Flavorby Rocco DiSpirito
Pub. Date: 11/28/2003
Publisher: Hachette Books
Rocco DiSpirito is widely recognized as one of America's most talented young chefs. He's graced the cover of Gourmet and has been named one of the country's top chefs by Food & Wine. His New York City restaurant Union Pacific has topped "Best Of" lists since its opening in 1997. Despite its broad appeal, Rocco's cuisine is intensely personal food that resists labeling… See more details below
Rocco DiSpirito is widely recognized as one of America's most talented young chefs. He's graced the cover of Gourmet and has been named one of the country's top chefs by Food & Wine. His New York City restaurant Union Pacific has topped "Best Of" lists since its opening in 1997. Despite its broad appeal, Rocco's cuisine is intensely personal food that resists labeling. With Flavor, Rocco breaks the mold of the celebrity-chef cookbook. By sharing his taste-based approach to cooking, DiSpirito sets his readers off on a journey of culinary discovery, empowering home cooks to draw confidence from instinct and mobilize hidden reserves of know-how. In warm, reader-friendly style, Rocco shows how to create bold, intriguingly delicious food through combinations of ingredients both mundane and exotic. Recipes have been engineered and tested expressly for the home cook, with few calling for more than ten ingredients. Essential ingredients are color coded by taste group, giving readers a deeper understanding of why recipes work, and what it means for a dish to be balanced.
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Table of Contents
|Part I||Taste Buds in the Kitchen|
|Chapter 1||Finding Flavor||9|
|Chapter 2||Some Tips for Using This Book||35|
|Chapter 7||Side Dishes||227|
|Chapter 9||Reserve List||285|
|The Four Tastes||318|
|Ingredient Guide with Sources||330|
|Directory of Internet & Mail Order Suppliers||337|
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Most Helpful Customer Reviews
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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
he is a wonderful chef!!!
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.