Elements of Baking: Making any recipe gluten-free, dairy-free, egg-free or vegan THE SUNDAY TIMES BESTSELLER

Excellent book with unlimited information on baking. Highly recommended to all bakers out there

Book arrived damaged twice - cool book otherwise

I’d give 10 stars. I hadn’t yet come across a book like this, but maybe they are out there? I have some dumb food allergies/ sensitivities/ intolerances, and they just keep getting dumber, which makes it really difficult when navigating recipes. Katarina really breaks down the magic into science and provides depth charge seeking explanations with exquisite photography. One thing I LOVE to see are the different variations of a particular recipe. Take the humble pie crust. I included a picture. This is what sings to me, the comparisons! I rarely make dessert dishes w/ gluten and even less with dairy for other people, I forget what that “should” look/ feel/ bake like. She also goes into how and why different flours mix or cook differently, and how to navigate it. And it’s done in great detail. It’s a cookbook with flowcharts, I mean, come on!! It’s a big book, worthy of a fine place on anyone’s shelf, allergies or not. Anyone can learn a lot from this book. I’m sitting here waiting for her to put out a casserole book or something. And if you don’t like to cook but you like books, then you’ll still love it. I just appreciate everything about this effort. Cover to cover. 10 stars.

Amazing! Full of details and clear explanations.

En underbar bok för alla med allergier eller annat när det gäller baka, en lärobok för alla, har aldrig sett en så bra bok när det gäller baka , så bra skriven, underbara bilder som bakat för olika allergier helt fantastiskt 🙌 ,

I absolutely love the work and the nuances that have gone into this book. I can't imagine the level of work that she has done to put this to fruition. Absolutely stunning and I am a tech nerd and love everything about technicalities of baking so I loved it overall

I never write reviews but received this today and I am so impressed that I felt I had to write one. This book is amazing! This book is nearly 500 pages and jam-packed with information. It has recipes in each of the sections, gluten-free, dairy-free, egg-free etc., which in their own right all look lovely. But way, way more importantly, this book tells you exactly what you need to do to adapt any of those recipes into any other one from another of those categories or the rules for taking any regular recipe from anywhere and being able to adapt it to your particular dietary requirement(s). I have not been able to eat gluten anymore for the past 14 months and there are quite a lot of nice gluten-free baking recipes around but I didn't want to be stuck with just gluten-free specific recipes. Sometimes you just can't find one for what you want to do. Now, I'll be able to bake anything I used to and still use all my old baking books using this book to adapt the recipes and know they will come out right.