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Now Eat This! Diet | Cook Your Butt Off! | Rocco's Real Life Recipes | Rocco Gets Real | Now Eat This! | The Pound a Day Diet | Now Eat This! Italian | Now Eat This! | Rocco's 5 Minute Flavor
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 Creme Brulee
-- Peach-Phyllo Strudel with Goat Cheese Cream and much more
About: 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 chef of the Union Pacific, one of Manhattan's most successful restaurants, demonstrates the art of creating bold, delicious food with the help of a variety of common and exotic ingredients that emphasize the four basic flavors of sour, sweet, bitter, and salty and includes such dishes as Braised Veal Roulade with Root Vegetables and Lemongrass Lobster Salad.
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