If Coleman's latest effort was not cited as the companion volume to his Public Television series, Flavors of America, one would easily mistake it for a new world cookbook. This chef of Philadelphia's four-star Rittenhouse Hotel, surveys the U.S. and finds it to be a true melting pot, brimming with plantains, curry and kimchi alike. For a Fourth of July menu, he uses hoisin sauce and Chinese spices to concoct Asian Veal Burgers with Cilantro Roasted Corn. A Peanut Butter Soup, which sounds as if it might be Thai in origin, turns out to be an old Southern tradition well known in Georgia. Heading further south, Coleman draws upon Floridian influence to cook up a hot and sweet Old World appetizer, Little Havana Plantain-Pork Piononos as well as a "Nuevo Latino" Papaya and Brie Quesadillas. A calmer palate prevails with a New England Red Flannel Hash, a mix of diced corned-beef and root vegetables. And there is Seattle salmon, prepared Provençal style with peppers, mushrooms and tomatoes. Not skimping on the dessertsm Coleman offers Hot Banana Shortcake cooked on a Texas grill, Galactoboureko (Greek Custard with Phyllo) and 26 others. Lest readers forget the PBS association, Coleman's recipes are interspersed with single-page essays that trace the history of various foodstuffs. A fine, informative cookbook, and a reminder that at this point, there is little difference between "American" and "international" cuisine. Two eight-page color photo inserts. (Sept.)
