Here's New York chef Anita Lo's Cooking Without Borders, written with food writer Charlotte Druckman and out now from Stewart, Tabori and Chang. The book takes a look at the chef's multicultural influences and her concept of fusion cooking. Lo tells Eater she thinks the term applies to all cuisine:
Cuisine is somewhat like language. It's constantly mutating, we're constantly bringing in new influences and the world is becoming smaller. I think a lot of people really thought fusion was a bad thing, but I think all cuisine is fusion. You can't really study any one cuisine, it has been influenced by its neighbors or the people who have occupied those territories. She carries this concept into the format of the cookbook itself — the book is a combination of recipes from her Michelin-starred restaurant, Annisa, and recipes for the home cook. Each chapter is dedicated to a different source of inspiration, from her backyard to her mother, who was from Malaysia. Bonus: several photos of avid fisherwoman Lo armed with net and fishing poll by the ocean.