Rating: 
Summary: FLAVORLESS
Review: 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.
Rating: 
Summary: Book:ok Author: NOT
Review: 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!
Rating: 
Summary: Knock-out Flavor
Review: 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.
Rating:
Summary: great flavors and new food pairings
Review: this is a wonderful collection of recipes. no, it isn't what you'd expect from a normal italian cookbook; but the flavors these ingredients bring out is so exciting to you're a real cook. trully inspiring.
Rating:
Summary: Surprised how wonderful the book is -- Ten Stars!
Review: Why is amazon.com/borders.com censoring my reviews? I submitted an edit to my initial review and you have not posted it. Why not? In that edit I critiqued Ms. Dean's inexplainable down-grading of Rocco's book, simply because as she puts it, she was overwhelmed by Mr. Dispirito's color-coding system. It was a clear non-sequitur to a terrific cook book. I advised Ms. Dean and any reader looking for a simple book to buy Betty Crocker, Martha Stewart, Emeril, Childs, and other American popularizers of foreign fine cuisine. Stay away from the authentic greats of culinary cuisine -- Escoffier, Bocuse, Trotter, Keller -- and the young breed of real Chefs -- Rocco Dispirito, Jamie Oliver, etc. If you wish to encounter a true artist in the vein of a Trotter or Keller, but a fusionist, buy this amazing book that comes with hundreds, not dozens, of color photos, and dozens of careful step-by-step instructions for complete dishes. Mr. Dispirito's book is amazingly simple to use. It's not just a cookbook. It provides the reader a complete theory of cooking, often giving away many secret cooking techniques used by professional chefs. Considering I despised "Rocco's image" (repeat: "image") on THE RESTAURANT, I love this book and must admit Rocco is a genius chef and wonderful communicator of food knowledge. With this book, the reader will essentially learn about contemporary fusion food -- i.e. combinining western and eastern flavors in mouth-watering dishes. There are dozens of complete recipes in this book. Mr. Dispirito's organizational structure is fantastic. His advice on using contrary flavors to balance out a dish-gone-wrong, is practical and brilliant. Now YOU TOO can save a dish you thought previously unsalvagable.
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