Showing results by author "Jim Coleman"

Categories

All Categories

181 results
Sort by
    • DiscipleShift

    • Five Steps That Help Your Church to Make Disciples Who Make Disciples (Exponential Series)
    • By: Jim Putman, Bobby Harrington, Robert E. Coleman
    • Narrated by: Jim Denison
    • Length: 7 hrs and 52 mins
    • Unabridged
    • Overall
      5 out of 5 stars 1
    • Performance
      0 out of 5 stars 0
    • Story
      0 out of 5 stars 0

    Over the last 30 years, many influential church leaders and church planters in America have adopted various models for reaching unchurched people. An “attractional” model will seek to attract people to a local church. Younger leaders may advocate a more “missional” approach, in which believers live and work among unchurched people and intentionally seek to serve like Christ. While each of these approaches have merit, something is still missing, something even more fundamental to the mission of the church: discipleship.

    Regular price: $19.95

    • A Chef's Table

    • July 19, 2007
    • By: Jim Coleman
    • Length: 50 mins
    • Overall
      4 out of 5 stars 1
    • Performance
      0 out of 5 stars 0
    • Story
      0 out of 5 stars 0

    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.

    Regular price: $1.95

    • A Chef's Table

    • Anthony Bourdain, February 7, 2008
    • By: Jim Coleman
    • Length: 50 mins
    • Unabridged
    • Overall
      0 out of 5 stars 0
    • Performance
      0 out of 5 stars 0
    • Story
      0 out of 5 stars 0

    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.

    Regular price: $1.95

    • A Chef's Table, February 23, 2006

    • By: Jim Coleman
    • Length: 50 mins
    • Overall
      0 out of 5 stars 0
    • Performance
      0 out of 5 stars 0
    • Story
      0 out of 5 stars 0

    Oscar Night! All the fun, glamour, and glitz of the silver screen. Plus, movie menus and entertaining without the fuss. Join Chef Jim Coleman with our tribute to the Academy Awards. A film historian gives us some insights on food in the silent film era, and we take a listen to our favorite food flicks. And, if you are preparing an Oscar Night party, get some tips from Chef Interrupted, Melissa Clark's new book that helps home cooks create the star-chef recipes.

    Regular price: $1.95

    • A Chef's Table

    • July 6, 2006
    • By: Jim Coleman
    • Length: 50 mins
    • Overall
      0 out of 5 stars 0
    • Performance
      0 out of 5 stars 0
    • Story
      0 out of 5 stars 0

    Summer pastimes.... why is it that simple pleasures are the best this time of year? Maybe it's the childhood memories of camp, or a country visit to Grandma and Grandpa. We talk to a champion Cherry Pit Spitter and have a little competition of our own. Then, make a perfect pie crust and a frosty glass of tea. Our guests include John T. Edge waxing poetic about donuts and Priscilla Martel getting nutty over nuts. Later, we discover what food choices can reveal about our dates.

    Regular price: $1.95

    • A Chef's Table

    • March 30, 2006
    • By: Jim Coleman
    • Length: 50 mins
    • Overall
      0 out of 5 stars 0
    • Performance
      0 out of 5 stars 0
    • Story
      0 out of 5 stars 0

    Opening Day of Major League Baseball...it's almost a national holiday! With a new season in full swing, it's a good time to take a look at fresh starts everywhere. America's favorite pediatrician, Dr. Brazleton, gives parents some advice on using breakfast to the fullest advantage. And one woman's answer to divorce was to travel to Italy, India, and Indonesia... not a bad way to start a new life! Anya von Bremzen stops by to talk about "The New Spanish" cuisine.

    Regular price: $1.95

    • A Chef's Table

    • July 20, 2006
    • By: Jim Coleman
    • Length: 50 mins
    • Overall
      5 out of 5 stars 1
    • Performance
      0 out of 5 stars 0
    • Story
      0 out of 5 stars 0

    Watching TV food shows can make the most difficult dishes look easy. But once you're in the kitchen, it's more like a reality show and often things don't work out. Today's show features cooking lessons. You'll get tips and techniques from an award-winning cooking teacher, share adventures with two chefs who travel the Americas in an RV, and discover practical substitutions for missing ingredients. We'll also take you on a fishing expedition in Vancouver and show you what to do with your catch!

