Baked to perfection : delicious gluten-free recipes with a pinch of science / Katarina Cermelj.
Material type:
TextPublisher: London, UK : Bloomsbury Publishing, 2021Copyright date: ©2021Description: 384 pages : color illustrations ; 26 cmContent type: - text
- still image
- unmediated
- volume
- 9781526613486
- 1526613484
| Item type | Home library | Collection | Call number | Materials specified | Status | Date due | Barcode | Item holds | |
|---|---|---|---|---|---|---|---|---|---|
Adult Book
|
Main Library | NonFiction | 641.5639 C415 | Available | 33111010553267 |
Enhanced descriptions from Syndetics:
"If you could buy just one book on gluten-free baking, my pick would be Baked to Perfection . . . It is that good." -- Bon Appetit
Winner of the Fortnum & Mason Food and Drink Awards 2022
IACP Award finalist in Baking Sweet & Savory, Confections and Desserts
The only gluten-free baking book you'll ever need, with delicious recipes that work perfectly every time.
From proper crusty bread, pillowy soft cinnamon rolls and glorious layered cakes to fudgy brownies, incredibly flaky rough puff pastry and delicate patisserie - everything that once seemed impossible to make gluten-free can now be baked by you.
Baked to Perfection begins with a thorough look at the gluten-free baking basics: how different gluten-free flours behave, which store-bought blends work best, and how to mix your own to suit your needs. Covering cakes, brownies, cookies, pastry and bread in turn, Katarina shares the best techniques for the recipes in that chapter, and each recipe is accompanied by expert tips, useful scientific explanations and occasional step-by-step photography to help you achieve gluten-free perfection.
Recipes include classic bakes like super-moist chocolate cake, caramel apple pie and chocolate chip cookies, the softest, chewiest bread, including crusty artisan loaves, baguettes, brioche burger buns and soda bread, and mouth-watering showstoppers like toasted marshmallow brownies, coffee cream puffs and strawberries + cream tart .
Includes index.
Introduction -- Gluten-free baking basics -- Cakes -- Cupcakes + muffins -- Brownies -- Cookies + bars -- Pies, tarts + pastries -- Bread -- Breakfast + teatime treats -- Around the world -- Conversion tables -- Index -- Acknowledgments.
From proper crusty bread, pillowy soft cinnamon rolls and glorious layered cakes to fudgy brownies, incredibly flaky rough puff pastry and delicate patisserie--everything that once seemed impossible to make gluten-free can now be baked by you. Baked to Perfection begins with a thorough look at the gluten-free baking basics: how different gluten-free flours behave, which store-bought blends work best, and how to mix your own to suit your needs. Covering cakes, brownies, cookies, pastry and bread in turn, Katarina shares the best techniques for the recipes in that chapter, and each recipe is accompanied by expert tips, useful scientific explanations and occasional step-by-step photography to help you achieve gluten-free perfection.