Product Description
• More than 175 of Rocco's best recipes for fast, flavorful main dishes, seasoned with his personal comments and favorite shortcuts.
• Each recipe can be made in 30 minutes or less, using easy-to-find ingredients—perfect for busy weeknights—or anytime.
• 32 pages of enticing color photos of delicious dishes.
• Chapters feature the most popular choices for the center-of-the-plate, including beef, pork, lamb, chicken, tuna, salmon, shrimp, and eggs.
• A judicious mix of fresh and prepared foods maximizes flavor while keeping prep work to a minimum.
• A special chapter “Rocco's Reserve" features 10 pull-out-all-the-stops menus for casual gatherings or special occasions.
About the Author
As an 11-year-old boy, Rocco DiSpirito began helping his mother, Nicolina, in her own kitchen-an experience that sparked his intense interest in food and cooking. Now one of today's most exciting chefs followed by millions, the Jamaica, Queens, native entered the Culinary Institute of America when he was 16. He graduated in 1986 and studied abroad at Jardin de Cygne in France with Dominique Cecillon and Gray Kunz. In 1990, DiSpirito earned a B.S. in business from Boston University. He worked at Adrienne in New York and as Chef de Partie at Aujourd'hui in Boston. DiSpirito then joined Lespinasse's opening team. In 1997, DiSpirito opened Union Pacific in New York City's Gramercy Park as chef and owner. Food & Wine named him its Best New Chef in 1999, and the following year, Gourmet magazine called him “America's Most Exciting Young Chef.” DiSpirito opened Rocco's 22nd Street in the summer of 2003, while cameras for NBC's The Restaurant watched and took notes. Later that summer more than 8 million viewers a week tuned in to see the ups and downs of DiSpirito's family-inspired eatery. The second installment of the series aired in spring 2004.
http://www.amazon.com/Roccos-Real-Life-Recipes-Everyday/dp/0696237032/ref=pd_sim_b_6
http://www.roccodispirito.com
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