If you're an extra-perceptive Cooking District member, you probably know that I work with Chef Sosa and his two restaurants in New York City. Ever since I was a child I've always preferred Eastern flavors — so it's fitting that after a decade of focusing on high-end New England cuisine I would end up working with someone who loves the same Asian tastes as me. Don't get me wrong — Angelo excels in every cuisine he executes (just check out the success of his NYC Mexican concept
). But his passion for eastern flavor is undeniable, and his new cookbook, Flavor Exposed
, is a beautiful testament to that fact.
And lucky for you, I'm able to share it before just about anyone else.
The recipes are straightforward. I know, that can be a hard claim to make once you've worked as a professional cook, but I don't think anyone would argue these recipes are intimidating to the amateur cook. That's not to say the dishes are somehow dumbed down from what he serves in his restaurant. In fact, we shot the video trailer above in my home kitchen and that Sweet Tomato Soup
was every bit as awesome as it is in the dining room at Social Eatz in NYC
. The other recipes — you can get four of my favorites here
- are equally rewarding. Sosa's cooking is all about achieving the perfect balance between his bold flavors, something any cook, professional or home, can learn from his recipes.
Not many chefs can lay claim to a forward from Alain Ducasse. Jean-Georges Vongerichten offers his support on the inside sleeve, and Masaharu Morimoto expresses his enthusiasm for Sosa's cooking on the back. It's really an incredible accomplishment to earn the support of such seasoned and expert peers...and again lucky for you… you can access that cooking knowledge when you pick up a copy of the book.
If you have any questions about the book, the recipes, or the chef, just let us know in the comments and we'll get you the answers.
Photos by William Brinson