Cooking Without Borders by Anita Lo

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Synopsis

To Anita Lo, all cooking is fusion cooking. Whether it's her slow-poached salmon, smoked paprika, spaetzle, and savoy cabbage from annisa, or the smoked chanterelles with sweet corn flan that trumped Mario Batali on Iron Chef America, Anita Lo's food can always be distinguished by its strong multicultural influence. Inspired by the flavors and textures she's tasted throughout the world, Lo creates food that breaks down preconceived notions of what American food is and should be. In Cooking Without Borders, she offers more than 100 recipes celebrating the best flavors from around the globe, including chapters on appetizers, soups, salads, main courses, and desserts. These recipes show home cooks everywhere how easy it is to think globally and prepare creative and delicious food. Now that we have greater access than ever before to ingredients from all corners of the world, there's no better time to enjoy these flavors at every meal, presented by one of our country's most innovative chefs.
 

About Anita Lo

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Anito Lo is the chef-owner of Michelin star-rated restaurant annisa in New York City. Lo has been featured on CNN, Top Chef: Masters, Iron Chef America, the Martha Stewart Show, and more. This is her first book. Charlotte Druckman is a journalist who writes for numerous publications.
 
Published November 7, 2011 by Stewart, Tabori & Chang. 240 pages
Genres: Cooking. Non-fiction

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