Cooking Without Borders

Cooking without borders
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Favourite restaurants across the world That's really hard as I've been lucky enough to visit lots of amazing places to eat and some of the best have been little family places or street markets. That's actually my kind of food really.

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Restaurant wise, I visited Nathan Outlaw's place down in Cornwall some time ago and it was incredible. He's a seriously smart chef and a lovely guy. Anything Alice Waters does is brilliant, same for April Bloomfield. Your idea of India; what prompted the decision to set up shop here? It's fair to say that I've wanted to open a restaurant in India for a long time but we needed to find the right partner and a great location. Having spoken to lots of people, I think that there's a place for us in the Delhi market.

Cooking Without Borders

We're all about great produce and accessibility and I think that with Italian food there's a bit of a gap right now. What will the menu focus on? Really good, honest Italian dishes with a little bit of a twist and all using the best ingredients. In the pizzeria, we'll be serving up fresh pizzas, made right in front of you and topped with some really tasty produce.

At Jamie's Italian, we're all about beautiful bowls of homemade pasta, amazing grills, planks overflowing with gorgeous cured meats and cheeses and, of course, some really naughty desserts. How important is it for a chef to be web friendly and go into people's homes via the TV or Internet? I think it's really important these days. There's still a mix of course; lots of people love dipping into a cookbook but mostly, people are looking more to the web for recipes and knowledge.

That's why we came up with Food Tube which is a wholly online platform. Where does brand Jamie go next? On the restaurant front, we'll be opening Jamie's Italian in Canada later this year which is exciting. We're also already planning our next Food Revolution Day. Keep an eye on the website www. Fragrant with the Yorkshire landscape, she obsesses about the purity of the food and finding the right balance.

She likes to eat and serve simple food, beautifully cooked, shaped by the produce she harvests from her self-sufficient kitchen garden. Atkins is one of only six female Michelin starred chefs in the UK. Earliest food memory Making a three coloured cake with my mother and dropping it all on the floor. I was all of eight and I can still remember the heartbreak because I had gone through so much trouble to make the colours natural.

Cooking Without Borders

I love everything natural. That holds good even today because I don't use any additives and use food substitutes instead of sugar like dates and maple syrup. Artist or chef To be a good chef, you have to be an artist. Plus I paint as well so I am both. All chefs like to present their food nicely so all chefs are artists in that sense. Plating is 50 per cent; it should be taste and then the appeal because you eat with your eyes. You look at a plate and think I love that or you look at a plate and say no that's not for me. If you weren't a chef I might have been a painter but I have always been a chef since I was a little girl.

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I never wanted to do anything else. It's what has always given me pleasure and even now, I would never retire; I would just drop dead on the stove.

Biggest challenge as a chef Keeping abreast of food skills and trends and pleasing people with varying tastes. The hours of work are another huge challenge. I start at 9 in the morning and work till about 1 or 2 in the morning. Sources of inspiration Fresh ingredients; beautiful artichokes, or a beautiful piece of fruit is true inspiration. I don't like chemical additives in food. I don't like molecular gastronomy; I like things that are pure and simple. Favourite cookbook Ella Woodward's Deliciously Ella. She is simply brilliant at using natural foods to make cakes and the use of superfoods to make dinners.

With a self-proclaimed lifelong love of eating, she is today the chef-owner of New York's Annisa restaurant. Artist or a chef? I am a chef.

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Cooking is a craft that can be elevated to an art form but I consider myself a chef. Actually, that's an objective assessment that is not really up to me to decide. Sources of inspiration My food is very multi-cultural so travelling, reading and eating out are extremely important influences.

Travel destinations for a culinary tour I've been to Japan, but I've always wanted to go to the countryside. I haven't seen much of India either except for the inside of hotels. Beirut is also on the must-do list. Best dish ever created I would never put anything on the menu that I don't love.

But the press seems to favour my foie gras soup tempura as my signature dish. Favourite ingredient Fish that I've caught myself or shell fish that I have dug up. Anything handcrafted, personally grown or reared. Most versatile ingredient All ingredients are versatile, but it's fun to find new ingredients.

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I found this cactus bud; wild and hand foraged by a native American group in Arizona. It tastes a lot like artichokes and a little like asparagus. She kept many of the same elements—clean design, welcoming atmosphere, small menu and a few signature dishes—but shook it up with new additions to the menu inspired by her recent travels that ranged from culinary trips to Senegal and Russia to a fishing trip to Alaska. Annisa was reviewed again by The New York Times and received two stars. In October , Lo released her first cookbook, "Cooking Without Borders," which highlights her passion for bringing multicultural flavors to her American kitchen.

Her recipes celebrate the best flavors and ingredients from around the world at a time when access to international ingredients is greater than ever before. She prepared a 4-course meal for the visiting Chinese president, Xi Jinping and his wife Peng Liyuan.

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In May , after 17 years of business, and holding a Michelin star for nine consecutive years, Lo closed Annisa to pursue her next great adventure. The life of a Michelin-starred New York City chef is a solitary one — so she's perfected the art of cooking for one. In this delightful cookbook, Lo presents accessible, contemporary, and sophisticated recipes for home cooks, most of which take less than 30 minutes to make.

I have been eating Anita's delicious dishes since the early 90s and have always been surprised, entranced and above all, pleased. September Release. Contact Literary Agent. Media inquiries.

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This approach may seem revolutionary, but it actually goes back to the days of Columbus, he explains. April 20, With a depth of passion and experience, and an ability to embrace and convey richness I did see the salted eggs but there is no recipe for it. I am grateful to have been able to carve out my own niche in one of the world's biggest urban epicenters. We often learn so much more and have a deeper connection to the place than we could have imagined thanks to the expertise and passion of their docents.