Flavor by Rocco Dispirito

  • Heirloom tomatoes with orange zest

    from Flavor Flavor by Rocco Dispirito

    • Categories: Appetizers / starters
    • Ingredients: tomatoes; orange extract; sherry vinegar
    show

  • Show all Recipes...

Notes about this book

  • Eat Your Books

    2004 James Beard Award Winner

Notes about Recipes in this book

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 0786868562
  • ISBN 13 9780786868568
  • Linked ISBNs
  • Published Feb 01 2004
  • Format Hardcover
  • Language English
  • Countries United States
  • Publisher Hyperion Avenue
  • Imprint Hyperion

Publishers Text

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.

Other cookbooks by this author