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Jim Coleman

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  • A Chef's Table: August 10, 2006 | Jim Coleman

    A Chef's Table: August 10, 2006

    • Abridged/Unabridged (50 mins)
    • By Jim Coleman
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    It's hard to believe that it has been nearly a year since Hurricane Katrina made landfall on the coasts of Mississippi, Alabama, and Louisiana. On today's show, we'll see how the region is faring. The reviews have been mixed: some will say they are well on the road to normalcy; others indicate help has been sorely lacking.

  • A Chef's Table: A Culinary Journey, November 13, 2008 | Jim Coleman

    A Chef's Table: A Culinary Journey, November 13, 2008

    • Abridged/Unabridged (49 mins)
    • By Jim Coleman
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    Everyone's talking about the impact of globalization on the economy these days. But what happens when businesses stay small - or go as far as creating their own local economy? Discover a small community working to keep their dollars circulating within. Wendy Born, co-owner of Metropolitan Bakery, also reveals today's small-business challenges. Then, legendary chef Mark Vetri stops by to take us on his culinary journey.

  • A Chef's Table: Anthony Bourdain, February 7, 2008 | Jim Coleman

    A Chef's Table: Anthony Bourdain, February 7, 2008

    • Abridged/Unabridged (50 mins)
    • By Jim Coleman
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    Everyone's favorite word is "YES!" But today's show is all about NO - what not to do. You know, all the things you've been told were oh so wrong - like cheese with fish, using a dull knife, and starting that shrimp sear in a cold pan. We'll also take a look at that very dubious food product, SPAM. And, discover a new way perfume is being used in restaurants.

  • A Chef's Table: April 12, 2007 | Jim Coleman

    A Chef's Table: April 12, 2007

    • ABRIDGED (50 mins)
    • By Jim Coleman
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    Depending on where you live and the weather, it's Cherry Blossom Festival time - a good time to focus on Japanese culture. We begin in a Japanese home kitchen with Elizabeth Andoh, author of Washoku. Then it's off to Tokyo, a city that offers some of the most unexpected sights, from a woman dressed in a kimono buying a burger at McDonald's to lavish department stores. Chef's Table correspondent Scott Haas takes us tableside in one of Tokyo's restaurants.

  • A Chef's Table, Potluck, November 8, 2007 | Jim Coleman

    A Chef's Table, Potluck, November 8, 2007

    • Abridged/Unabridged (50 mins)
    • By Jim Coleman
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    Want to have more fun and less stress in the kitchen? We've got some ideas! Learn the art of potluck - and how to include the kids when you entertain. Then, Mark Bittman reveals everything about vegetarian meals. Later, our nutritionist gives you advice on what to do when you over-do. And our sommelier, Maureen Petrosky, offers a great no-fat dessert. Plus, Chef Tom Douglas on cooking Seattle style at home - and we'll play the last-supper chef game.

  • A Chef's Table: July 19, 2007 | Jim Coleman

    A Chef's Table: July 19, 2007

    • Abridged/Unabridged (50 mins)
    • By Jim Coleman
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    What's your obsession? For some it's career; others have an insatiable curiosity, and some just can't stop thinking about their favorite dish. We'll discover some interesting stories that might not be true obsessions but sure come close! Farmer Jon gives us the real dirt on making a life on a farm.

  • A Chef's Table: Julia Child and Cooking for Celebs, March 20, 2008 | Jim Coleman

    A Chef's Table: Julia Child and Cooking for Celebs, March 20, 2008

    • Abridged/Unabridged (49 mins)
    • By Jim Coleman
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    Women are making a mark in the culinary arts. So, since March is Women's History Month, we'll highlight some of these women and their contributions. Of course, when you think women and food, Julia Child comes to mind. We'll talk to Julia's long-time editor and her nephew about her career and success on TV. Then, Rozanne Gold was the first chef at Mayor Koch's Gracie Mansion in the 70s.

