| Author: | Anita Lo, Charlotte Druckman, Lucy Schaeffer | ISBN: | 9781613121825 |
| Publisher: | ABRAMS (Ignition) | Publication: | November 7, 2011 |
| Imprint: | Stewart, Tabori & Chang | Language: | English |
| Author: | Anita Lo, Charlotte Druckman, Lucy Schaeffer |
| ISBN: | 9781613121825 |
| Publisher: | ABRAMS (Ignition) |
| Publication: | November 7, 2011 |
| Imprint: | Stewart, Tabori & Chang |
| Language: | English |
A collection of globe-spanning recipes from the acclaimed chef and restaurateur.
To Anita Lo, all cooking is fusion cooking. Whether it’s her slow-poached salmon, smoked paprika, spaetzle, and savoy cabbage from her restaurant Annisa, or the smoked chanterelles with sweet corn flan that led her to victory on Iron Chef America, Lo’s food can always be distinguished by its strong multicultural influence. Inspired by the flavors and textures she’s tasted throughout the world, she creates food that breaks down preconceived notions of what American food is and should be.
In Cooking Without Borders, Lo offers more than one hundred 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 collection of globe-spanning recipes from the acclaimed chef and restaurateur.
To Anita Lo, all cooking is fusion cooking. Whether it’s her slow-poached salmon, smoked paprika, spaetzle, and savoy cabbage from her restaurant Annisa, or the smoked chanterelles with sweet corn flan that led her to victory on Iron Chef America, Lo’s food can always be distinguished by its strong multicultural influence. Inspired by the flavors and textures she’s tasted throughout the world, she creates food that breaks down preconceived notions of what American food is and should be.
In Cooking Without Borders, Lo offers more than one hundred 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.
