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By Rocco DiSpirito

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ISBN 10: 0786868562
400 pages

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 are:

  • 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 CrFme BrvlTe
  • Peach-Phyllo Strudel with Goat Cheese Cream and much more


“Part of Dispirito’s brilliance is his ability to make a few, seemingly disparate elements come together in something bold.” —Gourmet

“[Flavor] celebrates the fundamental notions of taste, and the depth created by toying with sweet, salty, sour, and bitter flavors.” —Detroit Free Press

“The best creative chef in America today under 35.” —Departures

“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

“Top 10 Best New Chef.” —Food & Wine

“Dare I whisper, genius?” –Gael Greene, New York magazine

“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

“Rocco DiSpirito rules.” —Zagat

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