Flavor Exposed: 100 Global Recipes from Sweet to Salty, Earthy to Spicy

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Acclaimed chef Angelo Sosa is obsessed with flavors. He was seduced by spices, herbs and ingredients while traveling through Asia. He fantasizes about how coriander will pair with lemongrass. The smells of cumin and cilantro transport him back to his Aunt Carmen’s kitchen in Queens and the taste of salt reminds him of a certain “Judges’ Table” on “Top Chef.” Combining his years as a chef with his innate understanding of how thoughtful food can change our lives, Angelo is uniquely able to reach out and inspire ...
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Acclaimed chef Angelo Sosa is obsessed with flavors. He was seduced by spices, herbs and ingredients while traveling through Asia. He fantasizes about how coriander will pair with lemongrass. The smells of cumin and cilantro transport him back to his Aunt Carmen’s kitchen in Queens and the taste of salt reminds him of a certain “Judges’ Table” on “Top Chef.” Combining his years as a chef with his innate understanding of how thoughtful food can change our lives, Angelo is uniquely able to reach out and inspire virtually anyone. In FLAVOR EXPOSED, he not only aims to teach the reader to identify and cook with nine flavor profiles, but he explains the concept behind a “flavor trinity”—the base of each of his recipes. His stories of life as a “Top Chef” contestant, in the kitchens of four-star restaurants, and as a culinary student desperate to surpass all expectations, will also enchant everyone interested in what it takes to become a chef of his caliber. And Angelo’s recipes—simple, innovative, and unbelievably accessible to the home cook—will amaze with their myriad of flavors and exotic influences. Who else could conceive of a Sweet Tomato Soup with Curried Whipped Cream? A dish that immediately sparks childhood memories, yet is also layered with such sophistication as to make it simultaneously familiar and unexpected. Whether it’s his elegant Soy-Steeped Chicken with Tea Leaves, his signature Saigon Burger with Ginger Glaze and Thai Basil Mayo, or his utterly delightful Sunny Side-Up Egg with Chinese Sausage and “Takeout” Fried Rice, Angelo’s recipes will tantalize the taste buds of anyone who likes to cook (or eat for that matter). From the millions of fans who rooted for him on “Top Chef,” to the diehard foodies who have long coveted his secrets to creating some of the most interesting and arousing food being made today, FLAVOR EXPOSED will undoubtedly fill the need.
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Editorial Reviews

From the Publisher
“Coupled with his elegant approach, Angelo’s cuisine is utterly unique. One can feel his passion for Asian flavors, his talent for combining them harmoniously, and his uninhibited creativity in each and every of his recipes. They all tell a story—the story of a chef who lives for cooking.”—Alain Ducasse, from the Foreword

"Angelo Sosa is a perfectionist, and one of the most committed and principled chefs I know. Throw in his penchant for global cooking and his expansive culinary skill set and you have the perfect recipe for a great cookbook author. His first effort is thrilling, reliable and insanely sexy...but most importantly the food is as delicious and sensible."—Andrew Zimmern

"Angelo is a fantastic chef. Flavor Exposed is a great way for home cooks to learn about his wonderful Asian-influenced cuisine in a very organized and east to understand way." - Masaharu Morimoto

"This book, with its well-designed flavor map and recipes divided according to nine major flavor profiles, demonstrates a keen understanding of the complexity through simplicity concept. His unique recipes feature clever and often surprising ingredient combinations, designed in a way that allow for contrasting tastes to complement and enhance one another, creating a layered explosion of flavor with each and every bite... Angelo Sosa has conquered the art of the unexpected with Flavor Exposed." - Jean-Georges Vongerichten

"Angelo Sosa has a true talent for presenting both old and new flavors together like few other young chefs can - at once elegant, approachable and thoroughly unique (this in itself is a rare culinary trinity!). His book will serve as both inspiration and guide to many meals in my home for years to come." - Gail Simmons

“Sosa believes in the science of flavor and the art of cooking. He categorizes recipes by the primary tastes the tongue physically senses: sweet, salty, sour, bitter, and umami. To those fundamentals he adds spicy,
earthy, and nutty. Out of this palette of flavors he creates unique recipes that harmonize these attributes.
Scallop and banana tartare offers a basic sweetness, which is underscored by dressing it with jalapeño vinaigrette for contrasting acidity and spiciness. Salty flavor dominates in Sosa’s remarkable riff on
Chinese takeout standard General Tso’s chicken reimagined with sweetbreads. Even more startling, sloppy
Ho Chi Minh revolutionizes an American classic with Vietnamese flavors.”—Booklist

