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1 Beaverton Cooking and Food- US New York

Flavor

by

Flavor Cover

ISBN13: 9780786868568
ISBN10: 0786868562
Condition: Standard
Dustjacket: Standard
All Product Details

Only 1 left in stock at $1.95!

 

Staff Pick

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.
Recommended by Amy W., Powells.com

Synopses & Reviews

Publisher Comments:

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:

  • Lemongrass Lobster Salad
  • Baby Lettuces with Pickled Squash Blossoms and Yogurt-Tahini Vinaigrette
  • Calamari with Coconut Curry and Green Papaya
  • Braised Veal Roulade with Root Vegetables
  • Cinnamon Glazed Duck
  • Lavender CrFme BrvlTe
  • Peach-Phyllo Strudel with Goat Cheese Cream and much more

Review:

"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

Review:

"The best creative chef in America today under 35." Departures

Review:

"Rocco DiSpirito rules." Zagat

Review:

"Top 10 Best New Chef." Food & Wine

Review:

"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

Review:

"Dare I whisper, genius?" Gael Greene, New York magazine

Synopsis:

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.

Synopsis:

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.

What Our Readers Are Saying

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Average customer rating based on 1 comment:

WongKaiWen, December 24, 2012 (view all comments by WongKaiWen)
Of course DiSpirito is a poofy goofy gigolo with too many TV shows. But that's not the point. And no, these recipes will not change your life. But they might if you consider the driving idea behind them. DiSpirito organizes the recipes around four flavors: salty, sweet, sour, bitter and that strange, earthy fifth taste: umami. If you apply the same approach to anything you make, you will understand cooking. It is that simple.
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Product Details

ISBN:
9780786868568
Author:
Leutwyler, Henry
Publisher:
Hyperion
Photographer:
Leutwyler, Henry
Author:
DiSpirito, Rocco
Location:
New York, N.Y.
Subject:
General
Subject:
Cookery
Subject:
Courses & Dishes - General
Subject:
American - General
Subject:
Menus
Subject:
Cooking and Food-General
Copyright:
Edition Number:
1st ed.
Edition Description:
Hardcover
Series Volume:
93
Publication Date:
20031105
Binding:
Hardback
Grade Level:
from 8 up to 17
Language:
English
Illustrations:
Yes
Pages:
368
Dimensions:
9.5 x 8.5 in 53.68 oz
Age Level:
from 18

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Related Subjects


Cooking and Food » General
Cooking and Food » Regional and Ethnic » Italian
Cooking and Food » Regional and Ethnic » United States » New York

Flavor Used Hardcover
0 stars - 0 reviews
$1.95 In Stock
Product details 368 pages Hyperion Books - English 9780786868568 Reviews:
"Staff Pick" by ,

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.

"Review" by , "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."
"Review" by , "The best creative chef in America today under 35."
"Review" by , "Rocco DiSpirito rules."
"Review" by , "Top 10 Best New Chef."
"Review" by , "I have yet to taste anything on Mr. DiSpirito's menu that is not wonderful. I was moaning as I ate."
"Review" by , "Dare I whisper, genius?"
"Synopsis" by , 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.
"Synopsis" by , 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.
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