DiSpirito comes to the home cook's rescue with more than 130 quick-and-easy dishes, many of which can be seen on his new show, "Rocco Gets Real." The cookbook boasts short ingredient lists, quick prep times, and clever shortcuts. Full-color photos throughout.

Rocco DiSpirito's road to fame began when he was 11 years old while helping his mother, Nicolina, in her own kitchen-an experience that sparked his intense interest in food and cooking. Now one of today's most exciting chefs, followed by millions, the Jamacia, Queens, native entered the Culinary Institute of America when he was 16. He graduated in 1986 and studied at Jardin de Cygne in France before earning a B.S. in Business from Boston University in 1990. After working at restaurants in New York and Boston, he joined Lepinasse's opening team, then opened Union Pacific in New York's Granmercy Park as chef and owner. FoodandWine named him its Best New Chef in 1999, and the following year, Gourmet magazine called him "America's Most Exciting Young Chef." DiSpirito opened Rocco's 22nd Street in the summer of 2003, while cameras for NBC's The Restaurant watched and took notes. Later that summer more than 8 million viewers a week tuned in to see the ups and downs of DiSpirito's family-inspired eatery. DiSpirito is the author of four previous cookbooks, including Rocco's Real Life Recipes in 2007.