Description
Book SynopsisWINNER OF THE FORTNUM & MASON FOOD AND DRINK AWARDS 2022 WINNER OF THE GUILD OF FOOD WRITERS SPECIALIST SUBJECT AWARD 2022 FINALIST IN THE IACP AWARDS 2022 _________ 'I have nothing against gluten, but this book is just full of recipes I long to make' Nigella Lawson The only gluten-free baking book you'll ever need, with delicious recipes that work perfectly every single time. From
proper crusty bread,
pillowy soft cinnamon rolls and
glorious layered cakes to
fudgy brownies, incredibly flaky
rough puff pastry and
delicate patisserie – everything that once seemed impossible to make gluten-free can now be baked by you.
Baked to Perfection begins with a thorough look at the gluten-free baking basics: how different gluten-free flours behave, which store-bought blends work best, and how to mix your own to suit your needs. Covering cakes, brownies, cookies, pastry and bread in turn, Katarina shares the best techniques for the recipes in that chapter, and each recipe is accompanied by expert tips, useful scientific explanations and occasional step-by-step photography to help you achieve gluten-free perfection. Recipes include classic bakes like
super-moist chocolate cake,
caramel apple pie and
chocolate chip cookies, the softest, chewiest bread, including
crusty artisan loaves,
baguettes,
brioche burger buns and
soda bread, and mouth-watering showstoppers like
toasted marshmallow brownies,
coffee cream puffs and
strawberries + cream tart.
Trade ReviewI have nothing against gluten, but this book is just full of recipes I long to make -- Nigella Lawson
Gluten-free baking just got a whole lot easier! The knowledge that Katarina shares is indispensable -- Julie Jones, author of
The Pastry SchoolBaked to Perfection contains all the recipes and scientific understanding you need to bake anything gluten-free, and for it to work perfectly every time. Katarina has produced a beautiful and inspiring book that makes me want to head for the kitchen and switch on the oven! A magnificent achievement -- Juliet Sear, author of
The Cake Decorating BiblePart science lesson (the fun kind, honest) and part home economics, making the process of getting to grips with baking sans gluten approachable to home cooks who don’t have a science degree in their back pockets * independent.co.uk *
Katarina Cermelj effortlessly combines her knowledge of both science and baking to demystify gluten-free baking once and for all -- Erin Jeanne McDowell, author of
The Fearless Baker Put what you know about wheat-based baking aside, and let Katarina teach you the wonders of decadent cookies, flaky tartlets, and tender cakes that all happen to be baked without gluten -- Tessa Huff, author of
LayeredA winning guide . . . Bakers who want to expand their gluten-free baking repertoire and really get into what's happening in the baking process won't want to miss this. * Publishers Weekly *