  • A Chef's Table: Ingredients & Techniques, September 25, 2008 | Jim Coleman

    A Chef's Table: Ingredients & Techniques, September 25, 2008

    • Abridged/Unabridged (49 mins)
    • By Jim Coleman
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    Whether you sit down to an elaborate meal at a restaurant, or eat a bowl of cereal standing over the sink, there's so much that goes into what and how we eat. Today, we'll look at ingredients, techniques....even a waiter's rant (plus a few from customers). Then, you don't have to be a rocket scientist to figure out we've got an obesity problem. A behavioral psychologist says to eat like our ancestors.

  • A Chef's Table: Etiquette and Eating, September 18, 2008 | Jim Coleman

    A Chef's Table: Etiquette and Eating, September 18, 2008

    • Abridged/Unabridged (49 mins)
    • By Jim Coleman
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    Etiquette and eating. Everybody always has questions and on today's show we'll try get some answers as well as a little etiquette history. We'll also find out what happens when things go wrong in "Dinner Disasters." Then travel around the world with dumplings. But we won't stop there. Our journey continues along the spice trail of the Indian Ocean.

  • A Chef's Table: March 16, 2006 | Jim Coleman

    A Chef's Table: March 16, 2006

    • Abridged/Unabridged (49 mins)
    • By Jim Coleman
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    When you think of Korean food, you probably think, "kimchee." But this is a cuisine with many different dishes and ingredients. During this hour we'll explore the many facets of Korean cooking. Chef Jim Coleman also discovers an Irish-American pub that showcases both traditional Irish foods and the modern dishes that are a result of the new prosperity on the Emerald Isle. Mr. Cutlets returns to tell us about an unusual mutton dish, and our nutritionist gives us some skin-care advice for the summer months.

  • A Chef's Table: Restaurant Careers, April 9, 2009 | Jim Coleman

    A Chef's Table: Restaurant Careers, April 9, 2009

    • Abridged/Unabridged (50 mins)
    • By Jim Coleman
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    Thinking of a career change? Does restaurant work comes to mind? We'll talk to chef Eric Ripert, about what it takes to be at the top of the profession. We'll also visit with a husband and wife who work together on a bagel truck. Then, Terrance Sullivan from Sierra Nevada reveals his career path to craft brewer and Nora Shultz discusses how she began her line of Naturally Nora Baking Mixes.

  • A Chef's Table: What Not to Do, May 28, 2009 | Jim Coleman

    A Chef's Table: What Not to Do, May 28, 2009

    • Abridged/Unabridged (50 mins)
    • By Jim Coleman
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    Everyone's favorite word is "YES!" But today's show is all about "NO" - what not to do. You know, all the things you've been told were oh, so wrong... like cheese with fish, using a dull knife, and starting that shrimp sear in a cold pan. We'll also take a look at that very dubious food product, SPAM. And we'll discover a new way perfume is being used in restaurants.

  • A Chef's Table, Women and Men, November 22, 2007 | Jim Coleman

    A Chef's Table, Women and Men, November 22, 2007

    • Abridged/Unabridged (50 mins)
    • By Jim Coleman
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    Some call it the difference between Venice and Mars. For one married man, it's all about sex, love, and dirty dishes. We're having some fun with the battle of the sexes. We'll visit with the author of Husbandry, and Judith Jones weighs in on men in the kitchen. Plus, where would the martini be without it? How would you pass hors douvres? Every diner in America offers them at the cash register -we'll hear about the history of the toothpick.

  • A Chef's Table: July 12, 2007 | Jim Coleman

    A Chef's Table: July 12, 2007

    • Abridged/Unabridged (50 mins)
    • By Jim Coleman
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    Some worthy things just have a bad reputation. On today's show we re-evaluate bad reputation stories: pig pens are a mess; tequila gives you a killer hangover; and tofu tastes like nothing. Often, you can make a silk purse out of a sow's ear. For instance, Sy Montgomery talks about her amazing pet pig. Mr. Cutlets talks about a pig of a whole other kind - a smuggled ham.

