To chef Anita Lo, all cooking is fusion cooking. Whether it’s her slow-poached salmon, her smoked paprika, spaetzle, and savoy cabbage from her restaurant, 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 influences. 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, Lo 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.
A father’s legacy
The vegetarian-cooking pioneer
Barbecue, tamales, cocktails, and more
Good on everything