Description
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.
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
