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

by Angelo Sosa and Suzanne Lenzer

Book Description
Acclaimed chef and culinary consultant Angelo Sosa is obsessed with flavors.  While traveling through Asia, he was seduced by spices, herbs and ingredients.  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, New York, and the taste of salt reminds him of a certain ‘Judges’ Table’ on "Top Chef."  In fact, it is that passion and curiosity that has made him a master of marrying global flavors that defines his craft.

With his first cookbook 'Flavor Exposed: 100 Global Recipes from Sweet to Salty, Earthy to Spicy', Angelo hopes to share his passion and ignite inspiration with home cooks who want to embark on the culinary adventure of a lifetime.

Utilizing his invaluable Flavor Map, Angelo explains the nine core flavor profiles: sweet, salty, smoky, bitter, sour, umami, spicy, earthy, and nutty. But there are many other flavors in addition to these (think acidic, herbaceous, astringent, floral, and more).  From there, he created 100 recipes -- simple, innovative, and unbelievably accessible to the home cook; recipes that will amaze food lovers with their myriad of flavors and exotic influences.  Each recipe created for the book is then placed within its flavor profile.  However, he didn't stop there. Angelo also provides a note about the more subtle trinity of flavors within each dish, and in essence creating a new way for those who love to experiment in the kitchen to think about cooking.

As we do in life, we begin with "Sweet," and in this chapter Angelo dishes out his Sweet Tomato Soup with Curried Whipped Cream and pushes flavor boundaries with a Curried White Chocolate Sauce.

"Salty" will tempt readers with "Tostones" in Garlic Oil with Bay Leaf Salt, Spiced Onion Rings with Togarashi Salt, Sunny-Side Up Eggs with Chinese Sausage and "Takeout" Fried Rice.

A Sloppy Ho Chi Minh and Sake Sangria with Lemongrass, Lychee, and Ginger are highlights in the "Smoky" chapter.

In "Bitter," Angelo shares his recipe for Curry Powder and transforms a summer classic with his Mustard Seed Potato Salad with Pickled Shallots and Dill.

Homemade Jarred Beet Salad with Sriracha and Chilled Buckwheat Noodles with Hot-Sour Tamarind Broth help to define "Sour."

"Umami" gives us an Asian take on egg/ salad with Far East Egg Salad and Soy-Steeped Chicken with Tea Leaves, which has a rich 50- year history.

"Spicy" pays homage to Angelo's mentor, Alain Ducasse (who also provided a Foreword to this book) with Blackened Swordfish with Spiced Pepper Relish and Curried Pots de Creme.

"Earthy" features a savory Chocolate-Braised Short Ribs and Garden Salad with Soy-Truffle Vinaigrette.

And, with "Nutty." Angelo puts his signature spin on an American classic with a Burnt Rice Milkshake which brings out the fragrance of basmati rice and finishes with a deep roasty flavor.

Angelo's recipes will tease 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.

About the Authors:
Having trained with Jean-Georges Vongerichten and Alain Ducasse, Angelo Sosa is a fascinating blend of a rigorously traditional culinary background paired by a modernist, hipster vision of food's future, all with an intriguingly sensual Asian spin. This combination garnered him raves for his NYC restaurant, Xie Xie, and has had the food scene buzzing over his current restaurant Social Eatz, which brings Asian flavors to American comfort food. Angelo remains one of Top Chefs fan favorites. Angelo has been featured in GQ, Departures, Crain's New York, Los Angeles, Times, TV Guide, Time Out New York, and Manhattan. He is currently involved in national campaigns for brands such as Porsche. Visit him online at

Suzanne Lenzer, a New York City-based food and health writer for over 18 years, has spent the past 4 collaborating with Mark Bittman, the award-winning cookbook author and New York Times' columnist. Most recently she collaborated with Anne Burrell on her recent New York Times' bestseller, 'Cook Like a Rock Star', Suzanne is also a food stylist, working regularly for publications including The New York Times, Parents Magazine, and more.


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