Cover image for Flavor
Title:
Flavor
Author:
DiSpirito, Rocco.
Personal Author:
Edition:
First edition.
Publication Information:
New York, N.Y. : Hyperion, [2003]

©2003
Physical Description:
350 pages : illustrations ; 25 cm
General Note:
Includes index.
Language:
English
Subject Term:
ISBN:
9780786868568
Format :
Book

Available:*

Library
Call Number
Material Type
Home Location
Status
Central Library TX715 .D5877 2003 Adult Non-Fiction Non-Fiction Area
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Grand Island Library TX715 .D5877 2003 Adult Non-Fiction Open Shelf
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Summary

Summary

Chef and proprietor of one of New York's most successful restaurants, Manhattan's Union Pacific, Rocco DiSpirito has taken the world of cookery by storm, with appearances on everything from David Letterman and Good Morning America to the Food Network. Now he shows fans and new readers alike how to create bold, intriguingly delicious food through combinations of ingredients both mundane and exotic, using the four flavours (sour, sweet, bitter and salty) as basic building blocks, making for a sophisticated but easy to replicate cuisine. Illustrated in full-colour.


Author Notes

Rocco DiSpirito was born in New York, New York on November 19, 1966. He graduated from of the Culinary Institute of America in Hyde Park, New York in 1986 and received a bachelor's degree in business from Boston University. He is best known as a celebrity chef and a cookbook author. In 1995, he opened Dava and quickly earned two stars from Ruth Reichl at The New York Times. At thirty-one, he opened Union Pacific in New York City and received three stars from The New York Times.

Rocco's titles include The Pound a Day Diet, Now Eat This!, Flavor, and The Negative Calorie Diet: Lose Up to 10 Pounds in 10 Days with 10 All You Can Eat Foods.

(Bowker Author Biography)


Reviews 1

Publisher's Weekly Review

Before he was a television star (not just on the Food Network, but as the central character in the NBC reality show The Restaurant), DiSpirito was a rising star chef in New York with his high-end restaurant, Union Pacific. As Tom Colicchio did so ably in Think Like a Chef, here DiSpirito details the theory behind his cooking. In a nutshell, he seeks to balance sweet, sour, salty and bitter tastes in savory dishes such as Ceviche of Tuna, Sweet Onions and Lime, and Pomegranate and Cinnamon-Lacquered Duck. Each recipe has colored dots to indicate which ingredients provide which flavors; they also bear prep times, level of difficulty, yield and a brief wine suggestion: e.g., Black Sea Bass with Chestnuts and Blood Oranges is paired with a "medium-bodied Chardonnay with no oak." As at Union Pacific, DiSpirito works magic with seafood in particular, with such dishes as Charred Spanish Mackerel with Pear and Sweet Spice, and Calamari with Coconut Curry and Green Papaya. DiSpirito translates a few restaurant techniques for the home cook, as with a suggestion for using plastic wrap instead of the vacuum-sealed packaging used for sous vide cooking when making Chicken with Eggplant Carpaccio and Turmeric Marmalade. Desserts such as Mango and Papaya Carpaccio with Cilantro Candy are in the same lively spirit as the rest of the book, and photographs are also energetic. DiSpirito has considerately cordoned off the more advanced recipes in their own chapter, and a guide to ingredients helpfully includes photographs. Some stars can still relate to the little people. (Oct.) Forecast: By October, DiSpirito will have burst onto the national scene via the reality show about the creation of his new Manhattan restaurant, Rocco's. He should be as visible and familiar by then as chefs like Mario Batali and Emeril Lagasse. Expect this book, interesting in its own right, to sell on that star power alone. (c) Copyright PWxyz, LLC. All rights reserved


Table of Contents

Acknowledgmentsp. XI
Suggested Menusp. 1
Part I Taste Buds in the Kitchen
Chapter 1 Finding Flavorp. 9
Chapter 2 Some Tips for Using This Bookp. 35
Part II Recipes
Chapter 3 Appetizersp. 45
Chapter 4 Soupsp. 95
Chapter 5 Saladsp. 119
Chapter 6 Entreesp. 140
Chapter 7 Side Dishesp. 227
Chapter 8 Dessertsp. 253
Chapter 9 Reserve Listp. 285
Appendices
The Four Tastesp. 318
Seasonal Chartp. 324
Ingredient Guide with Sourcesp. 330
Directory of Internet & Mail Order Suppliersp. 337
Glossaryp. 338
Indexp. 344

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