For the estimated three million Americans suffering from Celiac
disease, wheat allergies, and severe gluten sensitivities, Asian
food is usually off-limits because its signature
ingredients--noodles, soy sauce, and oyster sauce--typically
contain wheat. In the "Gluten-Free Asian Kitchen," food writer
Laura B. Russell shows home cooks how to convert the vibrant
cuisines of China, Japan, Korea, Thailand, and Vietnam into
gluten-free favorites.
Authentically flavored dishes such as Crispy Spring Rolls, Gingery
Pork Pot Stickers, Korean Green Onion Pancakes, Soba Noodles with
Stir-Fried Shiitake Mushrooms, Salt and Pepper Squid, and Pork
Tonkatsu will be delicious additions to any gluten-free
repertoire.
Along with sharing approachable and delicious recipes, Russell
demystifies Asian ingredients and helps readers navigate the
grocery store. Beautifully photographed and designed for easy
weeknight eating, this unique cookbook's wide range of dishes from
a variety of Asian cuisines will appeal to the discriminating
tastes of today's gluten-free cooks.
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