[.ca] Flavor (ISBN 0786868562)

Knock-out Flavor:
This cookbook is a real knock-out. Visually as stimulating as the recipes are for the taste buds, the minute I opened it, I couldn't bear to close it. Its foundation is Rocco's exceptional palate, incorporating elements from all over the world and combining flavors that stimulate the taste sense in new and different ways. It's haute cuisine all the way, but accessible. Simple elements, the basics, fish, meats, vegetables, side dishes, desserts are combined with herbs and spices beyond the usual. The recipes are quite simple and easy to prepare, and the book is laid out very well to help you do so. Being an aromatherapist, I'm always seeking aromatic stimulation, and these recipes fit the bill. 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.

NOT and Italian cookbook!:
I don't have any idea why I expected this to be an Italian cookbook. The book is beautiful to say the least, but has only three pasta recipes. I, unfortunately, live in Kansas and am unable to purchase the beautiful fresh fish that so many of these recipes require. I am also not able to purchase, at least locally, many of the exotic ingredients Rocco uses. It wasn't what I expected, but it might be your cup of tea

More of a coffee table book than a cookbook:
"Flavor" by Rocco DiSpirito is a cookbook based around the four basic flavors (sweet, sour, bitter, and salty), and how to combine these flavors with different types of food to create some incredible dishes. This book is loaded with full color glossy photos of some incredible looking dishes. All of the recipes have exotic names and look like something you'd find at the best restaurants in New York. 'Flavor' would look great on any bookshelf or coffee table, however it is not very practical as a cookbook. The information in it is a very overwhelming and not something the average person is going to be able to make. The recipes are difficult, and call for a LOT of ingredients that you will have to look up and go out of the way to find. It also has a wierd color "flavor index" that is very confusing.

FLAVORLESS:
Save your money. This book and its recipes are not unlike the way the very sad and egomaniacal author appears on television - all (fake) spark and no substance.

Book:ok Author: NOT:
The popularity of this cookbook should be credited to hype and only that. Hype brought on by the staged exposure the author has created for himself on TV and book signings. (Does he ever spend time in the kitchen??) Unfortunately, I bought the book before seeing the TV reality series on his restaurant. The book's interesting but I didn't learn anything new. The only thing I did learn was from the TV show. So, I ask myself, why would I, or anyone else, want to put a penny in the pocket of such a arrogant prima donna such as Rocco? The are far better and finer Italian cook books on the shelves for anyone from a novice to advanced and I recommend that anyone looking skip anything with Rocco's name on it. Anything by Mario Batali comes to mind. The only reason I can figure why anyone would want to buy this book is to have Rocco's name on their shelf. Dumb reason!