“The Gluten-Free Asian Kitchen”
Laura B. Russell
Celestial Arts, $23, 201 pages
In a nutshell: For anyone who’s gluten-intolerant, Asian cooking can be a minefield because so many staples, like soy sauce and hoisin, contain wheat. But with Russell as a guide, the diverse world of Asian food can be a safe and delicious place to eat. (Full disclosure: Russell writes FOODday’s monthly Gluten-Freedom column.) Moreover, the recipes in “Asian Kitchen” look so appetizing and accessible that even those of us who do eat gluten will gladly take a seat at the table.
Take a taste: Yakuza Cucumber and Avocado Salad: Korean-Style Chicken Tacos; Steamed Sea Bass With Sizzling Ginger; Pork Tonkatsu; Five-Spice Berry Crisp; Mango With Sweet Rice and Coconut Sauce
What’s hot: The book’s guide to gluten-free Asian ingredients is exceptionally well done, covering everything from kecap manis to tempura batter. For each ingredient Russell provides a gluten status, an alternative, if any, and available brands. We’re also happy to see that most of these dishes can easily be done on a weeknight.
What’s not: The curry soup recipe calling for 3 tablespoons of red curry paste might be way too spicy for those of us with tender tastebuds. You have been warned.