Showing results by author "Jim Coleman"

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    • 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 5
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    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.

    • 5 out of 5 stars
    • God's church works

    • By Eric Stephens on 11-16-18

    Regular price: $19.95

    • A Chef's Table

    • Thanksgiving Crunch Time, November 20, 2008
    • By: Jim Coleman
    • Length: 50 mins
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    It's Thanksgiving crunch time....better start prepping! On today's show, Chef Coleman gives you his timeline to make the day a little easier. We'll also discover some new twists borrowed from other cultures and find the ultimate dining spot - right where the food grows. Later, a way to share meals throughout the year. Then, Marnie Old and Sam Calagione feud over wine versus beer. Plus, the secret of great giblet gravy, the history of squash, and how vegans survive the holidays.

    • Thanksgiving Crunch Time, November 20, 2008
    • By: Jim Coleman
    • Length: 50 mins
    • Release date: 11-20-08
    • Not rated yet

    Regular price: $0.95

    • A Chef's Table

    • Passover Pointers, April 10, 2008
    • By: Jim Coleman
    • Length: 50 mins
    • Abridged
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    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

    • Anthony Bourdain, February 7, 2008
    • By: Jim Coleman
    • Length: 50 mins
    • Unabridged
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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.

    Regular price: $1.95

    • A Chef's Table

    • Our Relationship with Food, April 17, 2008
    • By: Jim Coleman
    • Length: 49 mins
    • Unabridged
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    Food is all encompassing: how we buy it, store it, and celebrate with it. 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 plates, and we'll hear about "The Short History of the American Stomach". And, if you think you'd like to win the Pillsbury Bake-off contest, hear how one woman took the prize.

    • Our Relationship with Food, April 17, 2008
    • By: Jim Coleman
    • Length: 49 mins
    • Release date: 04-17-08
    • Not rated yet

    Regular price: $1.95

    • A Chef's Table

    • The Art of Eatin' Apples, October 8, 2009
    • By: Jim Coleman
    • Length: 50 mins
    • Overall
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    No matter how you slice 'em it's the time of year to enjoy apples! On today's show we take a bit out of fall and get an in-depth look at the art of eating an apple. And if you want to get the most of out of your grill before the winter hits - try breakfast. Then we take a look at a museum exhibit and the history of Chinese Restaurants. Susannah Foo stops by to talk about her Eastern/Western fusion, Corrine Trang gives us tips on rice and we cook with ginseng - it's not just for tea.

    • The Art of Eatin' Apples, October 8, 2009
    • By: Jim Coleman
    • Length: 50 mins
    • Release date: 10-08-09
    • Not rated yet

    Regular price: $1.95

    • A Chef's Table

    • Julia Child and Cooking for Celebs, March 20, 2008
    • By: Jim Coleman
    • Length: 49 mins
    • Unabridged
    • Overall
      4 out of 5 stars 1
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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.

    • Julia Child and Cooking for Celebs, March 20, 2008
    • By: Jim Coleman
    • Length: 49 mins
    • Release date: 03-20-08
    • 4 out of 5 stars 1 rating

    Regular price: $1.95

    • A Chef's Table

    • May 31, 2007
    • By: Jim Coleman
    • Length: 50 mins
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    We're honoring all the dads out there today. So whether you are a dad, have a dad, or think you'd like to be a dad, join us for a toast to fathers! Italian winemaker Angelo Gaja talks about tradition, innovation, and ushering in the fifth generation to this venerable business. We'll hear from a family who took a nine year old's diabetes diagnosis and created a business to make life easier for other diabetics. If you have a culinary quandary, James Peterson has the answer to at least 484 of them.

    Regular price: $1.95

    • A Chef's Table

    • April 12, 2007
    • By: Jim Coleman
    • Length: 50 mins
    • Abridged
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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.

    Regular price: $1.95

    • A Chef's Table

    • February 8, 2007
    • By: Jim Coleman
    • Length: 50 mins
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    For a short month February has a lot going on! On today's show we'll cover the highlights: Presidents Day, Chinese New Year and Valentines.

    Regular price: $1.95

    • A Chef's Table

    • July 12, 2007
    • By: Jim Coleman
    • Length: 50 mins
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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.

    Regular price: $1.95

    • A Chef's Table

    • What Not to Do, May 28, 2009
    • By: Jim Coleman
    • Length: 50 mins
    • Unabridged
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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.

    Regular price: $1.95

    • A Chef's Table

    • December 7, 2006
    • By: Jim Coleman
    • Length: 50 mins
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    It's holiday freak-out time, but on today's show we'll get you through this seasonal panic! Food Network's Barefoot Contessa, Ina Garten, reveals home party tips. Bon Appetit's Barbara Fairchild has some great homemade gift ideas. But, the holidays are for kids so we'll talk to Rozanne Gold about her three ingredient book, Kids Cook 1-2-3. We'll also learn about latkes. Plus Amy Sedaris, Graham Kerr and our annual cookbook round-up.

    Regular price: $1.95

    • A Chef's Table

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

    Regular price: $1.95

    • A Chef's Table

    • Fireworks, History, and Food, June 25, 2009
    • By: Jim Coleman
    • Length: 52 mins
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    Today we're all about the upcoming celebration on the Fourth. It's all about patriotic ceremonies, fireworks, history, and of course the food. And, as a nation of many immigrants, we're lucky to have many food influences. Lidia Bastianich discusses her ten favorite places in Italy, plus her life as a native of Italy and her adopted America. Grilling expert David Joachim reveals how to master your grill.

    • Fireworks, History, and Food, June 25, 2009
    • By: Jim Coleman
    • Length: 52 mins
    • Release date: 06-25-09
    • Not rated yet

    Regular price: $1.95

    • A Chef's Table

    • Etiquette and Eating, September 18, 2008
    • By: Jim Coleman
    • Length: 49 mins
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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.

    • Etiquette and Eating, September 18, 2008
    • By: Jim Coleman
    • Length: 49 mins
    • Release date: 09-18-08
    • Not rated yet

    Regular price: $1.95

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

    • By: Jim Coleman
    • Length: 50 mins
    • Overall
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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.

    Regular price: $1.95

    • A Chef's Table

    • Ingredients & Techniques, September 25, 2008
    • By: Jim Coleman
    • Length: 49 mins
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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.

    • Ingredients & Techniques, September 25, 2008
    • By: Jim Coleman
    • Length: 49 mins
    • Release date: 09-25-08
    • Not rated yet

    Regular price: $1.95

    • A Chef's Table

    • March 16, 2006
    • By: Jim Coleman
    • Length: 49 mins
    • Overall
      3 out of 5 stars 1
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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.

    Regular price: $1.95

    • A Chef's Table

    • Restaurant Careers, April 9, 2009
    • By: Jim Coleman
    • Length: 50 mins
    • Unabridged
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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.

    Regular price: $1.95

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