Jim Coleman's Flavors [Hardcover]

Jim Coleman (Author)

Book Description

Publication Date: September 18, 2001

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.

Editorial Reviews

Amazon.com Review

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. Bloom

From Publishers Weekly

If Coleman's latest effort was not cited as the companion volume to his Public Television series, Flavors of America, one would easily mistake it for a new world cookbook. This chef of Philadelphia's four-star Rittenhouse Hotel, surveys the U.S. and finds it to be a true melting pot, brimming with plantains, curry and kimchi alike. For a Fourth of July menu, he uses hoisin sauce and Chinese spices to concoct Asian Veal Burgers with Cilantro Roasted Corn. A Peanut Butter Soup, which sounds as if it might be Thai in origin, turns out to be an old Southern tradition well known in Georgia. Heading further south, Coleman draws upon Floridian influence to cook up a hot and sweet Old World appetizer, Little Havana Plantain-Pork Piononos as well as a "Nuevo Latino" Papaya and Brie Quesadillas. A calmer palate prevails with a New England Red Flannel Hash, a mix of diced corned-beef and root vegetables. And there is Seattle salmon, prepared Proven‡al style with peppers, mushrooms and tomatoes. Not skimping on the dessertsm Coleman offers Hot Banana Shortcake cooked on a Texas grill, Galactoboureko (Greek Custard with Phyllo) and 26 others. Lest readers forget the PBS association, Coleman's recipes are interspersed with single-page essays that trace the history of various foodstuffs. A fine, informative cookbook, and a reminder that at this point, there is little difference between "American" and "international" cuisine. Two eight-page color photo inserts.

Copyright 2001 Cahners Business Information, Inc.

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Product Details

• Hardcover: 288 pages
• Publisher: Clarkson Potter; 1ST edition (September 18, 2001)
• Language: English
• ISBN-10: 0609609726
• ISBN-13: 978-0609609729
• Product Dimensions: 9.2 x 7.5 x 1.2 inches
• Shipping Weight: 1.8 pounds
• Amazon Best Sellers Rank: #1,602,633 in Books (See Top 100 in Books)