The Elements of Baking

Free-From Baking is the definitive guide to adapting recipes to be gluten-free, vegan, dairy-free, or egg-free (or a combination of those requirements) so that they taste indistinguishably delicious from their ''regular'' equivalents. In an incredibly usable and accessible way, Kat explains the science behind free-from baking, providing a thorough understanding of individual ingredients and the skills to adapt any recipe; how to make the most mouth-watering Lemon Meringue Tart egg-free, perfectly Buttery Shortbread dairy-free and utterly irresistible Ultra-Fudgy Chocolate Brownie Cookies vegan, and so much more. Free-From Baking will change the way we think about ingredients, a constant companion in the kitchen, and the book you refer to every time you want to translate a recipe to fit your lifestyle and diet.

Préface
How to make ANY recipe gluten-free, dairy-free, egg-free or vegan and taste AS GOOD AS or BETTER THAN the original

Auteur

Katarina Cermelj

Texte du rabat

"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 ... 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"--

Résumé
Learn how to remove gluten, eggs and/or dairy from any recipe with this fun, nerdy cookbook packed full of helpful tips and mouthwatering recipes.