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Flavor
     

Flavor

3.3 6
by Rocco DiSpirito, Kris Sherer, Henry Leutwyler, Henry Leutwyler (Photographer), Kris Sherer
 

"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 He runs one of the most successful restaurants in New York City. He is seen everywhere from David Letterman to Good Morning

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3.3 out of 5 based on 0 ratings. 6 reviews.
Anonymous More than 1 year ago
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Guest More than 1 year ago
I was thrilled when my copy came in the mail yesterday. I was so impressed with the looks of the book, the food looks fantastic. I only gave it three stars because so many of the recipes have such hard to find ingredients. Salt Lake City Does Not Have A Chinatown Rocco!! I cannot get many of these items here and it is semi frustrating for me to not be able to create a recipe that relies on any one ingredient that I cannot get! Ramps, goose or duck fat, fresh lavender?? Nope,not in Provo, Utah. That's okay. My teenage daughters and I enjoy just looking at the pictures of Rocco. We bought the book mainly cause of the cover anyhow. Yum
Guest More than 1 year ago
he is a wonderful chef!!!
Guest More than 1 year ago
FLAVOR is an exceptional cook book. Rocco is not just a great chef, but also a great teacher. I have always judged flavor by how much salt and pepper was needed to 'balance' a dish and have completly overlooked bitter and sour. Rocco's FLAVOR provides easy to follow receipes that balance all four 'tastes' beautifully. Cooking with Rocco is a life-changing experience. It will change your philosophy about cooking and turn a good home cook into a great home chef, as well as help you discover your palate and find out where your FLAVOR is.