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The gluten-free Asian kitchen: recipes for noodles, dumplings, sauces and more

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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.

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Availability

161008519

641.5 RUS g

Z. HANDIMAN

Available

Detail Information

Series Title

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Call Number

641.5 RUS g

Publisher

New York : Celestial Arts., 2011

Collation

201p.; 23 cm.

Language

English

ISBN/ISSN

978-1-58761-135-3

Classification

641.5

Content Type

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Media Type

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Carrier Type

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Edition

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Subject(s)

COOKING, RECIPES

Specific Detail Info

n

Statement of Responsibility

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Other version/related

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