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Overview

To Anita Lo, all cooking is fusion cooking. Whether itAÆs 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 LoAÆs food can always be distinguished by its strong multicultural influence. Inspired by the flavors and textures sheAÆs 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...
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Cooking Without Borders

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Overview

To Anita Lo, all cooking is fusion cooking. Whether itAÆs 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 LoAÆs food can always be distinguished by its strong multicultural influence. Inspired by the flavors and textures sheAÆs 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, thereAÆs no better time to enjoy these flavors at every meal, presented by one of our countryAÆs most innovative chefs.
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Editorial Reviews

Library Journal
Lo owns Michelin-starred New York City restaurant Annisa and has appeared on several Food Network shows. Her debut is a work of understated elegance that successfully preserves the integrity of intricate dishes while adapting them for home kitchens. Within its matte pages, you'll find an assortment of appetizers, main dishes, desserts, and cocktails, most of which are grounded in classic French technique with multicultural influences. Lo's version of vichyssoise, for instance, includes lobster stock, shiso, and wasabi with the traditional leeks and potatoes. Lo's expert narrative will appeal to anyone interested in her career and cuisine; the recipes, however, are best for advanced cooks.
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Product Details

  • ISBN-13: 9781613121825
  • Publisher: Abrams, Harry N., Inc.
  • Publication date: 11/7/2011
  • Sold by: Barnes & Noble
  • Format: eBook
  • File size: 3 MB

Meet the Author

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.

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