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by Rocco DiSpirito (Author)
The #1 New York Times bestselling author and celebrity chef offers fast and flavorful recipes to help anyone cook like a chef in 30 minutes(ish) or less--every day of the week.
Finding himself at home more during the pandemic and in the hybrid world that followed, James Beard Award-winning author and chef Rocco DiSpirito rediscovered for the first time in decades the joy of cooking for and savoring weekday meals with his family and friends, something that was not a regular occurrence when he was working in a busy restaurant or as celebrity chef on the go. Of course, as a home cook preparing nightly family meals, Rocco also experienced the fatigue of spending hours planning and cooking every night rather than sitting at the table enjoying family and friends. That's what inspired this book: a collection of 100 no-fuss weekday meals to help you cook like a chef every night, in about thirty minutes or less. Every recipe is full of flavor and is sure to be a hit with the entire family. Recipes include many of Rocco's favorites from over the years, plus all-new dishes, as well as classic Italian dishes from his childhood, including Mama Nicolina's Cavatelli with Broccoli Rabe and Sweet Sausage, Linguine Vongole, Everyday Pesto Orzo Caprese Salad, Salmon Miso Marmalade, Tuna Avocado Furikake Crudo, Hot Chili BBQ Ribs, and more. This book is all about simple ingredients, lots of flavor, and efficient cooking. It's sure to become the essential cookbook for everyday dinners that everyone will love.Author Biography
Rocco DiSpirito is a James Beard Award-winning chef and author of fourteen books, including three #1 New York Times bestsellers. Rocco began his culinary studies at the Culinary Institute of America and by twenty was working in the kitchens of legendary chefs around the globe. He was named Food & Wine's Best New Chef and was the first chef to appear on Gourmet's cover as America's Most Exciting Young Chef. His three-star restaurant Union Pacific was a New York City culinary landmark for many years. Ruth Reichl said of her experience at Union Pacific that she "moaned as she ate" in her famous New York Times review. Rocco has starred on numerous television shows and most recently he received two stars from the Times as the chef at the critically acclaimed Standard Grill.
