I catch George Coleman cooking, and for once, it doesn’t involve a saxophone.
“Oh yeah, I’m cooking dinner for my daughter,” he says into the phone. Nothing elaborate; at least not as elaborate as the Coleman family’s penne arrabiata featured in the recipe anthology Jazz Cooks (Stewart, Tabori & Chang). “I’m making some fried chicken, pinto beans, corn,” says Coleman. “I use variations of other recipes, just like in music. It’s like Charlie Parker said, ‘There’s nothing new under the sun’; everything’s a variation of something else.”