Ebook Download The Gluten-Free Asian Kitchen: Recipes for Noodles, Dumplings, Sauces, and More, by Laura B. Russell
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The Gluten-Free Asian Kitchen: Recipes for Noodles, Dumplings, Sauces, and More, by Laura B. Russell
Ebook Download The Gluten-Free Asian Kitchen: Recipes for Noodles, Dumplings, Sauces, and More, by Laura B. Russell
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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.
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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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Product details
Paperback: 208 pages
Publisher: Celestial Arts; Original edition (August 23, 2011)
Language: English
ISBN-10: 158761135X
ISBN-13: 978-1587611353
Product Dimensions:
7.5 x 0.6 x 9 inches
Shipping Weight: 1.4 pounds (View shipping rates and policies)
Average Customer Review:
4.6 out of 5 stars
134 customer reviews
Amazon Best Sellers Rank:
#119,473 in Books (See Top 100 in Books)
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)
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!
I have diagnosed celiac disease and have been successfully avoiding gluten for nearly 4 years. My wife and I always are looking for new gluten free products and recipe books. Ms. Russell's cookbook has many great recipes for gluten free stir fries, Asian noodles, pancakes, etc. The recipes clearly give the ingredients you need and detailed, but easy to follow instructions. We also like the great photos and the descriptions of Asian ingredients and cooking techniques. Even if you're not eating gluten free, you wil find great recipes. Tonight we're having Korean style green onion pancakes made with rice flour instead of the usual wheat flour. We are lucky to live in a major Metro area where there are a number of Asian supermarkets nearby selling all the ingredients we need.
Delicious, satisfying POTSTICKERS!! I've been gluten free for nearly three years. Decent GF bread, pizza crust, pasta, etc. are all readily available. The one thing that I've been missing and craving more than any other is potstickers. Yes, they're a lot of work. No, they don't look as beautiful and perfect as the dumplings on the cover. I was prepared to be disappointed, but WOW! These potstickers are everything I hoped they would be. I followed the recipe exactly and it's a winner. I might experiment a little with the filling because I like to experiment, but the wrapper dough is perfect as is. If someone had fed these to me in my pre-GF days, I'm not sure I would have noticed the difference. THANK YOU, Laura Russell!
Since being diagnosed with celiac, I've been looking for ways to convert all my Chinese recipes into GF. And that is a major tall order! I found this on Amazon, and ordered right away. I love all the tips on the sauces, marinades, and things that I can have. The korean green onion pancakes are very similar to the Chinese green onion pancakes, I just use all green onions for the vegetables and it comes out great. Mung bean pancakes are great. To make korean seafood pancakes, I double the recipe, add thawed frozen seafood mix to it, and mix well. Came out great. These flatcakes are what our family has missed the most. Steamed radish cake? Yes! To make it more like the ones you get at Chinese dimsum, add some shredded ham and dried shrimp to the mix, mix well, then follow the recipe. Her shrimp and sweet potato tempura pancakes are very tasty too.The other cookbook I use for GF American food is Gluten-Free on a Shoestring: 125 Easy Recipes for Eating Well on the CheapThank you Laura Russell, for writing such a wonderful cookbook!!!!!
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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