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Flavor

(Hardcover Book )

(1 Customer Review)

by:
Dispirito, Rocco

List Price:

$35.00

Price:

$12.98

You Save:

$22.02 (63%)

Availablity:

In Stock

Product Details:

Hardcover Book :

350 Pages

Publisher:

Hyperion

Pub. Date:

Oct 15, 2003

Photos:

Color Photographs

Our Part #:

04344

ISBN-10:

0786868562

ISBN-13:

9780786868568

Description:

2004 James Beard Award Winner for Cooking from a Professional Point of View

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

Knockout dining leaves fans breathless at this Gramercy New American paragon where rock star chef Rocco DiSpirito produces sublime, synergistic dishes. --Zagat, on Rocco DiSpirito's restaurant Union Pacific

Top 10 Best New Chef. --Food & Wine

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

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

Rocco DiSpirito rules. --Zagat

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

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.

Related Categories:

All Purpose Cookbooks, Award Winners/Nominees, Food Network TV

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