A Fresh Take On Flavour: 100 Unforgetable Recipes

Description

The author shares his secrets, showing you how to think like a chef when you combine flavour profiles in fresh and interesting ways and how to use techniques to get out of your ingredients. This title includes hi famous Curried Tomato Soup and Bimbimbap Burger and an unbelievable Burnt Rice Milkshake (made with nutty toasted basmati rice)..Rarely if ever has a chef been so open to taking risks with flavours and blending traditional European and Asian techniques with such success and in Flavour First && Foremost Angelo shares his secrets, showing you how to think like a chef when you combine flavour profiles in new and interesting ways and how to use simple techniques to get the most out of your ingredients. Chapters are organised by 9 flavours, eg. sweet, sour, bitter, salty, smoky and umami etc and together contain 100 recipes for Angelo s best known dishes - including his famous Curried Tomato Soup and Bimbimbap Burger and an unbelievable Burnt Rice Milkshake (made with nutty toasted basmati rice). Angelo is a master of marrying flavours others wouldn t conceive of and yet keeping it all so simple, with special tips and shortcuts, that anyone can try it. Go on, you won t regret it.

About the Author

“As a chef, my cuisine is an extension of who I am –I deeply respect the wisdom of tradition and I am inspired by adventure and new experiences."

Angelo Sosa was the youngest of his siblings, born in Connecticut to a Dominican father and an Italian mother who believed meals were serious affairs. He graduated with High Honors from the Culinary Institute of America in 1997, after running the kitchen at the Escoffier Room, one of the institute’s highly acclaimed restaurants.

His next position paired him with Christian Bertrand, formerly of Lutèce, at the Four-Diamond, Stonehenge Restaurant && Inn. He then served as Bertrand’s Sous Chef when he opened Acqua in 1998. In 1999, Sosa was referred by Bertrand to work with his future mentor, Jean-Georges Vongerichten.

After two and a half years with Vongerichten, he left to take an Executive Sous Chef position at TanDa. A year later, Sosa returned to Vongerichten to work at the Ocean Club at Dune restaurant in the Bahamas. Next, he traveled back to New York to serve as Executive Sous Chef at Restaurant Jean Georges for another two years. He was then sent to open Jean-Georges’s highly notable and trend-setting Spice Market as Executive Sous Chef.

In spring 2005 Angelo became the Executive Chef at Yumcha in the West Village, where his interpretation of modern Chinese cuisine gained widespread acclaim.

In late fall of 2005, Angelo turned his attention to consulting, having amassed the experience of opening many restaurants in his career. His consulting work includes: restaurant Stephen Starr’s Buddakan, Asian-Mediterranean hot-spot LOFT, Morimoto, Alain Ducasse’s Spoon Food && Wine in Paris among others.

In 2010, Angelo was cast as a Season 7 "Cheftestant" on Bravo s hit reality show, Top Chef, and then invited to compete on "Top Chef All Stars" immediately afterwards.

Chef Sosa is currently splitting his time between New York City and Las Vegas. In New York, he is the chef/owner of the Michelin recommended Hell s Kitchen Institution - Añejo, which debuted it s second location in TriBeCa this past summer.

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