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About this book - In this delectable cookbook, award-winning chef Rocco DiSpirito
transforms America’s favorite comfort foods into deliciously healthy dishes—all with zero bad carbs, zero bad fats, zero sugar, and maximum flavor. What’s more, Rocco provides time-saving shortcuts, helpful personal advice, and nutritional breakdowns for each recipe from a board-certified nutritionist. So prepare your favorite foods without the guilt. Finally, a world-class chef has made healthy food taste great!
About the Author - DiSpirito was born in Jamaica, Queens, New York City, New York. He is a 1986 graduate of the Culinary Institute of America in Hyde Park, New York, and a 1990 graduate of Boston University with a bachelor's degree in business. DiSpirito is known for his Italian-American cuisine and his innovative fusion cooking; his mother, Nicolina, is known for her Italian meatballs.
DiSpirito is best known as a celebrity chef and a cookbook author. He is known for his involvement in Union Pacific, a restaurant he opened in 1997 in the Gramercy Park section of Manhattan. A year later, New York Times reviewer Ruth Reichl, in an ecstatic three-star review, reported that a woman at the next table was moaning in uncontrollable ecstacy as she ate, but it was impossible to determine what dish had provoked that reaction, since just about every entree was worthy of such moans. He left Union Pacific in 2004. In 2003 and 2004, DiSpirito was the subject of the NBC reality television show The Restaurant, which followed DiSpirito and his mother during the opening of their restaurant, Rocco's 22nd Street.
About this book - In this delectable cookbook, award-winning chef Rocco DiSpirito
transforms America’s favorite comfort foods into deliciously healthy dishes—all with zero bad carbs, zero bad fats, zero sugar, and maximum flavor. What’s more, Rocco provides time-saving shortcuts, helpful personal advice, and nutritional breakdowns for each recipe from a board-certified nutritionist. So prepare your favorite foods without the guilt. Finally, a world-class chef has made healthy food taste great!About the Author - DiSpirito was born in Jamaica, Queens, New York City, New York. He is a 1986 graduate of the Culinary Institute of America in Hyde Park, New York, and a 1990 graduate of Boston University with a bachelor's degree in business. DiSpirito is known for his Italian-American cuisine and his innovative fusion cooking; his mother, Nicolina, is known for her Italian meatballs.
DiSpirito is best known as a celebrity chef and a cookbook author. He is known for his involvement in Union Pacific, a restaurant he opened in 1997 in the Gramercy Park section of Manhattan. A year later, New York Times reviewer Ruth Reichl, in an ecstatic three-star review, reported that a woman at the next table was moaning in uncontrollable ecstacy as she ate, but it was impossible to determine what dish had provoked that reaction, since just about every entree was worthy of such moans. He left Union Pacific in 2004. In 2003 and 2004, DiSpirito was the subject of the NBC reality television show The Restaurant, which followed DiSpirito and his mother during the opening of their restaurant, Rocco's 22nd Street.
More books from Rocco DiSpirito - Rocco's Real-Life Recipes
, Flavor
, Rocco Gets Real: Cook at Home, Every Day
, Rocco's Five Minute Flavor: Fabulous Meals with 5 Ingredients in 5 Minutes
, Rocco's Italian-American
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, Flavor, Rocco Gets Real: Cook at Home, Every Day, Rocco's Five Minute Flavor: Fabulous Meals with 5 Ingredients in 5 Minutes, Rocco's Italian-American, 
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