Description
\”As soon as I readThe Elements of Baking, I knew it would have a permanent spot on my kitchen bookshelf.\” Dorie Greenspan,New York Timesbestselling author ofBaking with Dorie.
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The Elements of Bakingis 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 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.
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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 Bakingwill 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.
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\”Kat is the master of free-from recipes!\” Matt Adlard, author ofBake it Better
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\”This is so much more than a cookbook, it’s a baking science bible!\” Tessa Arias, creator ofHandle the Heat
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\”Katarina’s recipes are delicious, foolproof and you’d simply not know that they’re ‘without’ in any way.\” Mark Diacono, author ofSpice: A Cook’s Companion
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\”A deliciously authoritative guide to creating the gluten-free, dairy-free, egg-free, and vegan baked treats of our dreams.\” Zoe Francois, author ofZoe Bakes Cookiesand host ofZoe Bakes
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\”The Elements of Bakingpractically and beautifully shares a wonderful message – baking is truly for everyone.\”
Erin Jeanne McDowell, author ofThe Book on Pieand host ofHappy Baking
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\”Brilliantly smart and poised to become the essential baking guide for folk who want to learn or love to bake.\” Nik Sharma,James Beard finalist, author ofVeg-Table
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