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From Barnes & Noble
For the three million Americans who suffer from food sensitivities, Asian food seems mostly off-limits because of its wheat-containing ingredients such as noodles and gluten-rich sauces. Cookbook editor Laura B. Russell puts those varied cuisines back on the menu with this extraordinary collection of Thai, Chinese, Japanese, Korean, and Vietnamese gluten-free recipes. In addition to specialties such as Korean Green Onion Pancakes and Crispy Spring Rolls, this inviting cookbook includes tips on techniques, tools, substitution ideas, and shopping tips.