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Cooking Without Borders: Cooking Without Borders
: Anita Lo, Charlotte Druckman
: Stewart, Tabori and Chang
: 2011
: 27,7
: / English

To Anita Lo, all cooking is fusion cooking. Whether its 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 Los food can always be distinguished by its strong multicultural influence. Inspired by the flavors and textures shes 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, theres no better time to enjoy these flavors at every meal, presented by one of our countrys most innovative chefs.

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: black 12-06-2016, 16:24 | |
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