The Gluten-Free Asian Kitchen Recipes for Noodles, Dumplings, Sauces, and More [A Cookbook]

The first gluten-free cookbook to focus exclusively on the vibrant cuisines of China, Japan, Korea, Thailand, and Vietnam. Asian food poses unique challenges to the gluten-free cook because of its heavy reliance on kitchen staples such as noodles, soy sauce, and oyster sauce that typically contain wheat. But with culinary know-how and ingredient awareness-and a copy ofThe Gluten-Free Asian Kitchen-any home cook can quickly and simply turn out full-flavored dishes such as Korean Green Onion Pancakes, Sticky Rice dumplings, Chilled Tangy Soba Noodles, Tempura, Soy Sauce Chicken, and Banana and Sweet Potato Fritters. Along with sharing easy, approachable recipes, food writer Laura B. Russell demystifies asian ingredients and helps readers navigate the grocery store. Beautifully photographed, this unique volumers"s wide range of dishes from a variety of Asian cuisines will appeal to the expanded global tastes of todayrs"s gluten-free cooks.

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