The Elements of Baking: Making any recipe gluten-free, dairy-free, egg-free or vegan THE SUNDAY TIMES BESTSELLER
Original price was: $35.99.$32.39Current price is: $32.39.
Price: $35.99 - $32.39
(as of Nov 28, 2024 02:44:56 UTC – Details)
‘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, 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.
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 and 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 and Guten-free Vegan Lemon Meringue Cake.
With a completely novel approach to baking and modifying recipes, The Elements of Baking will demystify allergy-friendly baking once and for all.
From the Publisher
Publisher : Mobius (October 8, 2024)
Language : English
Hardcover : 496 pages
ISBN-10 : 1399712896
ISBN-13 : 978-1399712897
Item Weight : 2.31 pounds
Dimensions : 8.01 x 1.39 x 10.5 inches
Customers say
Customers find the book amazing and well-researched. They say the recipes are delicious, gluten-free, and easy to follow. Readers also mention the book is easy to read and understand, with beautiful photographs and vibrant colors.
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13 reviews for The Elements of Baking: Making any recipe gluten-free, dairy-free, egg-free or vegan THE SUNDAY TIMES BESTSELLER
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Original price was: $35.99.$32.39Current price is: $32.39.
BonnyM –
I’m thrilled with this book!
Personally, I am so excited to dive into this book as I have been gluten free for 8 years. I know from experience her recipes are excellent. But beyond the personal, I’m excited to use it in my culinary classes. Her explanations are thorough, easy to understand, and incredibly enlightening to anyone that wants to be able to adapt recipes to their particular dietary needs. Photos are beautiful, and such a wide range of subjects and recipes are covered. I am a 70 year old with not the greatest vision, and I have absolutely no problem with reading the font! I want to make every single one! Thank you, Katarina, for this beautiful labor of love!!
Melissa –
Great Recipes
Wonderful gluten free recipes with tested variations such as vegan option or other dietary needs. There is a lot of helpful information as well as great pictures. GF baking can be tricky with less than desirable results but that is NOT the case with these recipes. They are easy to follow and will give you the most delicious baked goods.
Heather –
This book is a triumph of science for baking
I have been a big fan of the loopy whisk blog and previous book ever since my daughter was diagnosed with celiac. The Elements of Baking is exactly the step I have needed: the knowledge to adapt other recipes for success. As a PhD chemist myself, I knew that it should be possible with some rules, but have never had the time to work through it. well, here it is! Very accessible writing and guide, with all the details needed for success. Honestly, the recipes included are delicious regardless of your dietary needs – they are delicious. Thank you, Katarina, for the systematic effort and care you put into these guides and recipes.
M. Smith –
Very Informative
My book arrived in great shape, the paper quality is good. The reason for 4 stars is the print is small.The chapters make sense. You build knowledge as you read through the book, but things are left out with references for more information deeper within the book. It’s set up like a text book. I’m going to need post-its.Her basic blend calls for finely ground millet and sorghum flours. I called an Indian grocery and they supposedly carry both, as my grocery store only carries stone ground sorghum and no millet.Overall, I’m very happy with the purchase.
Brandy G –
Science I Can Understand
This book is so well written and educational. I have never understood the mechanics of baking, let alone gluten-free baking, like I do now. My favorite part is that itâs not just a cookbook; she teaches you to fish, so to speak, by providing the guidelines for taking any recipe and converting it to the âfree fromâ version you need. I recently discovered Iâm allergic to milk and eggs in addition to a long-time gluten intolerance, and itâs been overwhelming trying to learn how to eat this way. This book was so encouraging and inspiring. Her determination to make your results just as good as, if not better than, a traditional recipe makes you feel like you donât have to settle for the dry, crumbly imitations that are often all that is available. Itâs also just a lovely book in general, high quality, good writing, and gorgeous pictures of food. The author should be incredibly proud of this achievement. Iâm eternally grateful to now have such a resource in my kitchen.
Joslyn –
This Book is my Bible and Kat is my Savior
I love baking and struggled with this after I was diagnosed with celiac disease. Then I found Katâs website, The Loopy Whisk, and her first book, Baked to Perfection. Truly life changing.When I saw she was releasing a new book I immediately preordered it. Every single recipe of hers that Iâve made is top tier and you can tell sheâs put so much thought and time into them. I now exclusively follow her recipes and she has never let me down. Her recipes have made me do happy dances and have also made me emotional because I never thought Iâd be able to have some of my favorite baked goods in the same way again. Every recipe Iâve made has surpassed what I used to bake before I had celiac disease.The Elements of Baking will allow me to adapt any recipe and bake for other dietary restrictions. I always bake for friends birthdays, partly selfishly so I can enjoy a gluten free dessert too. Honestly, a gluten free AND vegan dessert does not inspire a lot of confidence. Katâs recipes change that and allow me to bake an incredible birthday dessert for friends who are vegan while also being gluten free so I can partake in the celebration!Her PhD in inorganic chemistry really shows. I love how she easily helps us understand how and why adjustments need to be made in free-from baking. Excited to try out more of these new recipes and continue to floor my family and friends when I tell them itâs gluten free! THANK YOU KAT!!
Kristien –
The best anything free cookbook out there!
I’ve had to eat gluten free for 16 years, it’s taken me a lot of trial and error in the baking world to get to a point where recipes taste like their gluten filled counterparts. This book would have eliminated all of that trial and error. The rules and explanations are detailed and clear. The recipes are fantastic, and anyone could pick it up and get cooking/baking. The only allergy friendly cookbook you will ever need!
Peggy F –
Textbook for bakers!
Amazing book with so many details and options for food allergies! Itâs a gift so we havenât tried any recipes but they sound great and the instructions are easy to understand!
Ana Fracari –
Recomendo
Maryvan –
This cook book is beautiful. Clean Glossy Pages with lots of pictures. I love how this is not just one type of baking. It includes gluten free, egg free, dairy free, vegan, etc… I really like the explanation and the pictures, showing how each type of baking effects the finished quality of the items. She explains so much about how each item effects the finished product. I have watched her on tiktok for a few years and have tried some of her recipes that she shared online and everything has turned out so well.
Mafalda Cardoso PT –
Um livro bastante completo ao pormenor! IncrÃvel para aficionados de pastelaria e âquÃmicaâ!
Anca –
I am absolutely blown away by this book. I have no idea how Kat even manages to conduct all these experiments and document them so thoroughly, so thoughtfully so everyone can take advantage of her knowledge (and she gives so much for free as well!). One can definitely sense her passion and this book is the epitome of it. I was thinking yesterday with my husband, The book is worth even double the amount it costs now. Itâs so high quality, beginning with the cover and paper and colors and of course the content is golden (even the writing is so fun!).She makes gluten-free baking fun again and being able to adapt the recipes even more and understand how to do it, is a huge game changer. Thank you so much Kat, for everything that you do!The pictures, the nerdy stuff, the charts, the detailed but easy to understand whys and hows⦠truly blown away!
Simone T. –
Not the usual recipe book. It’s well structured even if it requires some time to get use to it.Awesome in combination with the hundreds of recepies on Kate’s blog