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Cooking without Bordersby Anita Lo
Synopses & Reviews
To Anita Lo, all cooking is fusion cooking. Whether itand#8217;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 Loand#8217;s food can always be distinguished by its strong multicultural influence. Inspired by the flavors and textures sheand#8217;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, thereand#8217;s no better time to enjoy these flavors at every meal, presented by one of our countryand#8217;s most innovative chefs.
Praise for Cooking Without Borders:
and#8220;Uncompromising, inspiring, and great to cook from.and#8221; and#8212;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."and#160;
"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."
and#8220;The book features dishes and flavors that weand#8217;re excited to discover on a lazy Sunday when weand#8217;ve got some time to experiment in the kitchen.and#8221;
and#8212;Village Voice Fork in the Road blogand#160;
and#8220;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. Loand#8217;s first cookbook, Cooking Without Borders, explores her one-of-a-kind approachand#8212;French technique applied to a global palette of ingredients.and#8221;and#160; and#8212;Serious Eats
and#8220;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.and#8221;
and#8220;An extraordinary collection of recipes.and#8221; and#8212;Todayand#8217;s Diet and Nutrition
Kenny Lao has been making dumplings for 30 yearsandmdash;in homes, food trucks, and restaurants across America. He has made dumplings at large family parties, in professional kitchens with Michelin-star chefs, and even with rap mogul P. Diddy. With expert instruction in his first cookbook, Lao reveals how to master the perfect dumplings and host fun dumpling parties.
Dumplings! features 100 recipes covering classic Asian and modern flavors, including Classic Pork and Napa Cabbage and Spicy BBQ-Glazed Beef dumplings, and contains mix-and-match tangy dips, crispy salads, and festive drinks. With 50 color photographs, graphic step-by-step tutorials, and Kennyandrsquo;s accessible approach to the kitchen, youandrsquo;ll be inspired to make dumplings a regular in weeknight meals and a star at your next dinner party.
Kenny Lao loves dumplings. Growing up, his fondest memories were the dumpling parties that filled his house with friends and family. Everyone gathered in the kitchen and took a place in line to create the dumplings: making fillings, stuffing and wrapping, and all the way down to the stove for pan-frying and steaming.
In Dumplings!, Lao brings the party to you, showing you how easy it is to make delicious dumplings. With more than 100 recipes, there is no shortage of dishes. Lao embraces all flavors in his succulent dumpling creations: Classic Pork and Napa Cabbage, Szechuan Chicken, Barbecued Pork and Collards, Chicken and Thai Basil, Vegetarian Edamame, and more. The book is also filled with recipes for noodles, salads, soups, sweets, and drinksandmdash;all the necessary ingredients to complement the main event. Dumplings! is the go-to guide for throwing a killer party with flavorful dumplings.
About the Author
Anito Lo is the chef-owner of Michelin starand#8211;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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