Flavors of America

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.