The Elements of Baking: Making any recipe gluten-free, dairy-free, egg-free or vegan (The art and science...

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Katarina Cermelj

The Elements of Baking

Making any recipe gluten-free, dairy-free, egg-free or vegan (The art and science of baking...

Katarina Cermelj

$59.99

Hardback

Forthcoming
Pre-Order now

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English

Hachette
08 October 2024

Diets & dieting; Cookery, food & drink; Cookery for specific diets & conditions; Vegetarian cookery

"The Elements of Baking is the definitive guide to making any recipe gluten-free, dairy-free, egg-free, vegan or even gluten-free vegan. Armed with a PhD in Inorganic Chemistry, Katarina Cermelj (creator of highly-acclaimed baking blog The Loopy Whisk) lays out the science behind baking and the ingredients that make it work, so you can easily adapt your baking to your diet and lifestyle, and still make sure it tastes spectacular.

With an abundance of mouth-watering recipes together with actual quantitative rules that you can use to convert any recipe into whatever version you fancy, The Elements of Baking will transform the way you think about ingredients. It will be a constant companion in the kitchen and the book you refer to every time you want to bake.

""As soon as I read The Elements of Baking, I knew it would have a permanent spot on my kitchen bookshelf."" Dorie Greenspan, New York Times bestselling author of Baking with Dorie."

By: Katarina Cermelj
Imprint: Hachette
Country of Publication: United Kingdom
Dimensions: Height: 270mm, Width: 199mm,
ISBN: 9781399712897
ISBN 10: 1399712896
Pages: 496
Publication Date: 08 October 2024
Audience: General/trade , ELT Advanced
Format: Hardback
Publisher's Status: Forthcoming

Katarina Cermelj is a food writer, photographer and creator of the popular baking blog, The Loopy Whisk, where she shares her sumptuous allergy-friendly recipes. She has a PhD in Inorganic Chemistry from the University of Oxford. Her scientific background, a love of research and a good deal of stubbornness allowed her to develop mouth-watering recipes suitable for a wide range of dietary restrictions, including gluten-, dairy- and egg-free. Originally from Slovenia, Katarina now lives near Oxford. She is the author of Baked to Perfection, which was the winner of the Fortnum and Mason Food and Drink Awards 2022 and winner of the Guild of Food Writer's Specialist Subject Award 2022.