Healthy Cocina Latina - Softcover

"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 tastes the 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 jalapeno vinaigrette for contrasting acidity and spiciness. Salty flavor dominates in Sosa s remarkable riff on Chinese takeout standard General Tso s chicken reimagined with sweetbreads. Even more startling, sloppy Ho 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 Creme 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 ""

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 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

Latin dishes are most often big flavor bombs but they don't have the reputation of being light. New York culinary personalities Angie Martinez and Angelo Sosa aim to do something about that in their colorful and inviting book. They scale back family recipes and also include favorites from celebrities such as actors John Leguizamo and Rose Perez, and baseball greats Robinson Cano and Jorge Posada. Black beans turn up in a frisee salad and carrots are the star in an ingenious mole sauce. Audience: Experienced cooks looking for new thrills. The beautiful photos alone are enough to push a home cook into the kitchen. Recipes include the bold flavors we are accustomed to in Latin cooking but the authors use them in new ways. Everything needed to make the recipes can be found in well-stocked stores.--Janet K. Keeler "Tampa Bay Times, 1/5/2015 "

TV and radio personality Angie Martinez teams up with acclaimed chef Angelo Sosa to bring this one-of-a-kind cookbook on healthy Latin cooking. Despite it's fresh ingredients and hearty meals, Latin American cuisine is never quite known to be "light." Angie and Angelo have come up with over 100 health-conscious, Latin-inspired recipes derived from the foods that they cherished growing up in Latino households of Cuban, Dominican, and Puerto Rican backgrounds. To add more excitement, readers will enjoy Angelo and Angie's personal stories—whether it's Angelo's culinary adventures throughout the world, or Angie's exploits with celebrities like Jennifer Lopez and John Leguizamo, who also contribute recipes to this gorgeous cookbook!