FlavorBook - 2003 | 1st ed.
Chef and proprietor of one of New York's most successful restaurants, Manhattan's Union Pacific, Rocco DiSpirito has taken the world of cookery by storm, with appearances on everything from David Letterman and Good Morning America to the Food Network. Now he shows fans and new readers alike how to create bold, intriguingly delicious food through combinations of ingredients both mundane and exotic, using the four flavours (sour, sweet, bitter and salty) as basic building blocks, making for a sophisticated but easy to replicate cuisine. Illustrated in full-colour.
Publisher: New York : Hyperion, c2003.
Edition: 1st ed.
Branch Call Number: 641.5 D612
Characteristics: 350 p. : ill. (chiefly col.) ; 25 cm.
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