Synopses & Reviews
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.
The first gluten-free cookbook to focus exclusively on the vibrant cuisines of China, Japan, Korea, Thailand, and Vietnam.
Asian food poses unique challenges to the gluten-free cook because of its heavy reliance on kitchen staples such as noodles, soy sauce, and oyster sauce that typically contain wheat. But with culinary know-how and ingredient awareness--and a copy of The Gluten-Free Asian Kitchen--any home cook can quickly and simply turn out full-flavored dishes such as Korean Green Onion Pancakes, Sticky Rice dumplings, Chilled Tangy Soba Noodles, Tempura, Soy Sauce Chicken, and Banana and Sweet Potato Fritters. Along with sharing easy, approachable recipes, food writer Laura B. Russell demystifies asian ingredients and helps readers navigate the grocery store. Beautifully photographed, this unique volume's wide range of dishes from a variety of Asian cuisines will appeal to the expanded global tastes of today's gluten-free cooks.
About the Author
Laura B. Russell is the former associate editor of Food & Wine cookbooks, the “Gluten Freedom” columnist for the Oregonian, and a frequent contributor to Prevention magazine. She has followed a gluten-free diet since 2007. Visit www.laurabrussell.com.
Table of Contents
Introduction • 1
One Getting Started • 4
Identifying Sources of Gluten in Common Asian Ingredients • 6
Stocking the Gluten-Free Asian Kitchen: A Guide to Ingredients • 10
The Short List • 20
Tools and Techniques • 20
Two Sauces and Stocks • 24
Three Skewers and Snacks • 38
Four Dumplings and Savory Pancakes • 54
Five Noodles • 78
Six Rice • 96
Seven Vegetables and Tofu • 112
Eight Seafood • 130
Nine Poultry • 144
Ten Meat • 160
Eleven Sips and Sweets • 174
Mail Order Sources • 192
Acknowledgments • 193
Bibliography • 195
Index • 196