    Regular price: $1.95

    • A Chef's Table, Olympic Show, February 9, 2006

    • By: Jim Coleman
    • Length: 53 mins
    • Overall
      0 out of 5 stars 0
    • Performance
      0 out of 5 stars 0
    • Story
      0 out of 5 stars 0

    From Bobsleds to Bagna Cauda; Slalom to Salami... The 20th Winter Olympics in Turin, Italy are here! But enough about sports, what's there to eat? Join A Chef's Table as we travel though the Piedmont region. We'll learn the fine art of dealing with truffles and talk with a cookbook author who grew up in this unique part of Italy. Terrance Brennan disscusses salt and why some are worth that hefty price. Plus some winning ways with your weight loss plan.

    Regular price: $1.95

    • A Chef's Table

    • Cities of Spice, January 10, 2008
    • By: Jim Coleman
    • Length: 50 mins
    • Overall
      4 out of 5 stars 1
    • Performance
      0 out of 5 stars 0
    • Story
      0 out of 5 stars 0

    It's time to spice things up a bit! We'll follow our own spice trail, beginning with the history of three influential spice cities. Top Chef host Padma Lakshmi reveals how to layer lots of flavors. Plus her secrets for staying model thin and still eat those celebrity chef meals. Later, learn how to make amazingly light vegan cupcakes. Discover chocolate with Clay Gordon, and the world's most expensive coffee.

    • Cities of Spice, January 10, 2008
    • By: Jim Coleman
    • Length: 50 mins
    • Release date: 01-10-08
    • 4 out of 5 stars 1 rating

    Regular price: $1.95

    • A Chef's Table

    • Cooking Schools and Tasteful Aging, April 3, 2008
    • By: Jim Coleman
    • Length: 50 mins
    • Overall
      3 out of 5 stars 1
    • Performance
      0 out of 5 stars 0
    • Story
      0 out of 5 stars 0

    Today's show takes us to cooking schools - from the famed Cordon Bleu to a British adventure in steak and kidney pie. Bobby Flay stops by to talk about his Southwestern philosophy. A sensory psychologist tells us what happens to our sense of smell and taste as we age, and how we can make eating more pleasurable for the elderly. Then, from the garden to the plate with cardoons and seakale. Plus Gourmet editor Bruce Haney with his memories of childhood meals in London, and much more.

    • Cooking Schools and Tasteful Aging, April 3, 2008
    • By: Jim Coleman
    • Length: 50 mins
    • Release date: 04-03-08
    • 3 out of 5 stars 1 rating

    Regular price: $1.95

    • A Chef's Table

    • A Blast from the Past, July 24, 2008
    • By: Jim Coleman
    • Length: 50 mins
    • Overall
      0 out of 5 stars 0
    • Performance
      0 out of 5 stars 0
    • Story
      0 out of 5 stars 0

    Let's listen to a few blasts from the 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. And Annemarie Colbin begins our ten year love affair with food and aphrodisiacs.

    Regular price: $1.95

    • A Chef's Table

    • Travelling in Time, June 11, 2009
    • By: Jim Coleman
    • Length: 50 mins
    • Overall
      0 out of 5 stars 0
    • Performance
      0 out of 5 stars 0
    • Story
      0 out of 5 stars 0

    The best time machine is food. On today's show we'll travel in time to the dining hot spot of 1773 - Philadelphia's City Tavern. We'll also discover a unique writing project that looks at regional foods of the 1930's. Later, meet a fictional turn-of-the-century Harvey Girl and an historian looks at the origins of soul food. Also, if you've got a mid-life crisis the answer might be to travel the globe. And, one man finds the answer to his love life in Ramen Noodles.

    Regular price: $1.95

    • A Chef's Table

    • Our Relationship to Food, May 14, 2009
    • By: Jim Coleman
    • Length: 49 mins
    • Overall
      0 out of 5 stars 0
    • Performance
      0 out of 5 stars 0
    • Story
      0 out of 5 stars 0

    Food is all encompassing... how we buy it, store it, celebrate with it. That says a lot about who we are. On today's show, we'll look at our relationship to food...from simple bananas to an unusual place to dine where the waiters are visually impaired and you eat in the dark. A cultural psychologist examines how we perceive what's on our plate and we'll hear about The Short History of the American Stomach.

