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


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The Gluten-Free Asian Kitchen: Recipes for Noodles, Dumplings, Sauces, and More + Gluten-Free on a Shoestring Bakes Bread: (Biscuits, Bagels, Buns, and More) + Gluten-Free on a Shoestring: 125 Easy Recipes for Eating Well on the Cheap
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Product Details

  • Paperback: 208 pages
  • Publisher: Celestial Arts; Original edition (August 23, 2011)
  • Language: English
  • ISBN-10: 158761135X
  • ISBN-13: 978-1587611353
  • Product Dimensions: 9 x 7.6 x 0.7 inches
  • Shipping Weight: 1.4 pounds (View shipping rates and policies)
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (61 customer reviews)
  • Amazon Best Sellers Rank: #35,716 in Books (See Top 100 in Books)

Editorial Reviews

Amazon.com 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.

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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Customer Reviews

4.7 out of 5 stars
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I can't wait to try other recipes.
Reviews first!
The recipes are not only delicious, but really clear and easy to follow.
Poptartgrrl
Very good and helpful information on Asian cooking.
seakayaker

Most Helpful Customer Reviews

38 of 39 people found the following review helpful By Sheila Connelly on August 26, 2011
Format: Paperback
OMG. This cookbook is so well done. Thank you so much Laura Russell! I haven't had a dumpling in 18 months since going gluten free. We are now devouring the Gingery Pork Pot Stickers and the Sticky Rice Dumplings with Chicken and Mushrooms.I particularly liked the section "Identifying Sources of Gluten in Common Asian Ingredients." I now know to be careful of several I had no idea might contain gluten. And now, since this cookbook includes several sauce recipes with a great variety of flavors, I can make my own for home use or to take along to my favorite asian joints. Highly recommend. Fantastic.
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24 of 24 people found the following review helpful By Amazon Customer on September 7, 2011
Format: Paperback
If you love Asian food and have to be gluten-free, you want to buy this cookbook. Some recipes are complex but others are easy enough to do on a weeknight (more involved recipes like the dough for the pot stickers can be started ahead). Scared of rice paper? Don't be, after you read thru these recipes. Miss lovely Asian dip-able finger food? There are recipes for that. Always wanted to try some Asian food but you can't now that you're gluten-free? You'll be covered. And the ingredient lists and instructions are very well done and easy to follow (and also adapt).
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32 of 34 people found the following review helpful By Robert Pater on September 8, 2011
Format: Paperback Verified Purchase
This is a beautifully illustrated and very well-written book that fills a pressing need - how to make delicious gluten-free asian dishes (that are typically hands off for those who don't eat gluten). The author has a nice voice, the pictures are very inviting and the recipes are creative and sound great. Only tried a few so far - and with great success. My impression is the author is scrupulous about testing and retesting each recipe - reassuring quality control. Also that the author - who is a noted writer and advocate in the "gluten-free arena" - is clearly dedicated to her mission.

Looking forward to working my way through many more of the recipes.

On another note, my friend who is a Nutritional Therapist and very particular about recipe books - especially those that focus on gluten-free food - calls this "a great book"
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18 of 18 people found the following review helpful By Amazon Customer on November 11, 2011
Format: Paperback Verified Purchase
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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11 of 11 people found the following review helpful By K. Puhala on January 21, 2012
Format: Paperback
This is a great cookbook. I've enjoyed making many recipes for my family, and introducing my young children to Asian food. Yes, the recipes are all gluten free as well. It's great to have a recipe for homemade Teriyaki Sauce, as I prefer not to purchase bottled and jarred products from the grocery, because I want to know what is in it. The Roasted Pork Meatballs are full of flavor and easy; they are a big hit at potlucks and at parties. The meatballs are fabulous dipped in the Spicy Mango Sauce. The Spring Vegetable Fried Rice is a great dish to throw together during the busy week. I'm planning to make the Korean-Style Chicken Tacos next.

The photos are gorgeous, and the guide to ingredients is helpful. I'm very happy with this book!
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9 of 9 people found the following review helpful By Amazon Customer on April 18, 2012
Format: Paperback
This book is filled with wonderful Asian recipes. They are easy to follow, and the end product tastes BETTER than the gluten filled versions. I prepped it all first, then did the cooking. Start to finish-35 minutes. (With interruptions from children) I checked it out from the library, and quickly decided that it needed added to my cookbook collection. If you love asian cooking, and miss it, this is a great cookbook.
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8 of 8 people found the following review helpful By S. Wyatt on May 13, 2012
Format: Paperback Verified Purchase
This is a really easy read. The main reason I got this book is for the pot stickers/dumplings recipes. But it has turned out to be a great book in so many ways. Theres tons,of recipes for varios asian sauces. And lets face it, the sauces are what make asian food! And these,little sauces keep me incorporating my veggies into my meals. She doesnt have a list of fancy tools u need to buy. Just your typical kitchen tools, pots, pans, spatulas, & spoons. My only suggestion would,be to get a tortilla press to use to make your dumpling shells. Other wise you will be using alot of time to roll each one out individually, plus you can use it to make tortillas easily. Worth the purchase :0)
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10 of 11 people found the following review helpful By sgtothec on August 24, 2011
Format: Paperback
Uh, wow! This cookbook is amazing. Each of the recipes I have tried are easy and delicious. Gluten-free or not (I'm not) - you will LOVE the tasty recipes that Laura Russell has created in this inspirational cookbook. I've served these Asian dishes to my family and friends and have always received RAVE reviews. You won't be disappointed.
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