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

  • Sweet tomato soup with curried whipped cream

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

    • Categories: Sauces for desserts; Soups; Vegetarian
    • Ingredients: grapeseed oil; fresh ginger; onions; canned tomatoes; heavy cream; cardamom pods; coriander seeds; cumin seeds; turmeric; white peppercorns; cilantro
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Notes about Recipes in this book

  • Grilled duck breast with honey-pepper glaze

    • memphiseat on October 01, 2025

      Really delicious and easy preparation for duck breasts. It’s rich and sweet, so served simply with a wild rice blend and green salad.

  • Sloppy Ho Chi Minh

    • meggan on June 20, 2024

      Even though I didn’t have ginger or shrimp paste this was still interesting with lots of umami. Served with bread and butter pickles.

  • Spiced watermelon salad with Aleppo pepper

    • jimandtammyfaye on August 02, 2022

      Unexpectedly delicious and nice change from my usual watermelon/feta salad. Only had crushed Aleppo flakes, which I ground in a spice grinder. Tried with and w/o olive oil: both were good, but I didn't find the olive oil necessary. One pound of watermelon does not produce a hearty serving for 4. Double or triple.

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Reviews about this book

  • Fine Cooking

    The flavors are innovative and complex, but the cooking, generally, is not. Buy this book and cook from it. If you do, you'll find yourself cooking and eating better than you ever imagined.

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Reviews about Recipes in this Book

  • ISBN 10 1906868662
  • ISBN 13 9781906868666
  • Published Jun 16 2012
  • Format Hardcover
  • Page Count 208
  • Language English
  • Countries United States
  • Publisher Kyle Books

Publishers Text

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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