2024 the best recipe for scones review

Price: $35.99 - $32.18
(as of Dec 09, 2024 07:24:08 UTC - Details)

'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 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 Baking will 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.

Just like the recipes of her popular baking blog The Loopy Whisk, the recipes Katarina shares in her latest book are always approachable, reliable and incredibly delicious, ranging from savoury dishes like Gluten-free Cheesy Garlic Pull-apart Bread and Vegan Veggie & Hummus Galette to sweet delicacies like Dairy-free Apple Pie Cupcakes and Egg-free Lemon Swirl Cheesecake Bars. And the gluten-free vegan chapter will delight anyone who has to avoid gluten, eggs and dairy, with recipes such as Gluten-free Vegan Cinnamon Rolls and Guten-free Vegan Lemon Meringue Cake.

With a completely novel approach to baking and modifying recipes, The Elements of Baking will demystify allergy-friendly baking once and for all.

From the Publisher

Publisher ‏ : ‎ Mobius (October 8, 2024)
Language ‏ : ‎ English
Hardcover ‏ : ‎ 496 pages
ISBN-10 ‏ : ‎ 1399712896
ISBN-13 ‏ : ‎ 978-1399712897
Item Weight ‏ : ‎ 2.31 pounds
Dimensions ‏ : ‎ 8.01 x 1.39 x 10.5 inches
Reviewer: Brandy G
Rating: 5.0 out of 5 stars
Title: Science I Can Understand
Review: This book is so well written and educational. I have never understood the mechanics of baking, let alone gluten-free baking, like I do now. My favorite part is that it’s not just a cookbook; she teaches you to fish, so to speak, by providing the guidelines for taking any recipe and converting it to the “free from” version you need. I recently discovered I’m allergic to milk and eggs in addition to a long-time gluten intolerance, and it’s been overwhelming trying to learn how to eat this way. This book was so encouraging and inspiring. Her determination to make your results just as good as, if not better than, a traditional recipe makes you feel like you don’t have to settle for the dry, crumbly imitations that are often all that is available. It’s also just a lovely book in general, high quality, good writing, and gorgeous pictures of food. The author should be incredibly proud of this achievement. I’m eternally grateful to now have such a resource in my kitchen.

Reviewer: Heather
Rating: 5.0 out of 5 stars
Title: This book is a triumph of science for baking
Review: I have been a big fan of the loopy whisk blog and previous book ever since my daughter was diagnosed with celiac. The Elements of Baking is exactly the step I have needed: the knowledge to adapt other recipes for success. As a PhD chemist myself, I knew that it should be possible with some rules, but have never had the time to work through it. well, here it is! Very accessible writing and guide, with all the details needed for success. Honestly, the recipes included are delicious regardless of your dietary needs - they are delicious. Thank you, Katarina, for the systematic effort and care you put into these guides and recipes.

Reviewer: BonnyM
Rating: 5.0 out of 5 stars
Title: I'm thrilled with this book!
Review: Personally, I am so excited to dive into this book as I have been gluten free for 8 years. I know from experience her recipes are excellent. But beyond the personal, I'm excited to use it in my culinary classes. Her explanations are thorough, easy to understand, and incredibly enlightening to anyone that wants to be able to adapt recipes to their particular dietary needs. Photos are beautiful, and such a wide range of subjects and recipes are covered. I am a 70 year old with not the greatest vision, and I have absolutely no problem with reading the font! I want to make every single one! Thank you, Katarina, for this beautiful labor of love!!

Reviewer: marilyn seckar
Rating: 5.0 out of 5 stars
Title: Excellent book to learn how to make baking recipes gluten,dairy ,vegan or egg free.
Review: Recipes were excellent and I was able to convert my family favorite recipe for blueberry coffee cake to a vegan recipe. Several members of my family are gluten free and some are dairy free so this book was exactly what I needed. It is a combination of learning about the chemistry involved in baking and actual examples of the different substitutions to use. I think it is an amazing book

Reviewer: M. Smith
Rating: 4.0 out of 5 stars
Title: Very Informative
Review: My book arrived in great shape, the paper quality is good. The reason for 4 stars is the print is small.The chapters make sense. You build knowledge as you read through the book, but things are left out with references for more information deeper within the book. It's set up like a text book. I'm going to need post-its.Her basic blend calls for finely ground millet and sorghum flours. I called an Indian grocery and they supposedly carry both, as my grocery store only carries stone ground sorghum and no millet.Overall, I'm very happy with the purchase.

Reviewer: KT
Rating: 5.0 out of 5 stars
Title: What I've been looking for
Review: This cookbook answers the questions behind gluten free baking. Anyone who has been frustrated by GF baking failures can now correct them. It's been eye opening to understand the chemistry of GF baking versus "normal" baking. Every recipe that I've tried in Kat's cookbooks have turned out well, looks beautiful and tastes wonderful! That's exciting after so many years of not getting it right. I definitely recommend buying her book.

Reviewer: Erin M
Rating: 5.0 out of 5 stars
Title: Excellent recipes that work
Review: The recipes in here are solid and I love how adaptable they are. Many of our family members are already gluten-free but this cookbook makes it easy to adapt the recipes to include our other friends who have food allergies, or sensitivities. I recommend this and her other cookbook whole heartedly.

Reviewer: A
Rating: 5.0 out of 5 stars
Title: Adapting Recipes for Gluten Free Baking
Review: This book is incredible. I’ve been baking gluten free for several years and have always off-and-on figured out how to adapt some of my favorite old (regular/gluten) recipes. But I know there’s a much easier way than lots of trial and error. This book is a staple in every gluten free kitchen - Kat does such an incredible job laying out exactly how to adapt a recipe to become the “free from” version you need and the science behind the ingredients and swaps. The book has amazing recipes too, but it’s truly worth it if you want to learn how to adapt any recipe with ease.

Reviewer: Ana Fracari
Rating: 5.0 out of 5 stars
Title:
Review: Recomendo

Reviewer: Maryvan
Rating: 5.0 out of 5 stars
Title:
Review: This cook book is beautiful. Clean Glossy Pages with lots of pictures. I love how this is not just one type of baking. It includes gluten free, egg free, dairy free, vegan, etc... I really like the explanation and the pictures, showing how each type of baking effects the finished quality of the items. She explains so much about how each item effects the finished product. I have watched her on tiktok for a few years and have tried some of her recipes that she shared online and everything has turned out so well.

Reviewer: Mafalda Cardoso PT
Rating: 5.0 out of 5 stars
Title:
Review: Um livro bastante completo ao pormenor! Incrível para aficionados de pastelaria e “química”!

Reviewer: Anca
Rating: 5.0 out of 5 stars
Title:
Review: I am absolutely blown away by this book. I have no idea how Kat even manages to conduct all these experiments and document them so thoroughly, so thoughtfully so everyone can take advantage of her knowledge (and she gives so much for free as well!). One can definitely sense her passion and this book is the epitome of it. I was thinking yesterday with my husband, The book is worth even double the amount it costs now. It’s so high quality, beginning with the cover and paper and colors and of course the content is golden (even the writing is so fun!).She makes gluten-free baking fun again and being able to adapt the recipes even more and understand how to do it, is a huge game changer. Thank you so much Kat, for everything that you do!The pictures, the nerdy stuff, the charts, the detailed but easy to understand whys and hows… truly blown away!

Reviewer: Simone T.
Rating: 5.0 out of 5 stars
Title:
Review: Not the usual recipe book. It's well structured even if it requires some time to get use to it.Awesome in combination with the hundreds of recepies on Kate's blog