100 Global Recipes from Sweet to Salty, Earthy to Spicy
Published June 16th 2012
Size 7.1 x 11.4 inches
In Flavor Exposed, acclaimed chef Angelo Sosa 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. 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).
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.
Angelo Sosa is an acclaimed chef, alum of Bravo's Top Chef, and was featured on Iron Chef America. Angelo's Mexican restaurant Anejo is a recognized hotspot in New York, with two locations in Hell's Kitchen and most recently Tribeca. He is the author of Flavor Exposed.