Cooking Without Borders Book [PDF] Download

Download the fantastic book titled Cooking Without Borders written by Anita Lo, available in its entirety in both PDF and EPUB formats for online reading. This page includes a concise summary, a preview of the book cover, and detailed information about "Cooking Without Borders", which was released on 07 November 2011. We suggest perusing the summary before initiating your download. This book is a top selection for enthusiasts of the Cooking genre.

Summary of Cooking Without Borders by Anita Lo PDF

A collection of globe-spanning recipes from the acclaimed chef and restaurateur. To Anita Lo, all cooking is fusion cooking. Whether it’s her slow-poached salmon, smoked paprika, spaetzle, and savoy cabbage from her restaurant Annisa, or the smoked chanterelles with sweet corn flan that led her to victory on Iron Chef America, Lo’s food can always be distinguished by its strong multicultural influence. Inspired by the flavors and textures she’s tasted throughout the world, she creates food that breaks down preconceived notions of what American food is and should be. In Cooking Without Borders, Lo offers more than one hundred 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, there’s no better time to enjoy these flavors at every meal, presented by one of our country’s most innovative chefs.


Detail About Cooking Without Borders PDF

  • Author : Anita Lo
  • Publisher : ABRAMS
  • Genre : Cooking
  • Total Pages : 680 pages
  • ISBN : 1613121822
  • PDF File Size : 27,6 Mb
  • Language : English
  • Rating : 4/5 from 21 reviews

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Cooking Without Borders

Cooking Without Borders
  • Publisher : ABRAMS
  • File Size : 20,6 Mb
  • Release Date : 07 November 2011
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A collection of globe-spanning recipes from the acclaimed chef and restaurateur. To Anita Lo, all cooking is fusion cooking. Whether it’s her slow-poached salmon, smoked paprika, spaetzle, and savoy

The Kitchen without Borders

The Kitchen without Borders
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Refugees by status, chefs by calling. The Kitchen Without Borders is a special kind of cookbook. In it, chefs from around the world – all part of Eat Offbeat, a catering

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Every Grain of Rice
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Fuchsia Dunlop trained as a chef at China's leading cooking school and is internationally renowned for her delicious recipes and brilliant writing about Chinese food. Every Grain of Rice is

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  • Publisher : Shambhala Publications
  • File Size : 22,7 Mb
  • Release Date : 19 November 2019
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“A beautifully photographed . . . introduction to Japanese cuisine.” —New York Times “A treasure trove for . . . Japanese recipes.” —Epicurious “Heartfelt, poetic.” —San Francisco Chronicle “Expand a home chef’s borders” with this “

Jikoni

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  • File Size : 28,5 Mb
  • Release Date : 09 July 2020
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Jikoni means 'kitchen' in Kiswahili, a word that perfectly captures Ravinder Bhogal's approach to food. Ravinder was born in Kenya to Indian parents; when she moved to London as a

Robin Robertson's Vegan Without Borders

Robin Robertson's Vegan Without Borders
  • Publisher : Andrews Mcmeel+ORM
  • File Size : 36,5 Mb
  • Release Date : 09 September 2014
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The acclaimed vegan chef shares 150 dishes from around the world with easy plant-based recipes from Ecuador to Ethiopia and beyond. With this mini-immersion into global cooking, Robin Robertson demonstrates that

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Vegetables Unleashed
  • Publisher : HarperCollins
  • File Size : 26,8 Mb
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A NEW YORK TIMES BESTSELLER From the endlessly inventive imaginations of star Spanish-American chef José Andrés and James Beard award-winning writer Matt Goulding, Vegetables Unleashed is a new cookbook

Daniel Boulud's Cafe Boulud Cookbook

Daniel Boulud's Cafe Boulud Cookbook
  • Publisher : Simon and Schuster
  • File Size : 49,6 Mb
  • Release Date : 03 November 1999
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A collection of recipes from Daniel Boulud, the chef at Café Boulud in New York City, for a variety of French-American dishes, with explanation of basic and advanced cooking techniques.