    Regular price: $1.95

    • A Chef's Table

    • July 26, 2007
    • By: Jim Coleman
    • Length: 50 mins
    • Overall
      4 out of 5 stars 1
    • Performance
      0 out of 5 stars 0
    • Story
      0 out of 5 stars 0

    Sultry summer nights! Today's Chef's Table is all about cooling down and enjoying the season's flavors. Discover heirloom tomatoes, go fishing with the frying pan, and learn about oysters in Manhattan. We'll find out how ice furthered the popularity of the cocktail. Later, our sommelier, Maureen Petrosky, gives us the best summertime sips. Molly O'Neil gives us Mostly True - her memoir about food and baseball. Plus a hot club in Miami, food trivia, and the recipe of the week.

    Regular price: $1.95

    • A Chef's Table

    • April 13, 2006
    • By: Jim Coleman
    • Length: 50 mins
    • Overall
      5 out of 5 stars 1
    • Performance
      0 out of 5 stars 0
    • Story
      0 out of 5 stars 0

    Is the produce aisle in your grocery store looking a bit bleak these days? Spring and summer vegetables are still a few weeks away. But squash is always a reliable candidate - and don't just think zucchini! Squash fanatic Amy Goldman will tell us about unique varieties and great recipes, she has written The Compleat Squash: A Passionate Grower's Guide to Pumpkins, Squashes, and Gourds.

    Regular price: $1.95

    • A Chef's Table

    • The Art of Potluck, November 27, 2008
    • By: Jim Coleman
    • Length: 50 mins
    • Overall
      0 out of 5 stars 0
    • Performance
      0 out of 5 stars 0
    • Story
      0 out of 5 stars 0

    Want to have more fun and less stress in the kitchen? We've got some ideas! Learn the art of potluck. Also, how to include the kids when you entertain. Mark Bittman tells 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.

    Regular price: $0.95

    • A Chef's Table

    • Eggcellent Ideas, April 16, 2009
    • By: Jim Coleman
    • Length: 50 mins
    • Overall
      0 out of 5 stars 0
    • Performance
      0 out of 5 stars 0
    • Story
      0 out of 5 stars 0

    On today's show we begin with the egg - Gourmet magazine's Executive Food Editor Kempy Minifie gives some transforming recipes with eggs and lemons. Then, we visit with the world's record holder for making the fastest omelet. Later, we talk about another record: the world's most expensive bottle of wine. Music critic Tom Moon returns to fashion a playlist of great party music, and we talk to The Healthy Hedonist about festive Cinco de Mayo fare.

    Regular price: $1.95

    • A Chef's Table

    • Passover Pointers, April 10, 2008
    • By: Jim Coleman
    • Length: 50 mins
    • Abridged
    • Overall
      0 out of 5 stars 0
    • Performance
      0 out of 5 stars 0
    • Story
      0 out of 5 stars 0

    With Passover approaching, many Jewish homes are beginning to prepare for this meaningful holiday. Radio personality Arthur Schwartz gives us some tips for buying the brisket and offers some food history. Learn how to make your own matzoh and weigh in on the matzoh-ball debate: floaters or sinkers? Later, we talk about some food swaps with an editor from Men's Health magazine. Joe Sixpack talks - what else - beer! And, we'll answer the question of the ages: "Why do cucumbers make you burp?"

    Regular price: $1.95

    • A Chef's Table

    • March 9, 2006
    • By: Jim Coleman
    • Length: 50 mins
    • Overall
      0 out of 5 stars 0
    • Performance
      0 out of 5 stars 0
    • Story
      0 out of 5 stars 0

    National Pasta Month, Bake and Take Month, St. Patrick's Day, and spring all usher in the busy month of March! We'll take a page from Maureen Petrosky's wine club and get to know Syrah or Shiraz; no matter how you say it, you're sure to like this grape. Learn how to master home-made pasta and discover a community baking service project. Michael Jackson, the beerhunter, will down a pint with us, but first we'll talk about the history of the Irish diaspora.

    Regular price: $1.95

    • A Chef's Table

    • After Midnight Snacks, June 18, 2009
    • By: Jim Coleman
    • Length: 53 mins
    • Overall
      0 out of 5 stars 0
    • Performance
      0 out of 5 stars 0
    • Story
      0 out of 5 stars 0

    Picture this...it's after midnight, you can't sleep and the refrigerator is calling. Or, like many chefs, you've just finished a long shift at work and deserve some down time before hitting the hay. I asked a lot of my colleagues just that - what do you enjoy eating in those wee hours of the morning-- what's your favorite midnight snack? Some folks might surprise you! We'll also talk with Corrine Trang about Asian noodle recipes -- good for any time of the day.

    Regular price: $1.95

Show titles per page
  • 1
  • 2
  • ...
  • 10