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Cooking Without Borders Hardcover – October 1, 2011
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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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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.
This is a BEAUTIFUL cookbook.
As far as cooking from this book I found very few dishes I could or would make at home. They were way to intricate for my simple little kitchen. What I loved about the book was the explanation and personal input and the development and history of each dish. That was delightful and worth the read