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Sabroso - Winter2008
COOKS LIBRARY
Reviewed by Felipa Solis
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Rocco Dispirito, winner of a James Beard Award (otherwise known as the Oscar for Chefs), made culinary history with the NBC series “The Restaurant” the first reality show set in the kitchen. Considered one of the sexiest chefs alive, in 2004 Dispirito launched Rocco Cookware and Rocco Family Food, and continues to flood the market with good cookbooks, like his classic, Flavor.
Considered the best creative chef in America under the age of 35, Dispirito says he lives to depart from the traditional cookbook laden with recipes, to include some tips that help you break it all down. In Flavor, you’re given the total prep time, the actual cooking time, the rating of difficulty of the recipe, the portion count and wine pairing. From a Ceviche of Tuna with Sweet Onions and Lime to a Lavender Crème Brulee, you are handed the tools on Rocco’s silver platter. Would you dare attempt Chicken Wings with Apricot Truffle Vinaigrette? Rocco makes it easy. Dare I say, “Triumph!”?
The most appealing part of the book is the mere 10 ingredients required for what could otherwise be a most difficult recipe. The home cook is the star here and Rocco lets you make it happen. Genius? Possibly, but he makes you feel like you just might be one, too.
Find this book and others at www.hyperionbooks.com or visit your local bookstore. |
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