Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Flavor Exposed

Flavor Exposed

Buy Now
Save to Recipe Box
Add Private Note
Buy Now
Saved Add to List

    Add to List

Add Recipe Note
Buy Now

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.

Tasting Notes

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.

Featured Recipes from Flavor Exposed
Thai Basil and Cumin Lemonade recipe Cured Watermelon Crudo with Thyme recipe
Thai Basil and Cumin Lemonade Cured Watermelon Crudo with Thyme

Click here to purchase


Leave a Comment


  • Nando707 | 09/28/2013

    Four stars - an interesting book. A chef searching for workable uncommon ingredients - well uncommon in the USA - and flavor combinations that work, and it appears he found some.

    I've tried some of his unique parings - they worked; I liked them, but will they become popular staples - what I mean is will home cooks all over America be rushing out to Asian markets for spices to make the exotic or will they continue to cook what the family likes and wants most?

    Hey, a pleasant change from the ordinary is, in my opinion, fantastic; and recommended, and Angelo Sosa has done the searching and experimentation for you - all you have to do is to purchase his book and follow the simple instructions.


Leave A Comment

Your email address will not be published.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.