Tag Archives: Asian cuisine

GIVEAWAY: The Gluten-Free Asian Kitchen

This giveaway is now closed.

Recently I reviewed a new gluten-free cookbook, The Gluten-Free Asian Kitchen by Laura B. Russell. (You can read my review here.) My whole family loves Laura’s cookbook and our favourite recipe from it is the Gingery Pork Pot Stickers. We tell everyone about them! (In fact, I have some in the freezer now as I write this.)

I am giving away 1 copy of The Gluten-Free Asian Kitchen to one of my email subscribers. The giveaway ends Thursday, September 15th, at midnight PST.

To enter, you simply have to be an email subscriber to Z’s Cup of Tea and the winner will be selected with random.org. The publishers have generously offered to ship a copy of The Gluten-Free Asian Kitchen to the winner.

Please leave a comment on this post with your name and email address so that I can contact you. The winner will be contacted the same day the giveaway closes. I will announce the winner on Twitter. The winner will have 48 hours to respond. If the winner has not responded within 48 hours, it will revert to the runner up.

Good luck!

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The Gluten-Free Asian Kitchen by Laura B. Russell

Whether you are gluten-free by necessity or choice, The Gluten-Free Asian Kitchen by Laura B. Russell is a cookbook that is only sure to delight. It’s a gorgeous new cookbook that’s filled with recipes or alternatives for several Asian dishes and staples, including sauces that usually have wheat hidden in them. I was fortunate to receive an early (review) copy of this cookbook, which is available right now for pre-sale and will be officially released August 22nd.

While much of Asian cuisine is based on rice products, there’s also a good deal of Asian food that is wheat-based including dumplings, such as pot stickers, or gluten hidden in sauces that are integral to make a particular dish such as teriyaki or even something as basic as soy sauce. (Although there is gluten-free soy sauce available, you generally have to request it if you’re eating out.)

Until I read the author’s story – she discovered she was gluten intolerant, experiencing symptoms after the birth of her second child – I simply thought that gluten-free Asian cooking involved using gluten-free soy sauce. Knowing that a lot of Asian foods use rice and rice products perhaps led to this belief, as gluten intolerance and celiac disease seems to be more common in the West as we’re surrounded constantly by gluten-based products. (In fact, celiac disease has been called a Western epidemic in India.)

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I made three recipes from The Gluten-Free Asian Kitchen: Gingery Pork Pot Stickers, Spring Vegetables Fried Rice, and Lychee Sorbet. All were delicious results; one described as dangerously so by my family. (Honestly, we couldn’t stop eating them!) While some cookbooks have recipes that are only made once, the recipes that I tried are going to be made again and again.

Click after the jump to read my thoughts on these dishes and more info, including a chance to win a copy!

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