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.