The Gluten-Free Asian Kitchen: Recipes for Noodles, Dumplings, Sauces, and More
By Laura B. Russell; Photography by Leo Gong; Ten Speed Press, 2011
FROM INSIDE FRONT COVER:
"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 cuisine of China, Japan, Korea, Thailand, and Vietnam into gluten-free favorites. …"
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