‘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

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 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.

Just like the recipes of her popular baking blogThe Loopy Whisk, the recipes Katarina shares in her latest book are always approachable, reliable and incredibly delicious, ranging from savoury dishes likeGluten-free Cheesy Garlic Pull-apart BreadandVegan Veggie & Hummus Galetteto sweet delicacies likeDairy-free Apple Pie CupcakesandEgg-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 asGluten-free Vegan Cinnamon RollsandGuten-free Vegan Lemon Meringue Cake.

With a completely novel approach to baking and modifying recipes,The Elements of Bakingwill demystify allergy-friendly baking once and for all.

Hardcover | 496 pages | 8.00″ x 10.70″