Rocco DiSpirito makes book appearance

null Chapters are focused on the center of the plate and include pastas, chicken, beef, pork, fish, and seafood. Special chapters include Healthy Meals (recipes seen on The Biggest Loser) and Rocco's Holiday Table.

Rocco's recipe head notes teach, inspire, and encourage home cooks through every step in the kitchen.

Short ingredient lists, quick and easy prep times, and clever shortcuts for streamlined techniques that don't compromise flavor.

DiSpirito was born and raised in Jamaica, Queens. His culinary experience began at age eleven in his mother Nicolin's kitchen. By the age of 16, DiSpirito entered the Culinary Institute of America. He graduated in 1986 and studied abroad at Jardin de Cygne in France with Dominique Cecillon and Gray Kunz.

He worked at Adrienne in New York and as Chef de Partie at Aujourd'hui in Boston. DiSpirito then joined Lespinasse's opening team. In 1997, DiSpirito opened Union Pacific in New York City's Gramercy Park as Chef and Owner. In 1999, DiSpirito was named Food & Wine's Best New Chef, and in 2000, Gourmet magazine called him "America's Most Exciting Young Chef." DiSpirito opened Rocco's 22nd Street in the summer of 2003 while cameras for NBC's The Restaurant watched and took notes. Later that summer, more than nine million viewers a week tuned in to see the ups and downs of DiSpirito's family-inspired eatery. The second series aired in the spring of 2004.

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