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"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 America to the Food Network. He ha ...more
Hardcover, 368 pages
Published November 5th 2003 by Hachette Books
(first published 2003)
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Of course DiSpirito is a poofy goofy gigolo with too many TV shows. But that's not the point. And no, these recipes will not change your life. But they might if you consider the driving idea behind them. DiSpirito organizes the recipes around four flavors: salty, sweet, sour, bitter and that strange, earthy fifth taste: umami. If you apply the same approach to anything you make, you will understand cooking. It is that simple. So I read these recipes as templates. It is unlikely that I will acqui ...more
I think that everyone agrees that Rocco DiSpirito is one of the hottest chefs out there today, but for me, that's where this book ends. And while I love the book's colorful display of ingredients and how they're laid out on each page for each recipe, I think that some of the recipes like Eggplant Veloute with Figs or Black Sea Bass with Chestnuts and Blood Oranges, just to name a couple, are out of reach for the "common" cook. This book is definitely a "look" book but someone like me just wants ...more
Inspiring dishes and menus broken down by taste, season, and special events. I will certainly be trying the Mother's day menu: Lemongrass Lobster salad, rack of lamb with sour cherry glaze, baby carrots, Thai eggplant and pearl onions, and Lavender creme brulee.
This is a great book if you are an aspiring gourmet chef. For the average cook at home, it is both very informative and overwhelming at the same time. I like the categories and the explanations about the 4 tastes. The color coding, recipe instructions and indexes are all great. However, the recipes are just not practical. The kind of food he is preparing is for 4 star restaurants, not a weeknight meal for your family. He may find them easy being a trained chef, but there are very few of these re ...more