Katarina Cermelj

‘As soon as I read The Elements of Baking, I knew it would have a permanent spot on my kitchen bookshelf.’ Dorie Greenspan, New York Times bestselling author of Baking 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...

WINNER OF THE FORTNUM & MASON FOOD AND DRINK AWARDS 2022WINNER OF THE GUILD OF FOOD WRITERS SPECIALIST SUBJECT AWARD 2022FINALIST 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...