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Rocco DiSpirito

Rocco DiSpirito grew up in Jamaica, Queens, where his mother Nicolina worked in a school cafeteria and taught her son great Italian home cooking. He entered the Culinary Institute of America at age seventeen and, upon graduation, went straight to work in the kitchens of France. He returned to the United States and earned a business degree from Boston University in 1989. He opened his first restaurant, Union Pacific, which earned three stars in The New York Times and landed him on the cover of Gourmet magazine. His second restaurant, Rocco's, was the setting of his network television show, The Restaurant. He is the author of two previous cookbooks, Rocco's Italian American and Flavor, winner of a James Beard Award. Today, Rocco is pursuing the good life in New York City, where he hosts a daily radio program, Food Talk with Rocco, on WOR, and lives with his dog, Teesha, and Teesha's cat, Pumpkin.
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In this indispensable cookbook for every hardworking gourmand, Chef Rocco DiSpirito creates 175 flavor-packed recipes that each require only 5 ingredients and are ready in just minutes. All ingredients are readily available in every supermarket in America (where, by the way, the reader/cook will be spending much less time shopping as they only need 5 ingredients to make a fabulous dish). Rocco also includes a shopping guide with his favorite, most reasonably priced supermarket items as well as...
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