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    The Gluten-free Asian Kitchen: Recipes for Noodles, Dumplings, Sauces, and More (Paperback) By (author) Laura Byrne Russell

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    DescriptionFor 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.


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  • Full bibliographic data for The Gluten-free Asian Kitchen

    Title
    The Gluten-free Asian Kitchen
    Subtitle
    Recipes for Noodles, Dumplings, Sauces, and More
    Authors and contributors
    By (author) Laura Byrne Russell
    Physical properties
    Format: Paperback
    Number of pages: 208
    Width: 191 mm
    Height: 229 mm
    Thickness: 18 mm
    Weight: 635 g
    Language
    English
    ISBN
    ISBN 13: 9781587611353
    ISBN 10: 158761135X
    Classifications

    BIC geographical qualifier V2: 1F
    B&T Merchandise Category: GEN
    B&T Book Type: NF
    BIC E4L: FOO
    B&T Modifier: Region of Publication: 01
    B&T Modifier: Academic Level: 05
    B&T General Subject: 240
    B&T Modifier: Subject Development: 43
    Ingram Subject Code: CW
    Libri: I-CW
    BIC subject category V2: WBHS, WBN
    Nielsen BookScan Product Class 3: T16.2
    DC22: 641.563
    LC subject heading:
    DC22: 641.5638
    Ingram Theme: CULT/ASIAN
    Warengruppen-Systematik des deutschen Buchhandels: 24540
    DC22: 641.5/638
    LC subject heading:
    B&T Approval Code: A97406015
    LC subject heading:
    B&T Approval Code: A97406003
    LC subject heading:
    BISAC V2.8: CKB090000
    LC subject heading:
    BIC subject category V2: 1F
    LC subject heading: ,
    BISAC V2.8: CKB106000
    LC subject heading:
    LC classification: RM237.86 .R86 2011
    Thema V1.0: WBHS, WBN
    Edition statement
    Original
    Illustrations note
    30 Full-Colour Photos
    Publisher
    CELESTIAL ARTS
    Imprint name
    CELESTIAL ARTS
    Publication date
    02 September 2011
    Publication City/Country
    Berkeley
    Author Information
    Laura B. Russell is the former associate editor of "Food & Wine" cookbooks, the "Gluten Freedom" columnist for the "Oregonian," and a frequent contributor to "Prevention "magazine. She has followed a gluten-free diet since 2007. Visit www.laurabrussell.com.
    Review quote
    "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." --Library Journal, 6/15/11 "With this book, Laura Russell helps more people enjoy Asian cooking. Her work is chock full of tantalizing recipes and practical information." --Andrea Nguyen, author of "Into the Vietnamese Kitchen" and "Asian Dumplings" "The Gluten-Free Asian Kitchen is a marvelous cookbook that brings wonderful diversity to our gluten-free lifestyle. Informatively written and beautifully photographed, it is your invitation to mouthwatering Asian cuisine that will tantalize your taste buds and have your family and guests clamoring for more." --Carol Fenster, award-winning author of "100 Best Gluten-Free Recipes" "Laura Russell's debut cookbook delivers mouthwatering recipes with reassuring headnotes. This is an amazing book and one that is much needed for those of us who crave Asian foods but need to eat a gluten-free diet." --Diane Morgan, author of "The New Thanksgiving Table" and "Gifts Cooks Love" "I'm so excited to see The Gluten-Free Asian Kitchen in the world. Laura Russell clearly cares deeply about feeding us great food--like Sweet Potato Noodles with Beef and Vegetables, Steamed Sea Bass with Sizzling Ginger, and Korean Green Onion Pancakes--without any fear of us growing sick. Finally I can learn how to make dumplings, gluten-free!" --Shauna James Ahern, author of "Gluten-Free Girl and the Chef"
    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