Cooking Without Borders
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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:
“Uncompromising, inspiring, and great to cook from.” —Beth Kracklauer, Saveur
"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."
"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."
“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.”
“An extraordinary collection of recipes.” —Today’s Diet and Nutrition
- Stewart, Tabori & Chang, November 2011
Stewart, Tabori & Chang
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