  • A Chef's Table, Hawaii, Cheese, and Goose, December 13, 2007 | Jim Coleman

    A Chef's Table, Hawaii, Cheese, and Goose, December 13, 2007

    • ABRIDGED (49 mins)
    • By Jim Coleman
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    Well, we're almost at holiday lift off! Whether you have a lot left to do, or are ready to sit by the fireside and enjoy yourself, today's show will get you in the mood. The Barefoot Contessa stops by to simplify our entertaining. Sam Choy gives the holiday a little Hawaiian twist, and Murray's Cheese gives us a slice of cheese wisdom. Eco-friendly wrapping, Darina Allen's Christmas goose, plus Graham Kerr on outdulgences and more.

  • A Chef's Table, August 2, 2007: Blast From The Past | Jim Coleman

    A Chef's Table, August 2, 2007: Blast From The Past

    • Abridged/Unabridged (49 mins)
    • By Jim Coleman
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    Let's take a little trip into past. On today's show, we'll revisit some favorite interviews. Remember Molto Mario when he had just one little restaurant in Greenwich Village? We'll hear some early Rachel Ray, plus chat with Jeramiah Tower and Rozanne Gold. Also, recalling a trip to Italy, Annemarie Colbin begins our 10-year love affair with food and aphrodisiacs, Nora Ephron on aging, and more.

  • A Chef's Table: The History of American Beef, November 6, 2008 | Jim Coleman

    A Chef's Table: The History of American Beef, November 6, 2008

    • Abridged/Unabridged (50 mins)
    • By Jim Coleman
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    No question beef is an iconic American food - from big burgers to thick, luscious steaks. How did we go from the cattle drive of the West to corn fed agribusiness, and now back again to the resurgence of grass fed? In her book, Raising Steaks, food writer Betty Fussel takes us through the history of American beef. Later, Jennifer McLagan helps us "chew the fat" about beef fat - and what she has to say will surprise you.

  • A Chef's Table, Community Food, October 4, 2007 | Jim Coleman

    A Chef's Table, Community Food, October 4, 2007

    • Abridged/Unabridged (49 mins)
    • By Jim Coleman
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    Food sustains, nurtures, and defines us. No matter where you are from, chances are there is a regional dish! Today, we'll look at food and community beginning with Matt and Ted Lee and their book,The Lee Brothers' Southern Cookbook. Restaurateur Danny Meyer weighs in on how a restaurant can build community. We'll also visit with ex-pats looking for a taste of home in gardens. Also, the meditative chef, a farm and winery in Tuscany.

  • A Chef's Table: Living Green, April 23, 2009 | Jim Coleman

    A Chef's Table: Living Green, April 23, 2009

    • Abridged/Unabridged (49 mins)
    • By Jim Coleman
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    It's been said that eating is not only an agricultural act, but also a political one. But it does make sense that how we eat can make a lasting impact on our environment - the problem is figuring out what choices really matter. Paper plates? Organic Vegetables? Bottled Water? This week we examine some choices. From replacing veal with buffalo to entertaining tips that don't fill up the landfill with one-time products, we'll discuss the quandries, questions and curious solutions to "living green."

  • A Chef's Table, Cheese and Flexitarianism, December 6, 2007 | Jim Coleman

    A Chef's Table, Cheese and Flexitarianism, December 6, 2007

    • Abridged/Unabridged (50 mins)
    • By Jim Coleman
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    No doubt you are in the throws of the holiday entertaining. Want to make your life a little easier? Make a cheese platter! Terrance Brennan stops by to offer some tips. Later we hear about Chinatown's dim sum and Corrine Trang offers curries from around the world. The Registered Dietician known as the "digestive diva" helps us with some common tummy troubles. For our holiday story, the son of a famous writer reveals how he left a life of privilege and learned how to be happy. Plus, visit Shelburne Farms, discover the world of flexitarianism and tips for cooking for a crowd.

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