Jim Coleman's Flavors by Jim Coleman

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Synopsis

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.
 

About Jim Coleman

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Jim Coleman is the executive chef at the four-star Rittenhouse Hotel in Philadelphia.
 
Published September 18, 2001 by Clarkson Potter. 288 pages
Genres: Cooking. Non-fiction

Unrated Critic Reviews for Jim Coleman's Flavors

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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.

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