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Flavor Exposed: 100 Global Recipes from Sweet to Salty, Earthy to Spicy Hardcover – June 16, 2012

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Flavor Exposed: 100 Global Recipes from Sweet to Salty, Earthy to Spicy + Mike Isabella's Crazy Good Italian: Big Flavors, Small Plates + Fabio's Italian Kitchen
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Product Details

  • Hardcover: 208 pages
  • Publisher: Kyle Books (June 16, 2012)
  • Language: English
  • ISBN-10: 1906868662
  • ISBN-13: 978-1906868666
  • Product Dimensions: 7.1 x 0.8 x 11.4 inches
  • Shipping Weight: 2 pounds (View shipping rates and policies)
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (10 customer reviews)
  • Amazon Best Sellers Rank: #165,613 in Books (See Top 100 in Books)

Editorial Reviews


“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

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) (Anne Dolce, The 25 Best Cookbooks of the Year (2012) The Daily Meal, November 21, 2012)

From the Author

“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?”

More About the Author

"As a chef, my cuisine is an extension of who I am -I deeply respect the wisdom of tradition and I am inspired by adventure and new experiences."

Angelo Sosa was the youngest of his siblings, born in Connecticut to a Dominican father and an Italian mother who believed meals were serious affairs. He graduated with High Honors from the Culinary Institute of America in 1997, after running the kitchen at the Escoffier Room, one of the institute's highly acclaimed restaurants.

His next position paired him with Christian Bertrand, formerly of Lutèce, at the Four-Diamond, Stonehenge Restaurant & Inn. He then served as Bertrand's Sous Chef when he opened Acqua in 1998. In 1999, Sosa was referred by Bertrand to work with his future mentor, Jean-Georges Vongerichten.

After two and a half years with Vongerichten, he left to take an Executive Sous Chef position at TanDa. A year later, Sosa returned to Vongerichten to work at the Ocean Club at Dune restaurant in the Bahamas. Next, he traveled back to New York to serve as Executive Sous Chef at Restaurant Jean Georges for another two years. He was then sent to open Jean-Georges's highly notable and trend-setting Spice Market as Executive Sous Chef.

In spring 2005 Angelo became the Executive Chef at Yumcha in the West Village, where his interpretation of modern Chinese cuisine gained widespread acclaim.

In late fall of 2005, Angelo turned his attention to consulting, having amassed the experience of opening many restaurants in his career. His consulting work includes: restaurant Stephen Starr's Buddakan, Asian-Mediterranean hot-spot LOFT, Morimoto, Alain Ducasse's Spoon Food & Wine in Paris among others.

In 2010, Angelo was cast as a Season 7 "Cheftestant" on Bravo's hit reality show, Top Chef, and then invited to compete on "Top Chef All Stars" immediately afterwards.

Chef Sosa is currently splitting his time between New York City and Las Vegas. In New York, he is the chef/owner of the Michelin recommended Hell's Kitchen Institution - Añejo, which debuted it's second location in TriBeCa this past summer.


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Customer Reviews

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Recipes and short stories.
Vi Bottaro
I recommend this book to anyone who loves cooking, eating great food, and likes to think outside of your usual traditional recipes and trying something new!
Noodles with spicy cashew sauce, calamari with sesame syrup - the picture for this recipe - will tempt you!

Most Helpful Customer Reviews

9 of 9 people found the following review helpful By Chilewheel on August 15, 2012
Format: Hardcover Verified Purchase
I confess. I've never watched Top Chef, and I'm a professional cook. I'd never heard of Angelo Sosa. But when I saw that the forward to Sosa's book was written by Alain Ducasse, and that Sosa had worked in the kitchen of Jean George Vongerichten, one of my favorite chefs, I was intrigued. I'm glad I took a look. If your bent is to the new emphasis on global cuisine, then "Flavor Exposed" will offer good food and food for thought. Recipes are grouped according to the five elemental flavors, as well as smoky, bitter, earthy and nutty. A preface is provided at each section, which reveals a bit more of the author's history and philosophy of food.

Unlike some, who rate a cookbook almost solely by reading the table of contents, I tend to think that the book must, to be useful, have recipes written in good format, and which have been cooked frequently by the author or tested thouroughly by the author and/or some friendly helpers. Of course, it also never hurts tht the dishes taste good. The only way to know this, and thus know whether or not the cookbook is actually useful and worth one's time and money, is to dive in and make a fair cross section of the recipes provided. I went through and selected 25 recipes and made them all prior to this review. I can state unequivocably that this is a good cross section of multi ethnic cuisine, not necessarily traditional, or authentic, but which displays Mr. Sosa's understanding of how to combine flavors and ingredients, and use a number of cuisine or country specific ingredients. It also displays his professional chops and proclivities, which is a long winded way of saying that I like the way he thinks about his food, and how he executes his ideas.

None of the recipes is hard to make. Many are ethnic riffs of standard American fare,e.g.
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2 of 2 people found the following review helpful By I Do the Speed Limit TOP 500 REVIEWER on April 22, 2013
Format: Hardcover
Angelo Sosa had me hooked from the moment I read a certain sentence in his Introduction: "...simplicity is complexity..." Although I might like to debate with him that "complexity is simplicity".

I haven't been so motivated to develop and create new flavor combinations since I first read Eat with Your Hands. Even though there are only 100 recipes in this book, I found quite a few that stirred my senses and got my heart pounding and my mind racing.

There are two broth recipes especially--one using watermelon and one using Spam (yes, Spam)--that are masterful. And simple (sensational) salads: There is a Pineapple and Celery Salad with Sambal, a Spiced Watermelon Salad with Aleppo Pepper and Mustard Seed Potato Salad.

Most of his recipes are influenced by his love of Asian flavors, although he loves his Dominican roots as well: There is a sloppy joe that combines shrimp paste and fermented chili paste with ground beef and other Asian flavors. The Saigon Burger has a ginger glaze and the bun is slathered with a Thai basil mayo. There is an Asian pork belly and a Vietnamese twist to Maine lobster rolls. As a "love letter" to (and in memory of) his Aunt Carmen he has included recipes for bacaloa and another for tostones. There are recipes for pickles, ketchup, spice blends and more.

I keep thinking of two other books that inspired me as this one does, and this book falls somewhere in between the two. I'll mention them, thinking that maybe you are familiar with one or the other or both (plus Eat With Your Hands mentioned above) and it might help you get a feel for this book.
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By vanessa mccowan on July 11, 2014
Format: Hardcover Verified Purchase
Really enjoying the book it was in really great shape
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By Vi Bottaro on June 9, 2014
Format: Hardcover Verified Purchase
I love it! Recipes and short stories. Love your smile! It brightens up my kitchen! Thank you so much. All the best!
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To begin, I am biased, Angleo began his career in Culinary school, in my principles of foods class, at Manchester Community College in CT. He went on to the Culinary Institute of America, worked with many great chefs, appeared inTop chef on Bravo, and now owns 2 restaurants. His recipes are innovative, creative and different from the norm. He creates recipes with combinations not often thought of and explored, It will give you new creative ideas. Get this book if you are adventurous in your cooking and like the Asian influence.
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