Synopsis:
The talented young chef offers recipes engineered and tested for the home cook, including such dishes as lemongrass lobster salad, black cod with corn and spinach, and strawberry shortcake.
About the Author:
Rocco DiSpirito, chef and proprietor of Manhattan's Union Pacific and Rocco's restaurants, attended the Culinary Institute of America at age sixteen, then studied at the Jardin de Cygne in Paris. He has worked at the Adrienne in New York, and was chef de partie at Aujourd'hui in Boston. Eventually, Rocco joined Lespinasse's opening team. In 1997, DiSpirito opened Union Pacific, where the "poetry and complexity" of his dishes earned three stars from theNew York Times. He stars in Melting Pot Mediterranean on the Food Network, starred in the NBC seriesThe Restaurant, is a regular guest on the Today show, and has appeared on many other TV shows, includingGood Morning America, Live with Regis and Kelly, The View, andThe Late Show with David Letterman. He lives in New York City.
Kris Sherer has written articles on food, restaurants, and agriculture for various publications and websites and is the former administrative assistant to DiSpirito. Kris attended L'Ecole des Arts Culinaires et de l'Hôtellerie in Lyon, France. She lives in Rhinebeck, New York.
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