Cooking Without Borders: Flavors for the New American Kitchen by Anita Lo

  • Curry puffs

    from Cooking Without Borders: Flavors for the New American Kitchen Cooking Without Borders by Anita Lo

    • Categories: Pies, tarts & pastries; Canapés / hors d'oeuvre; Malaysian
    • Ingredients: ground chicken; onions; curry powder; bay leaves; chicken stock; dried currants; puff pastry
    show

  • Show all Recipes...

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

  • Lisa Is Cooking

    This is thought-provoking food which is interesting to prepare and delightful to eat, and I know I’ll learn something new about flavors every time I cook from this book.

    Full review

  • Eater

    Each chapter is dedicated to a different source of inspiration, from her backyard to her mother, who was from Malaysia.

    Full review

Reviews about Recipes in this Book

  • ISBN 10 1584798920
  • ISBN 13 9781584798927
  • Linked ISBNs
  • Published Oct 01 2011
  • Format Hardcover
  • Page Count 240
  • Language English
  • Countries United States
  • Publisher Stewart, Tabori & Chang
  • Imprint Stewart, Tabori & Chang Inc

Publishers Text

Whether it's Anita Lo's signature slow poached salmon, smoked paprika, spaetzle and Savoy cabbage from her Michelin star-rated restaurant, her 'one-handed' soft-scrambled egg with shitake, oyster sauce and truffle oil that secured a 5-star victory in Top Chef Masters or the smoked chanterelles with sweet corn flan that was used to trump Mario Batali on Iron Chef America, Anita Lo's food can always be distinguished by its strong, multicultural influences. Inspired by the flavours and textures she's tasted throughout the world, Anita's food crosses cultural boundaries and redefines what American food is and can be. To Anita, all cooking is fusion. In "Cooking Without Borders", Anita will show home cooks everywhere how easy it is to think globally and prepare food in a creative and delicious way. Through a collection of her best recipes for Appetizers, Soups, Salads, Mains and Desserts, Anita shares her philosophy rooted in achieving balance on the plate and simplicity. Given that we now have greater access to ingredients from all corners of the world, there are more opportunities than ever to bring simple, international flavors to every meal.

Other cookbooks by this author