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
The cooking of Jean-Georges Vongerichten--sophisticated yet startlingly uncomplicated, hinting at French and Asian influences yet entirely original--has earned endless raves and accolades from every quarter. Why? Because Vongerichten has invented a culinary style that is highly creative and intensely flavorful but uses few ingredients and is remarkably simple.
Now, Jean-Georges, with award-winning coauthor Mark Bittman, brings this extraordinary cuisine to the home kitchen. There are no mile-long lists of instructions, the recipes use readily available ingredients, and many can be prepared in thirty minutes or less. Some of the recipes are taken directly from the kitchens of Vongerichten's three restaurants--Jean Georges, Vong, and JoJo. They not only sound simple but are simple--and irresistible. Fennel and Apple Salad with Juniper. 10-minute Green Gazpacho. Sautéed Chicken with Green Olives and Cilantro. Warm, Soft Chocolate Cake.
Jean-Georges's signature dishes are all here and made easy for the home cook. Scallops and Cauliflower with Caper-Raisin Sauce. Chicken Soup with Coconut Milk and Lemongrass. Salmon and Potato Crisps. Looking for simple, midweek fare? Try the quickly-put-together Savoy Slaw with Citrus, Ginger, and Mustard and the Dill-Stuffed Shrimp with Baked Lemon. For weekend entertaining, start with Beet and Ginger Salad, move on to the Gently Cooked Salmon with Mashed Potatoes, and dazzle your guests with the spectacular Apple Confit.
This long-awaited cookbook makes it easy to turn your kitchen into a four-star restaurant. All it takes is the inspired recipes and innovative techniques of Jean-Georges.
Four stars from the New York Times. The James Beard Award for Best Chef in New York City. Named Chef of the Year by Esquire, New York magazine, and Time Out New York. The cooking of Jean-Georges Vongerichten -- sophisticated yet startlingly uncomplicated, hinting French and Asian influences yet entirely original -- has earned raves and accolades from every quarter. Why? Because Vongerichten has invented a culinary style that is highly creative but uses few ingredients, intensely flavorful but remarkably simple. Now, Jean-Georges brings this phenomenal cuisine to the home kitchen at last. With readily accessible recipes using supermarket ingredients, Jean-Georges contains no mile-long lists of instructions, and many of the recipes take less than 30 minutes to prepare.
For his popular Steak with Wine Reduction and Carrot Puree, for example, simply reduce a bottle of red wine to one cup, stir in pureed, cooked carrots, and spoon the mixture over a grilled steak. Other favorites taken directly from the kitchens of Vongerichten's three restaurants -- Jean Georges, Vong, and JoJo -- not only sound simple but are simple: Parsley Soup with Mixed Mushrooms. Beet and Ginger Salad. Chicken with Olives and Cilantro. Warm, Soft Chocolate Cake.
Yielding maximum flavor with a minimalist's touch for no-fuss dishes you'll even want to make on weeknights, Jean-Georges is certain to be this season's most revolutionary cookbook.
About the Author
Jean-Georges Vongerichten trained as a chef in his native Alsace region of France. He is the chef/ owner of the Vong restaurants, JoJo, and his newest restaurant, Jean Georges, which earned a rare four-star rating from the New York Times.
A New York chef lauded for more than a decade, Vongerichten's numerous other accolades include the 1998 James Beard Award for Best Chef in America.
Mark Bittman is the author of two books, Leafy Greens and Fish, and the winner of the 1994 Julia Child Award for Best Single Subject Cookbook. He writes "The Minimalist" column for the New York Times, and his writing has also appeared in Eating Well, Food & Wine, BusinessWeek, and the New York Times Magazine.