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 ingredientsanoodles, soy sauce, and oyster sauceatypically 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 cookbookas wide range of dishes from a variety of Asian cuisines will appeal to the discriminating tastes of todayas gluten-free cooks. From the Trade Paperback edition.You will have enough lqlover curry paste to make Green Curry Chicken (page 153) or you can freeze the paste for later. ... about 1 inch thick, skin removed, cut into 4 pieces 4 (B to 9-inch) rice paper wrappers (also called spring roll wrappers anbsp;...
|Title||:||The Gluten-Free Asian Kitchen|
|Author||:||Laura B. Russell|
|Publisher||:||Celestial Arts - 2011-08-23|