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.
I was pretty disappointed in how much prepared foods he uses as ingredients. The recipes sound okay but I prefer fresh and local. Meh.Published 15 months ago by jade schaffer
I started watching his shows and liked him immediately therefore I decided to try his recipes. Pleased with the purchase.Published 16 months ago by Giselle Reyes Ramirez
When I bought this book because of the exposure the author has had on various cooking shows, I expected real recipes with simplified lists of ingredients and preparation, not... Read morePublished 19 months ago by Barbara G. Hardin
I've made three recipes from this cookbook so far. I'm starting to think this cookbook is a dud. The shrimp and Cherry Tomatoes was awful. The recipe was very bland. Read morePublished 19 months ago by Sammy G.
The ingredents are simple and items I already have stocked. It didn't require a special trip to the market. Very tasty!Published 19 months ago by Donna Kemp
well here I am again to tell you how much I love your books and I do a lot so byePublished 24 months ago by wescott
This book is not as good as Rocco's "Now Eat This!" "Now Eat This" is the best cookbook I ever bought.Published on August 21, 2013 by Chris