“Chef Angelo Sosa combines flavors in surprisingly delicious ways. His unique cooking style comes from many influences: his Dominican-Italian heritage, French culinary training, time spent working with chef Jean-Georges Vongerichten, competing on Top Chef, and traveling in Asia. He brings these experiences to bear in this inviting cookbook, sharing 100 exciting, globally inspired recipes. Some are jazzed-up versions of familiar fare: Mustard Seed Potato Salad, for example, or Sloppy Ho Chi Minh, an exotic riff on the classic Sloppy Joe. Others are wildly original, like Curried Pots de Crème and Grilled Watermelon with Chinese A-1 Sauce. The flavors are innovative and complex, but the cooking, generally, is not. Really, it all boils down to this: Buy this book and cook from it. If you do, you'll find yourself cooking and eating better than you ever imagined.”—Fine Cooking

The Daily Meal, November 21, 2012 - Anne Dolce
OK, so we know it’s just another cookbook from another well-known and celebrated TV chef, but Angelo Sosa’s Flavors Exposed sets itself apart from the rest with a very clear focus behind the often played-out Latin-, Southeast Asian-, and Indian-inspired recipes: the flavor trinity. In each recipe (which are incredibly easy to follow and accessible), Sosa explains the reasoning behind each of the flavors so that you learn about more than just a new dish; you understand how the flavors work together so that you can apply this to other dishes you create. (Kyle Books)
Library Journal
Top Chef fans will remember Sosa as the Season 7 runner-up with superstar mentors (Jean-Georges Vongerichten writes the foreword and Alain Ducasse contributes a blurb) and a sophisticated Asian cuisine. With food writer and stylist Lenzer, Sosa groups his debut into nine flavor profiles: "Sweet," "Smoky," "Salty," "Umami," etc. His recipes (e.g., Cured Watermelon Crudo, Crispy Spring Roll, Fiery Korean Satays) aren't just for marveling over; most home cooks can make them. Though the tirelessly optimistic and sentimental writing approaches maudlin, it provides insight on Sosa's background and philosophy. VERDICT Sosa's talent is obvious. Even without its reality TV celebrity, this beautiful book would be worth acquiring.
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Product Details

  • ISBN-13: 9781906868666
  • Publisher: Kyle Books
  • Publication date: 5/24/2012
  • Pages: 208
  • Sales rank: 982,405
  • Product dimensions: 7.00 (w) x 11.10 (h) x 0.90 (d)

Meet the Author

Angelo Sosa
Angelo Sosa is a fascinating blend of the classical and the modern. Having worked with culinary visionaries Alain Ducasse and Jean-Georges Vongerichten, his personal sensibility for food combines the elegance and sophistication of his rigorous training along with his passion for global flavors and more contemporary preparations. Known to many for his compelling role on Bravo's acclaimed "Top Chef," Angelo is currently Executive Chef at Social Eatz and Añejo Tequileria in New York City, and partners on other projects through his consulting group.


Chef-testant on Bravo's Top Chef Season 7 and Season 8 (All Stars)

Suzanne Lenzer is a food writer and stylist. She collaborated with Anne Burrell on her recent New York Times' bestseller, Cook Like a Rock Star, and previously worked closely with cookbook author and New York Times columnist Mark Bittman.

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Interviews & Essays

“This is how it is when I’m coming up with new dishes: I get obsessed by a flavor, an ingredient, a taste, and I begin to pair it up with other complementary flavors. Then I decide which ingredients mesh well together with these flavors. Most of my food is based on a trinity of flavors; the idea is that to create a dish that really works you need three different components that are the key focal points. Let’s say I start with sweet, salty, smoky. Think of bacon and eggs. You have the smoky, salty bacon and you jazz up the eggs with some sweet ketchup. Right there you’ve got your trinity of flavors. Now think about chorizo and onions, smoked salmon and pickles, prosciutto and grilled watermelon… These are all based on exactly the same flavor combo, one that we’re totally familiar with—all I do is up the ante by using unexpected ingredients. And you can push it even further—if you want live lavish, how about adding a nice thin slice of red snapper to that prosciutto and watermelon?”
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Customer Reviews

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Sort by: Showing 1 Customer Reviews
  • Posted May 24, 2012

    Highly recommend

    From simple to complex recipes, and from the "Wow that looks good" to "I have never thought of that combination", I love this book. I like spicy food, and spices in general, and this book opened up a whole new arena for me to try. I love cookbooks and this is the best I have. I bought my book at signing in NYC and Angelo was as genuine as they get. Get this book, you won't be disappointed.

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