From the Back Cover
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 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.
"Kat is the master of free-from recipes!" Matt Adlard, author of Bake it Better
"This is so much more than a cookbook, it's a baking science bible!" Tessa Arias, creator of Handle the Heat
"Katarina's recipes are delicious, foolproof and you'd simply not know that they're 'without' in any way." Mark Diacono, author of Spice: A Cook's Companion
"A deliciously authoritative guide to creating the gluten-free, dairy-free, egg-free, and vegan baked treats of our dreams." Zoe Francois, author of Zoe Bakes Cookies and host of Zoe Bakes
"The Elements of Baking practically and beautifully shares a wonderful message - baking is truly for everyone."
Erin Jeanne McDowell, author of The Book on Pie and host of Happy Baking
"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 of Veg-Table
About the Author
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.
