Flavor

“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 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 — 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