الوصف
The Elements of Baking acts as the definitive, science-backed manual for modifying traditional baking recipes to suit modern dietary constraints and preferences. Written by popular culinary blogger and inorganic chemistry PhD recipient Katarina Cermelj, this comprehensive handbook demystifies the structural role of standard ingredients to unlock flawless allergen-free baking. Rather than offering restricted substitutes, the narrative outlines clear, mathematical formulas that explain how to seamlessly convert any classic pastry or bread recipe into a gluten-free, dairy-free, egg-free, or fully vegan alternative. The textbook-style guide is packed with foolproof instructions alongside an array of mouth-watering sweet and savory applications, ranging from flaky galettes to intricate cream cheesecakes. This award-winning volume serves as an indispensable laboratory companion for specialized domestic bakers and professional pastry chefs alike, ensuring every single adaptation delivers spectacular texture and flavor.
