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Flavor Exposed: 100 Global Recipes from Sweet to Salty, Earthy to Spicy Hardcover – June 16, 2012
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“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 tastesthe 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 jalapeñovinaigrette for contrasting acidity and spiciness. Salty flavor dominates in Sosa's remarkable riff onChinese takeout standard General Tso's chicken reimagined with sweetbreads. Even more startling, sloppyHo 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?”
Top customer reviews
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., "Saigon Burgers," "Sloppy Ho Chi Minhs," "Far East Egg Salad,"...you get the drift. Anyone with a basic ethnic pantry and/or access to the internet can whip these up pretty quickly. I liked the interesting ways that Sosa used watermelon in several dishes, and I did my own riff on some of the recipes I tried. And that's also a plus with a cookbook; when it suggests or inspires in the user's mind a new way of thinking about a particular dish or ingredient.
If you are a fan of the new global, multi ethnic food and cooking emphasis, then this book, especially when paired with Susan Feniger's new "Street Food," will give you lots of worldly inspiration.