The Gluten-Free Asian Kitchen: Recipes for Noodles, Dumplings, Sauces, and More [A Cookbook]

First off, this is a gluten free Asian cookbook. Not a Paleo Asian cookbook. That being said, this book has the best recipes and beautiful pictures. She covers some Thai, Korean, Vietnamese, Japanese, and Chinese recipes. In the beginning of the book she lists typical Asian ingredients and tells you what is and isn't gluten free and gives you suggestions and brands of gluten free replacements. The Roasted Pork Meatballs with Nuoc Cham sauce, pickled carrot and daikon, wrapped in lettuce leaves is SO delicious! Sounds complicated and looks complicated but it's so easy to make. The Stir Fried Beef with Basil, Bugogi, Thai Coconut Chicken Soup, Miso Glazed Scallops, and the lemon Grass Shrimp Skewers have all been really good too! Can't wait to try the other recipes that have caught my eye. It is an Asian cookbook so there is going to be rice, soy, and coconut milk as ingredients but not necessarily in every recipe and you can make substitutions for fit your dietary needs. Anyway, I am so happy with this cookbook. If you want Asian recipes that are gluten free I think you'll love it too.

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.

I've been gluten free and cooking with Paleo for about a year now, and some of the confusion has gone away. I no longer wonder "what's for dinner?" anymore. At this point,, I gave up mixes and felt like being adventursome so I bought this book to see if I could learn some asian cooking. The book has lots of ingredients that I never heard of, and some of the recipes are entirely undoable by me without a cooking degree. But, for the most part, the author has suffered with gluten problems and understands what we are looking for. I like that she makes notes on some pages in brown ink, telling the cook about something odd in the recipe that the cook might miss. Like, "soak the rice for 2 hours" which, if you didn't notice that part of the recipe, you might screw up the recipe by not allowing enough time to soak the rice. I didn't know that a lot of Asian cooking is naturally gluten free because they use so much rice. A nice fact to know. Just be careful of the soy sauce, it has wheat in it. All in all, a very nice book if you have a little time to learn about basic Asian ingredients. I felt it deserved four stars because, even if it isn't your first cookbook, you will eventually want to experiment, and this book is the best for that.

4 members of my family are Gluten Intolerant. We made the pot stickers, and that recipe is worth the price of the book. Delicious and easy to do. We love Asian flavors in our house, and these were a big hit.

I have had this book in my cart for ages. I finally bought it about a week ago and I am so glad I did. It has so many great sounding recipes. So I will be starting to go through the book one by one. They all sound so good. And since they are gluten-free I can eat them all without getting a reaction. It is a beautiful book and the pictures are lovely. I only wish there were pictures of each finished recipe. But I realize each picture adds more cost to a cookbook. I am so excited to try all these recipes. I am so excited to be free to eat noodles and pasta to my diet again. Great Book! And it arrived super fast.

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!

There is a lot of good information in this cookbook about substitutions for gluten-filled products and the recipes are mostly good to great. My one objection is that most of the recipes are very time-consuming, either in the prep or the need to use multiple recipes to complete the dish. I think this is a good cookbook to have in your collection if you live gluten-free but I don't think you will use it every week or even every month unless you spend half the day in the kitchen. She covers all the basics plus some you haven't thought about that could cause gluten contamination, which foods are safe and which might not be, how to make all the sauces gluten-free, how to make dumplings, wonton wrappers, and Vietnamese crepes, plus many more. And she has information charts galore. I first got this book at the library but later bought it for the information as much as the recipes. It is a great reference book.