Bokus
Katarina Cermelj - Elements of Baking, Inbunden

Inbunden, Engelska, 2024

Elements of Baking

Making any recipe gluten-free, dairy-free, egg-free or vegan THE SUNDAY TIMES BESTSELLER

Av Katarina Cermelj

Del i serien Yellow Kite

344 kr

Skickas måndag 9/11. Fri frakt över 249 kr.

Beskrivning
WINNER OF THE GUILD OF FOOD WRITERS AWARD 2025 - SPECIALIST COOKERY BOOK AWARDSHORTLISTED FOR THE FORTNUM & MASON FOOD AND DRINK AWARDS 2025 - COOKERY BOOK OF THE YEARWINNER OF THE IACP AWARD IN HEALTH & WELLNESS NOMINATED FOR THE 2025 JAMES BEARD FOUNDATION BOOK AWARD - BAKING AND DESSERTS '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 DorieArmed 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.The Elements of Baking was a Sunday Times bestseller in October 2024.
Produktinformation
  • Utgivningsdatum: 2024-10-03
  • Mått: 199 x 270 x 35 mm
  • Vikt: 1 880 g
  • Format: Inbunden
  • Språk: Engelska
  • Serie: Yellow Kite
  • Antal sidor: 496
  • Förlag: Hodder & Stoughton
  • ISBN: 9781399712897
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Mer om författaren

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.

Recensioner i media

Many of us avoid gluten, dairy or eggs, and most of us know others who do: this brilliant book is the one to reach for when you want to bake considerately. Katarina's recipes are delicious, foolproof and you'd simply not know that they are 'without' in any way.

Betyg & recensioner

1 recensioner, genomsnitt 5/5

  1. 5/5 Andrea K

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