In this exciting, one-of-a-kind cookbook, radio and TV personality Angie Martinez and acclaimed chef Angelo Sosa join together to offer you over 100 innovative and delicious recipes that blend the art of Latin cooking with healthy eating. Based on the sexy, spicy, and satisfying foods they cherish from their Cuban, Dominican, and Puerto Rican backgrounds, Angie and Angelo remix classic recipes like ropa viejo and arroz con pollo so everyone can enjoy eating the food they've grown up with, but without the guilt. As Angie writes in her introduction, this is not a diet book! Instead she is thrilled to share her personal passion about clean and healthy living with the Latin community. Despite its bold flavors and fresh ingredients, Latin cuisine has never exactly been known as "light." Once Angie and Angelo combined forces, they knew they could share a balance of the old and the new in dishes like Shrimp and Papaya Ceviche and Silken Soymilk Flan, or beverages such as the No-Guilt Mojito, alongside deep-rooted family recipes like Angie's grandmother's Crispy Tostones and Angelo's tía Carmen's Dominican Fish Stew. There's something for everyone in this beautifully photographed cookbook, whether you're vegetarian, vegan, gluten free or an omnivore looking for lighter fare. In the first chapter, Angelo's Healthy Kitchen, you'll read about smart ingredient substitutions, alternative cooking methods, and subtle reductions in sugar, fat and sodium that create healthier food without compromising the integrity of Latin cuisine's celebrated, iconic tastes. These simple yet flavorful recipes are for any level of experienced cook, with helpful notes ranging from kitchen prep tips to nutritional advice to ingredient tidbits. With its blend of innovative and traditional recipes, emphasis on health-conscious eating, and fun stories from two accomplished and influential members of the Latin American community, this vibrant volume is a welcome addition to anyone who enjoys Latin flavors. Coupled with his elegant approach, Angelo’s cuisine is utterly unique. One can feel his passion for Asian flavors, his talent for combining them harmoniously, and his uninhibited creativity in each and every of his recipes. They all tell a story—the story of a chef who lives for cooking. (Alain Ducasse From The Foreword ) Angelo Sosa is a perfectionist, and one of the most committed and principled chefs I know. Throw in his penchant for global cooking and his expansive culinary skill set and you have the perfect recipe for a great cookbook author. His first effort is thrilling, reliable and insanely sexy...but most importantly the food is as delicious and sensible. (Andrew Zimmern) Angelo Sosa has a true talent for presenting both old and new flavors together like few other young chefs can - at once elegant, approachable and thoroughly unique (this in itself is a rare culinary trinity!). His book will serve as both inspiration and guide to many meals in my home for years to come. (Gail Simmons) Sosa believes in the science of flavor and the art of cooking. He categorizes recipes by the primary tastes the tongue physically senses: sweet, salty, sour, bitter, and umami. To those fundamentals he adds spicy, earthy, and nutty. Out of this palette of flavors he creates unique recipes that harmonize these attributes. Scallop and banana tartare offers a basic sweetness, which is underscored by dressing it with jalapeño vinaigrette for contrasting acidity and spiciness. Salty flavor dominates in Sosa’s remarkable riff on Chinese takeout standard General Tso’s chicken reimagined with sweetbreads. Even more startling, sloppy Ho Chi Minh revolutionizes an American classic with Vietnamese flavors. ( Booklist ) 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 riff 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. ( Fine Cooking ) Angie Martinez continues to show us that nothing will hold her back! In her efforts to stay healthy, she has teamed up with Angelo Sosa to release a new cookbook titled Healthy Latin Eating: Our Favorite Recipes Remixed. The cookbook will feature over 100 recipes from the Dominican, Puerto Rican, and Cuban cultures. What’s good about these recipes is how you’ll be substit