“Flavor” by Rocco Dispirito is a must have for every adventerous cook. Published by Hyperion in 2003, the book is a hard cover with a dust jacket measuring 8½ x 9¾ inches with 350 pages. It is in very excellent gently used condition, the dust jacket has slight wear.
In Flavor, Rocco 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. 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. Illustrated in full-color, the talented young chef offers recipes engineered and tested for the home cook.