The Gluten-Free Asian Kitchen
Asian food poses unique challenges to the gluten-free cook because of its heavy reliance on wheat-based staples such as noodles, soy sauce, oyster sauce, and more. Armed with a copy of “The Gluten-Free Asian Kitchen”, you can learn to work your way through these roadblocks and turn out full-flavored dishes such as Gingery Pork Pot Stickers, Korean Green Onion Pancakes, Soba Noodles with Stir-Fried Shiitake Mushrooms, and 97 other tasty favorites.
Along with sharing approachable recipes, “The Gluten-Free Asian Kitchen” demystifies Asian ingredients and help readers navigate the grocery store. My handy table, “Identifying Sources of Gluten in Common Asian Ingredients”, guides you in determining which ingredients contain gluten, why, and how to make appropriate substitutions.
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.
"This book proves that Asian food can accommodate a gluten-free diet, and it is an excellent introduction to Asian cooking even for those who don't have gluten allergies."