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Flavor Hardcover – November 5, 2003
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From Publishers Weekly
Copyright 2003 Reed Business Information, Inc.
"I have yet to taste anything on Mr. DiSpirito's menu that is not wonderful. I was moaning as I ate." -- Ruth Reichl, New York Times
"Part of Dispiritos brilliance is his ability to make a few, seemingly disparate elements come together in something bold." -- Gourmet
"Rocco DiSpirito rules." -- Zagat
"The best creative chef in America today under 35." -- Departures
"Top 10 Best New Chef." -- Food & Wine
"[Flavor] celebrates the fundamental notions of taste, and the depth created by toying with sweet, salty, sour, and bitter flavors." -- Detroit Free Press
Top Customer Reviews
In addition, the book gives you suggestions for wines that go with each recipe.
I've eaten at Rocco's first restaurant in NYC, Union Pacific, on East 22nd Street, and this book makes me feel that I can prepare the same type of food at home, simplified. I treated my cousin to a meal at Union Pacific and we both moaned and groaned through the entire meal in delight. If you want to do the same thing at home with your friends and loved ones, get this book.
This guy Rocco delivers on all levels.
Buy Flavor now.
That being said, I found that even with my past in cookbooks that there was still much to be had from this one. The instructions were easy to read and follow, and with serving size, difficulty, and other need to know information quick to find on each page, the functionality of the book impressed me.
Overall, I think it's a must have, even for someone like me who doesn't cook much other than 'regular' chicken and beef. It's enough of a challenge with food that I think we'll enjoy exploring the receipies presented, and it'll be great to use for cooking for company.
This book can be seen on several different layers and the value you find is based on how valuable you find each of the layers in the presentation.
At the most basic level, there are the recipes. For a list price of $35, the number of recipes is pretty thin. There are 105 recipes divided into Appetizers (18), Soups (11), Salads (10), Entrees (35), Side Dishes (11), Desserts (13) and Reserve List (7). The last category needs explanation. All the recipes in the other 6 categories are, I believe, fairly straightforward, with a very reasonable number of ingredients.Read more ›
Most Recent Customer Reviews
I don't like cooking but Rocco's cookbooks make it easy and is so healthy. (Plus he's decent scenery!) This arrived in perfect condition and in the time specified.Published on October 8, 2013 by Lela Arneson
This is the second book I purchased by Rocco, and again I've been let down. Many of the ingredients are hard to find, and some of the flavor combinations just don't work..Published on October 19, 2012 by Ty L.
this is a good book for everyone who does a lot of cooking you can learn a lot from it thanksPublished on September 9, 2011 by wescott
As a volunteer working with a cook at a year long transitional shelter for homeless women and their children in Richmond, VA, I first saw your Now Eat This! Read morePublished on July 6, 2010 by Leslie Murray
Very please with how the book was shipped to me. Enjoy how Rocco uses combination of spices and ingredients to get better flavor. Read morePublished on April 29, 2010 by M. Colon
This cookbook is so interesting because it's very creative and it lets you in on the process. Rocco's cooking theory here is "sweet, salty, bitter, sour" and he labels each... Read morePublished on December 25, 2008 by Hello Kitty Ellen
This was the book that made me rethink my attitude towards Rocco. I found him pretty alienating on "The Restaurant," but this book redeemed him in my household. Read morePublished on February 7, 2008 by G. Mosca