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

by Sosa, Angelo; Lenzer, Suzanne

• ISBN13: 9781906868666
• ISBN10: 1906868662
• Format: Hardcover
• Copyright: 2012-06-16
• Publisher: Kyle Cathie Ltd

Summary

This is how it is when I'm coming up with new dishes: I get obsessed by a flavor, an ingredient, a taste, and I begin to pair it up with other complementary flavors. Then I decide which ingredients mesh well together with these flavors. Most of my food is based on a trinity of flavors; the idea is that to create a dish that really works you need three different components that are the key focal points. Let's say I start with sweet, salty, smoky. Think of bacon and eggs. You have the smoky, salty bacon and you jazz up the eggs with some sweet ketchup. Right there you've got your trinity of flavors. Now think about chorizo and onions, smoked salmon and pickles, prosciutto and grilled watermelon… These are all based on exactly the same flavor combo, one that we're totally familiar with-all I do is up the ante by using unexpected ingredients. And you can push it even further-if you want live lavish, how about adding a nice thin slice of red snapper to that prosciutto and watermelon?

Author Biography

Angelo Sosa is a fascinating blend of the classical and the modern. Having worked with culinary visionaries Alain Ducasse and Jean-Georges Vongerichten, his personal sensibility for food combines the elegance and sophistication of his rigorous training along with his passion for global flavors and more contemporary preparations. Known to many for his compelling role on Bravo's acclaimed "Top Chef," Angelo is currently Executive Chef at Social Eatz and Añejo Tequileria in New York City, and partners on other projects through his consulting group.

www.angelososa.com
www.socialeatz.com
www.anejonyc.com

Chef-testant on Bravo's Top Chef Season 7 and Season 8 (All Stars)
www.bravotv.com/top-chef/bio/angelo-sosa

Suzanne Lenzer is a food writer and stylist. She collaborated with Anne Burrell on her recent New York Times' bestseller, Cook Like a Rock Star, and previously worked closely with cookbook author and New York Times columnist Mark Bittman.