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.
In this exciting, one-of-a-kind cookbook, radio and TV personality Angie Martinez and acclaimed chef Angelo Sosa join together to offer you over 100 innovative and delicious recipes that blend the art of Latin cooking with healthy eating. Based on the sexy, spicy, and satisfying foods they cherish from their Cuban, Dominican, and Puerto Rican backgrounds, Angie and Angelo remix classic recipes like ropa viejo and arroz con pollo so everyone can enjoy eating the food they’ve grown up with, but without the guilt.
As Angie writes in her introduction, this is not a diet book! Instead she is thrilled to share her personal passion about clean and healthy living with the Latin community. Despite its bold flavors and fresh ingredients, Latin cuisine has never exactly been known as "light." Once Angie and Angelo combined forces, they knew they could share a balance of the old and the new in dishes like Shrimp and Papaya Ceviche and Silken Soymilk Flan, or beverages such as the No-Guilt Mojito, alongside deep-rooted family recipes like Angie’s grandmother’s Crispy Tostones and Angelo’s tía Carmen’s Dominican Fish Stew. There’s something for everyone in this beautifully photographed cookbook, whether you’re vegetarian, vegan, gluten free or an omnivore looking for lighter fare.
In the first chapter, Angelo’s Healthy Kitchen, you’ll read about smart ingredient substitutions, alternative cooking methods, and subtle reductions in sugar, fat and sodium that create healthier food without compromising the integrity of Latin cuisine's celebrated, iconic tastes. These simple yet flavorful recipes are for any level of experienced cook, with helpful notes ranging from kitchen prep tips to nutritional advice to ingredient tidbits.
With its blend of innovative and traditional recipes, emphasis on health-conscious eating, and fun stories from two accomplished and influential members of the Latin American community, this vibrant volume is a welcome addition to anyone who enjoys Latin flavors.