To Anita Lo, all cooking is fusion cooking. The chef and owner of the Michelin Star-rated restaurant annisa in New York City, Lo explores this revolutionary way of cooking and eating in her new cookbook Cooking without Borders. This over 200-page illustrated book presents Lo’s unique recipes that deconstruct the traditional notions of what American food is and should be. Offering more than 100 recipes such as the smoked paprika, spaetzle, and savoy cabbage from annisa or the smoked chanterelles with sweet corn flan, Cooking without Borders presents a variety of innovative dishes—ranging from appetizers to main courses, desserts to cocktails—that will satisfy your taste buds and your desire to experiment. Cooking without Borders by Anita Lo, published by Abrams Books, is available in stores and online for $35.