By Angelo Sosa
Kyle Books, $29.95
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 ri on the classic Sloppy Joe. Others are wildly original, like Curried Pots de Crème 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.
Cocoa-Rubbed Beef Tacos (page 178) Subtle chocolatey undertones infuse spiced grilled skirt steak, while tangy pickled vegetables and fresh cilantro provide bright, balanced contrast.
Spicy Peanut Butter Dressing (page 199) Roasted peanuts, garlic, ginger, chiles, coconut milk, and lime juice-this is Sosa’s tasty take on Thai peanut sauce. I tossed it with buckwheat noodles, Asian pear, and sautéed chicken for a quick dinner.
|Thai Basil and Cumin Lemonade||Cured Watermelon Crudo with Thyme|