Rocco's Real Life Recipes by Rocco DiSpirito
Fast Flavor for Everyday

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• More than 175 of Rocco's best recipes for fast, flavorful main dishes, seasoned with his personal comments and favorite shortcuts.

• Each recipe can be made in 30 minutes or less, using easy-to-find ingredients—perfect for busy weeknights—or anytime.

• 32 pages of enticing color photos of delicious dishes.

• Chapters feature the most popular choices for the center-of-the-plate, including beef, pork, lamb, chicken, tuna, salmon, shrimp, and eggs.

• A judicious mix of fresh and prepared foods maximizes flavor while keeping prep work to a minimum.

• A special chapter “Rocco's Reserve" features 10 pull-out-all-the-stops menus for casual gatherings or special occasions.


About Rocco DiSpirito

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Rocco DiSpirito was born in New York, New York on November 19, 1966. He graduated from of the Culinary Institute of America in Hyde Park, New York in 1986 and received a bachelor's degree in business from Boston University. He is best known as a celebrity chef and a cookbook author. In 1995, he opened Dava and quickly earned two stars from Ruth Reichl at The New York Times. At thirty-one, he opened Union Pacific in New York City and received three stars from The New York Times.
Published January 1, 2007 by Meredith Books. 240 pages
Genres: Cooking. Non-fiction

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