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Stewart, Tabori and Chang
October 2011
On Sale: October 1, 2011
240 pages
ISBN: 1584798920
EAN: 9781584798927
Hardcover
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Cookbooks
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. Praise for Cooking Without Borders: "Anita Lo has continued her innovative, inspirational and
creative approach to food in her new book Cooking Without
Borders. I have been eating Anita's delicious dishes since
the early 90s and have always been surprised, entranced and
above all, pleased."
-Martha Stewart "Anita is one of the most natural and intuitive cooks I have
ever met, and Cooking Without Borders captures her
fascination with both the thoughtful and the delicious in a
way that makes me want to cook every single recipe. This
book is beautiful to read, to cook from and to look at, and
is destined to live on the 'dog-eared pages shelf' of the
cookbooks I use the most for true inspiration."
-Mario Batali “The book features dishes and flavors that we’re excited to
discover on a lazy Sunday when we’ve got some time to
experiment in the kitchen.”
—Village Voice Fork in the Road blog “Anita Lo is one of those rare chefs who has a way with
blending the unexpected, making a name for herself through a
style of cooking not dictated by boundaries, geographical,
culinary, or otherwise. Lo’s first cookbook, Cooking Without
Borders, explores her one-of-a-kind approach—French
technique applied to a global palette of ingredients.”
—Serious Eats “The book is a combination of recipes from her
Michelin-starred restaurant, annisa, and recipes for the
home cook. Each chapter is dedicated to a different source
of inspiration, from her backyard to her mother, who was
from Malaysia. Bonus: several photos of avid fisherwoman Lo
armed with net and fishing poll by the ocean.”
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