Jim Coleman's Flavors cookbook

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The companion volume to Jim Coleman's popular PBS television series "Flavors of America" is Flavors, offering 170 recipes in 256 glorious pages that spotlight the rich diversity of this vast country's regional cuisines. Author Jim Coleman was the executive chef of the acclaimed four-star Rittenhouse Hotel in Philadelphia. He has cooked for stars and international celebrities. This wonderful book not only accompanies the television series, it also includes recipes from his National Public Radio and TVFN shows as well as Jim's trips around the country. Flavors offers up such homey comfort dishes as Grilled Jerk Chicken on Black-Eye Pea Cakes and Spicy Pan-Fried Atlantic Salmon and Halibut with Honeyed Apples - to more sophisticated fare like Jasmine Tea-Smoked Chicken and Paypaya and Brie Quesadillas with Crabmeat and Avacado Salad, making it a wonderful showcase for the way that America is eating today. Many chefs from the TV series, and that Jim Coleman has encountered along his culinary travels, also contribute their favorite recipes to this book, illustrating the creativity of some of today's most talented culinary stars.