The Elements of Baking av Katarina Cermelj

399,-

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"As soon as I read <I>The Elements of Baking</I>, I knew it would have a permanent spot on my kitchen bookshelf." Dorie Greenspan, <I>New York Times</I> bestselling author of <I>Baking with Dorie</I>.<BR/><BR/><I>The Elements of Baking </I>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.<BR/><BR/> 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, <I>The Elements of Baking </I>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.<BR/><BR