Cooking Without Borders (2011)
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Even at the highest level, the best food is often the most personal, as you'll come to understand when perusing Anita Lo's debut cookbook. The story here, in essays and recipes, explains why the fusion fare works so well at her West Village restaurant, Annisa. Lo is a product of the world, a seasoned traveler who was raised outside Detroit by a Malaysian mom and German stepdad, with the help, for a while, of a Hungarian nun. The book offers a taste of her polyglot perspective, and smart ideas for translating it to a home kitchen.