The Gluten-Free Asian Kitchen: Recipes for Noodles, Dumplings, Sauces, and More by Laura B. Russell, EPUB 158761135X

April 6, 2018

The Gluten-Free Asian Kitchen: Recipes for Noodles, Dumplings, Sauces, and More

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—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.

Review

Featured Recipe: Chicken and Vegetable Yakitori Serves: 4 as a main dish, 6 as an appetizer Ingredients 11/2 pounds boneless, skinless chicken thighs, cut into 1-inch cubes 6 green onions, white parts only, cut into 1/2-inch lengths 1 green bell pepper, cut into 1-inch dice 1/4 pound cremini mushrooms, wiped clean, halved or quartered if large 2 tablespoons vegetable oil, plus more for oiling the grill 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 3/4 cup store-bought GF (gluten-free) or homemade teriyaki sauce (page 26), divided 1 teaspoon grated orange zest (from 1 orange) 12 small bamboo skewers, soaked in water for 15 minutes, or use metal skewers Instructions Thread the chicken, green onion, green pepper, and mushrooms onto the prepared skewers, alternating the chicken and vegetables. Leave a bit of space between each piece to encourage even cooking. Transfer the threaded skewers to a plate. Brush the oil over the chicken and vegetables and then sprinkle with the salt and pepper. Preheat the grill to medium. Put about 1/3 cup of the teriyaki sauce in a small bowl for basting. Mix the orange zest with the remaining teriyaki sauce to use as a dipping sauce. Oil the grill racks to keep the chicken from sticking. Grill the skewers, turning occasionally and basting with the reserved teriyaki sauce, until browned and cooked through, about 12 minutes. Serve with the teriyaki-orange dipping sauce. Variations: Skewer 11/2 pounds large shrimp, cubes of steak, or chicken breast instead of the chicken thighs. And try zucchini, asparagus, or cherry tomatoes instead of the mushrooms, peppers, or onions. You can also choose just one of the vegetables for the skewers instead of all three. Heads up: If you choose to make your own teriyaki sauce (page 26) for this recipe, you can prepare it up to 2 weeks ahead. Featured Recipe: Teriyaki Sauce Makes: about 3/4 cup Ingredients 1/2 cup mirin 1/4 cup soy sauce or tamari GF 2 tablespoons honey 2 thin slices unpeeled fresh ginger 1 clove garlic, smashed Pinch of red pepper flakes Instructions In a small saucepan, combine the mirin, soy sauce, honey, ginger, garlic, and red pepper flakes. Bring to a boil. Lower the heat and simmer until thickened, about 10 minutes. Remove the ginger and garlic. The sauce will keep, covered, in the refrigerator for about 2 weeks.

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Review

“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

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Comments:

I grew up in an Asian household and since going gluten-free, have missed edible Asian food – DUMPLINGS, WHERE ART THOU GLUTEN FREE DUMPLINGS?!?! – especially because practically all Asian restaurants use soy sauce with wheat in it. I was turned away from typical Asian cookbooks because they usually require way too many specialty ingredients…and as someone who hasn’t done enough research into her own ethnicity and is way more familiar with American recipes and ingredients, I REALLY appreciated the simplicity of ingredients required to make most of the dishes in here (plus, she has a whole chapter dedicated to make your own sauces). I’ve made 6 of the recipes in here, including the pork dumplings, kung pao chicken, red curry soup with chicken/rice noodles (which I subbed with green curry…but still turned out SOOOO good), chilled asparagus…and every single one was crazy tasty. Laura has clearly done a lot of work to produce this book and it shows in the execution – the cookbook is not only easy to follow, but the recipes are also beautifully presented. Thank you for bringing Asian food back into my diet!
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I saw this book months before it was released and immediately put it on my wish list. I have to say, it’s been great to have a book that not only has great gluten free recipes for things like pot stickers but also provides the recipes for Asian sauces. That way I can make them myself so they are not only gluten but also soy free (I’m allergic to soy, too). The first thing I tried was, naturally, the pot stickers. I had been craving them ever since I found out I couldn’t eat gluten. While my attempts didn’t result in nearly as many pot stickers as the recipe says, they were great tasting none the less. I also made the Soy Vinegar Dipping Sauce but substituted chopped green onion for the optional jalapeño/red pepper flakes. It was fantastic! The person who said this was a waste of money if you’ve been gluten free for a while is wrong, IMO. Yes, the book relies on a lot of naturally gluten free products but for me, the pot stickers alone were worth the price of the book, and that is one recipe that doesn’t rely on pre-made gluten free products you pick up from an Asian market.
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I love Asian food, but haven’t been able to eat many of my favorites. i thought pot-stickers and crispy spring rolls were gone forever! This book includes much more than the recipes that typically included gluten. It is a complete cookbook. I’ve made several sauces, coconut ice cream (gluten-free and lactose free), in addition to noodles, pot stickers, and crispy spring rolls. All tasted exactly as I remember from restaurants, maybe better! I have one suggestion. Do not fry the crispy spring rolls in 3″ of oil. I did and the rolls required constant use of tongs to get evenly browned. The air in the spring roll caused one side to float and much effort to brown the top side. I got a nasty grease splatter burn on my right hand. There were even grease spots on my glasses! With 1/2 inch of oil, frying is safer and the spring rolls can be turned easily and brown beautifully. I added one can of Thai young coconut, chopped, to the coconut ice cream and it is better than at my favorite Thai restaurant. The bonus is lactose free ice cream!
 

  • Title: The Gluten-Free Asian Kitchen: Recipes for Noodles, Dumplings, Sauces, and More
  • Autor: Laura B. Russell
  • Publisher (Publication Date): Celestial Arts; Original edition (August 23, 2011)
  • Language: English
  • ISBN-10: | 158761135X
  • ISBN-13: | 978-1587611353
  • Download File Format: EPUB, PDF

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