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Rocco DiSpirito's road to fame began when he was 11 years old while 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 Jamacia, Queens, native entered the Culinary Institute of America when he was 16. He graduated in 1986 and studied at Jardin de Cygne in France before earning a B.S. in Business from Boston University in 1990. After working at restaurants in New York and Boston, he joined Lepinasse's opening team, then opened Union Pacific in New York's Granmercy 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. DiSpirito is the author of four previous cookbooks, including Rocco's Real Life Recipes in 2007.
I love how easy Rocco's recipes are to make. They also taste awesome. I just bought his "Pound A Day", "Eat This, Not That" and his lastest cookbook. Read morePublished 6 months ago by Teresa M.
GREAT book and I have enjoyed reading this book. The vendor provided a Great price and fast shipping. I have received many hours of enjoyable reading pleasure. Kudos...Published 13 months ago by Mark
I didn't particularly care for this cook book as it really didn't provide anything new and interesting. I wouldn't recommend purchasing it.Published 17 months ago by J. Marcus
I love to eat and this is great try it and you well really love it. good for the famillyPublished 18 months ago by sandra wolff
I was looking for something a little different and this was not what I thought it would be. It does have some good recipes.Published 18 months ago by Virginia Throgmorton
No reflection on the seller, They did everything very good. I just didn't like the book. It did not list the nutritional value or calories for each recipe. Read morePublished on June 19, 2013 by John Liverman