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Cooking without Borders

Cooking without Borders

by Anita Lo


Melding and transcending cultural boundaries, fusion cuisine - when done well - proves that “there are no true borders in food.” Born of a Malaysian mother and Chinese father who left Shanghai at the start of the Cultural Revolution, with influences from her step-father’s German family, and nannies from the American South, Mexico, and Eastern Europe, Anita Lo’s food is more than just fusion. As she says “food, like language, is constantly evolving”.

from the publisher

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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Original Publisher
Stewart, Tabori & Chang
Date of publication