20111023-176328-cooking-without-borders.jpgFusion is a loaded word. In the wrong hands it's a style of cooking that can be down right confusing and nothing short of eye roll-inspiring. But there are a select few who have a way with blending elements from divergent cuisines into dishes that are not only cohesive and intelligent but inspired and infinitely appealing. Anita Lo is one of those rare chefs who has a way with blending the unexpected, making a name for herself through a style of cooking not dictated by boundaries, geographical, culinary, or otherwise.

Lo's first cookbook, Cooking Without Borders, explores her one of a kind approach—French technique applied to a global palette of ingredients. In Lo's mind there's no reason why scallops, uni, bacon, and mustard greens shouldn't share a plate, and foie gras is quite at home in soup dumplings.

This week we're venturing into Lo's magical world of fusion with a selection of beautiful plates from Cooking Without Borders. We'll be simmering a high-low Duck Phở inspired by street food but made with a rich duck stock, pairing Grilled Hangar Steak with Korean Flavors and Spicy Potato Pancakes and sharing Lo's American-meets-Chinese comfort food take on mapo tofu, Turkey with Spicy Black Beans in Tofu Dumplings.

Win 'Cooking Without Borders'

Thanks to the generous folks over at Stewart, Tabori & Chang, we are giving away five (5) copies of Cooking Without Borders this week.

All you have to do is give us your opinion about fusion cuisine in the comments section below.

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