regularly contributes to several food-related periodicals.
Product Details
Would you like to update product info or give feedback on images?
|
See all 2 customer reviews...
|
Inside This Book Explore: Concordance | Text Stats Key Phrases - CAPs: Ingredients Method, New Jersey, New York, Pennsylvania Dutch, Flavors of America (more) Browse Sample Pages: Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover | Surprise Me! |
||
Inside This Book
(learn more)
First Sentence:
Beef is featured on the menus of most nations, but nowhere is it more appreciated than in the United States. Read the first page Key Phrases - Capitalized Phrases (CAPs): (learn more)
Ingredients Method, New Jersey, New York, Pennsylvania Dutch, Flavors of America, United States, Chesapeake Bay, Native Americans, Coach Farm, George Washington, Share Our Strength, Cider Barbecue Sauce, East Coast, Jamaican Jerk Hut, American Delight, Little Washington, Middle Eastern, Nicola Shirley, Old World, Philadelphia Fish, Rick Moonen, South American, Soy Vinaigrette, Sudha Koul, Susanna Goihman New!
Concordance |
Beef is featured on the menus of most nations, but nowhere is it more appreciated than in the United States. Read the first page Key Phrases - Capitalized Phrases (CAPs): (learn more)
Ingredients Method, New Jersey, New York, Pennsylvania Dutch, Flavors of America, United States, Chesapeake Bay, Native Americans, Coach Farm, George Washington, Share Our Strength, Cider Barbecue Sauce, East Coast, Jamaican Jerk Hut, American Delight, Little Washington, Middle Eastern, Nicola Shirley, Old World, Philadelphia Fish, Rick Moonen, South American, Soy Vinaigrette, Sudha Koul, Susanna Goihman New!
Concordance |