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.