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.