Title

  • Cooking Without Borders

Authors

Publisher

Cooking Without Borders

Overview

From the publisher

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.

Selected contents

Subscribe
Comments
There are no comments on this item
Add a comment

Think before you type

Culinate welcomes comments that are on-topic, clean, and courteous. For the benefit of the community we reserve the right to delete comments that contain advertising, personal attacks, profanity, or which are thinly disguised attempts to promote another website.

Please enter your comment

Format: Bare URLs are automatically linked; use this style: [http://www.example.com "place text to be linked here"] for prettier links. You may specify *bold* or _italic_ text. No HTML please.

Please identify yourself

Not a member? Sign up!

Please prove that you’re not a computer


All Books

Advertisement
Culinate 8

Kale in the raw

Eight versions of kale salad

Eight ways to spin everyone’s favorite salad.

Subscribe