The Gluten-Free Asian Kitchen

The signature ingredients of Asian cuisine, such as noodles, soy sauce, and oyster sauce, typically contain wheat, making it a forbidden culinary territory for the approximately three million Americans who suffer from Celiac disease, wheat allergies, and severe gluten sensitivities. However, in the Gluten-Free Asian Kitchen, food writer Laura B. Russell provides home cooks with a guide on how to transform the vibrant cuisines of China, Japan, Korea, Thailand, and Vietnam into gluten-free favorites.

This cookbook offers a wide range of authentically flavored dishes, including 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, which will all be delicious additions to any gluten-free repertoire.

In addition to sharing delicious and approachable recipes, Russell also demystifies Asian ingredients and assists readers in navigating the grocery store. The cookbook is beautifully photographed and designed for easy weeknight eating, and the variety of dishes from different Asian cuisines will appeal to the discriminating tastes of today's gluten-free cooks.