'
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
Armed with a PhD in Inorganic Chemistry, Katarina Cermelj 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 quantitative modification rules that you can use to convert any recipe into whatever version you fancy,
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.
Just like the recipes of her popular baking blog
The Loopy Whisk
, the recipes Katarina shares in her latest book are always approachable, reliable and incredibly delicious, ranging from savoury dishes like
Gluten-free Cheesy Garlic Pull-apart Bread
and
Vegan Veggie & Hummus Galette
to sweet delicacies like
Dairy-free Apple Pie Cupcakes
Egg-free Lemon Swirl Cheesecake Bars
. And the gluten-free vegan chapter will delight anyone who has to avoid gluten, eggs and dairy, with recipes such as
Gluten-free Vegan Cinnamon Rolls
Guten-free Vegan Lemon Meringue Cake
.
With a completely novel approach to baking and modifying recipes,
will demystify allergy-friendly baking once and for all.