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Cooking Without Borders Hardcover – October 1, 2011

4.0 out of 5 stars 6 customer reviews

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Editorial Reviews

About the Author

Anito Lo is the chef-owner of Michelin star–rated restaurant annisa in New York City. Lo has been featured on CNN, Top Chef: Masters, Iron Chef America, the Martha Stewart Show, and more. This is her first book. Charlotte Druckman is a journalist who writes for numerous publications.

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Product Details

  • Hardcover: 240 pages
  • Publisher: Stewart, Tabori and Chang (October 1, 2011)
  • Language: English
  • ISBN-10: 1584798920
  • ISBN-13: 978-1584798927
  • Product Dimensions: 9 x 1 x 10 inches
  • Shipping Weight: 2.4 pounds (View shipping rates and policies)
  • Average Customer Review: 4.0 out of 5 stars  See all reviews (6 customer reviews)
  • Amazon Best Sellers Rank: #1,182,209 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

By George Erdosh on October 22, 2011
Format: Hardcover
Some restaurant chefs write cookbooks thinking of home kitchens, but not many. This first cookbook by a chef/owner of a highly rated restaurant is not one of those. The 100+ recipes are well written and easy to follow yet few home cooks would benefit having this book on their shelves. These are written by and for restaurant chefs who can easily add unusual and hard-to-find ingredients to their next order (Kyoho grapes, pickled burdock roots, fresh shiso leaves to name a few) that many recipes call for. Very few recipes are simple and easy and most home cooks would labor in the kitchen for many hours to prepare most for a special occasion. Many recipes call for two, three, even five preparations (e.g. Filet of Venison) before assembling. The recipes are mainly taken from the Asian repertoire but most are typical of today's fusion cuisine that many high-end chefs favor.||Book design is poor--for many recipes you flip pages back and forth in your preparation because of ill-chosen layout. Scattered full-page professional photo illustrations are beautiful. The index is not user-friendly, written in a style in which categories are hard to separate. It is brief and not fully cross referenced.
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Format: Hardcover Verified Purchase
There aren't more than a handful of recipes in Cooking Without Borders that you could consider "traditional," - this is the point of the book, I would think, and I would say this is the book's greatest strength. The writing is quite engaging and thoughtful.

It is definitely not a book that the casual home cook could use to prepare a meal. There are hard-to-find or prohibitively expensive items in many of the dishes, and lots of the dishes require many steps or contain sub-recipes. I have absolutely no problem with this style, sometimes these kinds of books are the best for discovering interesting flavor combinations for use in less sophisticated preparations.

One issue I had with the book was that it's printed on non-glossy matte paper. The pictures don't really pop and there are a number of all-text expanses that read and look like a textbook.
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Format: Hardcover
I absolutely love this cookbook. I've been dying to know the secrets behind the flavors of Anita Lo's cooking for years and now it's finally revealed to me. I've tried several of the recipes so far and they have all turned out wonderfully. I started with some of the raw fish appetizers, worked my way into the miso marinated sable and now look forward to the colder weather to start cooking what looks to be some amazing brazing dishes. If you fancy yourself a good cook who likes to try clever combinations, use unusual ingredients and dazzle your diners get this book and you will delight your friends and even amaze yourself.
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