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Hardcover October 8, 2024

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.