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Flavorby Rocco Dispirito
Dispirito has put together a cookbook that is much better than the typical celebrity fare. He focuses on the four classic tastes: sweet, sour, bitter and salty. Each recipe includes essential information such as total cooking time, active cooking time, difficulty, number of portions, and suggested wines. The meals are inviting; the ingredients are not unusual; and the recipes are easy and not at all intimidating.
Synopses & Reviews
He runs one of the most successful restaurants in New York City. He is seen everywhere from David Letterman to Good Morning America to the Food Network. He has graced the cover of Gourmet magazine as "America's Most Exciting Young Chef" — and Zagat calls him a "rock star." Now, Rocco DiSpirito unleashes his culinary magic with Flavor.
In Flavor, DiSpirito shows readers how to create bold, intriguingly delicious food through combinations of ingredients both mundane and exotic. The cuisine is sophisticated but surprisingly easy for home chefs to replicate. Using the four flavors (sour, sweet, bitter, and salty) as basic building blocks, Rocco demonstrates how to combine and commingle flavors to create one-of-a-kind dishes.
Some recipes included in Flavor are:
"DiSpirito has considerately cordoned off the more advanced recipes in their own chapter, and a guide to ingredients helpfully includes photographs. Some stars can still relate to the little people." Publishers Weekly
"The best creative chef in America today under 35." Departures
"Rocco DiSpirito rules." Zagat
"Top 10 Best New Chef." Food & Wine
"I have yet to taste anything on Mr. DiSpirito's menu that is not wonderful. I was moaning as I ate." Ruth Reichl, New York Times
"Dare I whisper, genius?" Gael Greene, New York magazine
Using the four flavors (sour, sweet, bitter, salty) as basic building blocks, "rock star" chef DiSpirito ("Zagat") demonstrates how to combine and commingle tastes to create one-of-a-kind dishes. DiSpirito is star of NBC's summer reality series, "The Restaurant." Full color.
The talented young chef offers recipes engineered and tested for the home cook, including such dishes as lemongrass lobster salad, black cod with corn and spinach, and strawberry shortcake.
About the Author
Rocco DiSpirito, chef and proprietor of Manhattan's Union Pacific restaurant, attended the Culinary Institute of America at age 16, then studied at the Jardin de Cygne in Paris. He has worked at the Adrienne in New York City and was chef de partie at Aujourd' hui in Boston. Eventually, Rocco joined Lespinasse's opening team. In 1997, DiSpirito opened Union Pacific, where the "poetry and complexity" of his dishes earned three stars from the New York Times. He is featured on Melting Pot Mediterranean on Food Network and has appeared on many other TV shows, including Cooking Live with Sara Moulton, The Late Show with David Letterman, Emeril's Christmas Special, and The Early Show on CBS. He was on the cover of Gourmet magazine in 2000. He lives in New York City.
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