The Gluten-Free Asian Kitchen

<p>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 ingredients&#151;noodles soy sauce and oyster sauce&#151;typically contain wheat. In the <i>Gluten-Free Asian Kitchen</i> 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.&#160; <br>&#160;<br>Authentically flavored dishes such as <b>Crispy Spring Rolls</b> <b>Gingery Pork Pot Stickers</b> <b>Korean Green Onion Pancakes</b> <b>Soba Noodles with Stir-Fried Shiitake Mushrooms</b> <b>Salt and Pepper Squid</b> and <b>Pork Tonkatsu</b> will be delicious additions to any gluten-free repertoire. <br>&#160;<br>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&#146;s wide range of dishes from a variety of Asian cuisines will appeal to the discriminating tastes of today&#146;s gluten-free cooks.</p>