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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 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.
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Creators
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Publisher
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Release date
October 1, 2018 -
Formats
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Kindle Book
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OverDrive Read
- ISBN: 9781613121825
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EPUB ebook
- ISBN: 9781613121825
- File size: 23178 KB
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Languages
- English
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Reviews
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November 15, 2011
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.
Copyright 2011 Library Journal, LLC Used with permission.
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