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
andldquo;Jump inandmdash;the dumplings are mighty fine!andrdquo;
andldquo;When Kenny teaches you how to make dumplings, you laugh and cry and sometimes blush; this book is no exception. With its culinary precision, ultra-tasty/ultra-hip recipes, and spicy humor,andnbsp;Hey There, Dumpling!andnbsp;pulls together every element that makes a dumpling irresistible.andrdquo;
andldquo;Consider Kenny Lao a personal trainer for your hot Asian buns. His flavorful recipes work brilliantly and his optimism, enthusiasm, and encouragement keep you completely entertained along the way.andrdquo;
andldquo;Kenny, this book, and the recipes within it are just like a dumpling--fun, satisfying, and full of good stuff. andnbsp;He has a real knack for explanation and organization, which, along with his delicious recipes, proudly provide a refreshing sense of comfort and care in an otherwise chaotic world. May this book leap from the shelf and stick to the pot of your mind and belly.andrdquo;
andldquo;I donandrsquo;t think Iandrsquo;ve been this excited about a cookbook in a long time.andrdquo;
andldquo;Kenny Laoandrsquo;s passion for food brings so much creativity and inspiration which shows on every page of this book. These recipes will excite you and prove cooking can be fun. Enjoy!andrdquo;
"Chef Anita Lo shows home cooks how to think globally and prepare food in a creative way through a collection of recipes for appetizers, soups, salads, main dishes, and desserts"--
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.
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. In his first cookbook, Lao reveals how to make the perfect dumpling and host amazing dumpling parties.
Hey There, Dumpling! features 100 recipes covering classic Asian and modern flavors, including Pork and Napa Cabbage and Spicy BBQ-Glazed Beef dumplings, mix-and-match tangy dips, crispy salads, delicious noodles, and festive drinks. With 50 color photographs, graphic step-by-step tutorials, and Laoandrsquo;s accessible approach to the kitchen, youandrsquo;ll be inspired to make dumplings a regular for weeknight meals and a star at your next dinner party.
About the Author
is a restaurant consultant, TV personality, and co-founder of Rickshaw Dumpling Bar and Truck. He worked as special projects director for Drew Nieporentand#39;s Myriad Restaurant Group (Tribeca Grill, Nobu, Next Door Nobu, Nobu London, Nobu Fifty-Seven, Centrico, and Rubicon San Francisco). Kenny also oversaw the opening of multiple new restaurant establishments for clients such as Starwoodand#39;s W Hotel brand, Sports Club/LA, and Nieman Marcus. He lives in New York City with his husband, John, and dog, Zipper.