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Cooking Without Borders - Flavors for the New American Kitchen

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Cooking Without Borders - Flavors for the New American Kitchen

Anita Lo

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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 flavours to every meal.

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