Legends Of Hockey

Coleman, Jim

Penguin Canada (APB)

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.

Jim Coleman's Flavors

Cookbooks, Food & Wine

Regional & International

Clarkson/Potter

Legends of Hockey: The Official Book of the Hockey Hall of Fame

Sports & Outdoors

Taylor, Jim

Joyce, Gare

Frayne, Trent

Hull, Bobby (foreword)

Hockey

Penguin Studio / Opus Book

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.

Flavors of America

Hagan, Candace

Slonaker, Greg

Diane Pub Co.

A hoofprint on my heart

McClelland and Stewart

Friends for Life

Religion & Spirituality

Christian Books & Bibles

W Pub Group

Power volleyball (Sports techniques)

Athletic Institute

Not long ago, gourmet cuisine &amp; heart-healthy eating were rarely mentioned in the same sentence. Now all of that is changing, thanks in large part to innovative chefs like Jim Coleman, who is working luscious, low-fat wonders at Philadelphia's Rittenhouse Hotel. The recipes in this elegant cookbook are cleverly updated classics, with all the flavor &amp; very little fat, sodium, or cholesterol. Organized by season, these surprisingly easy-to-prepare dishes allow you to make use of the freshest available ingredients. All recipes have complete nutritional analysis &amp; helpful notes on tailoring them to your specific dietary needs. A bonus chapter by dietitian/chef Marilyn Cerino highlights healthy eating strategies for every day. Color photos.

The Rittenhouse Cookbook: A Year of Seasonal Heart-Healthy Recipes

Cerino, Marilyn

Special Diet

Ten Speed Press+

In this glorious and sophisticated--yet 100 percent healthy--cookbook, Philadelphia's The Rittenhouse is spotlighted. The book is illustrated with gorgeous color photography of feasts that include such indulgences as Chicken with Roasted Walnut Risotto, Scallop Ceviche and Avocado Salad, and French Vanilla Creme Brulee.

The Rittenhouse Cookbook: A Year of Seasonal Heart-Healthy Recipes from Philadelphia's Famous Hotel

Harrisson, John

Ten Speed Pr

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.

Flavors of America: Chef Jim Coleman

Camino Books, Inc.

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Books by Coleman, Jim