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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 home comfort dishes like Grilled Center-Cut Pork Cops 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 this a wonderful showcase for the way America eats today.
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