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Katarina Cermelj Baked to Perfection (Hardback) (UK IMPORT)
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eBay-objectnummer:305360744891
Specificaties
- Objectstaat
- Book Title
- Baked to Perfection
- Publication Name
- Baked to Perfection : Winner of the Fortnum and Mason Food and Drink Awards 2022
- Title
- Baked to Perfection
- EAN
- 9781526613486
- ISBN
- 9781526613486
- Publisher
- Bloomsbury Publishing USA
- Format
- Hardcover
- Release Year
- 2021
- Release Date
- 04/03/2021
- Item Height
- 1.1 in
- Item Length
- 9.9 in
- Item Weight
- 48.7 Oz
- Language
- English
- Subtitle
- Winner of the Fortnum & Mason Food and Drink Awards 2022
- ISBN-10
- 1526613484
- Country/Region of Manufacture
- GB
- Genre
- Science Nature & Math
- Subject
- Clinical Medicine, Courses & Dishes / Cakes, Health & Healing / Gluten-Free, Methods / Baking
- Subject Area
- Cooking, Medical
- Publication Year
- 2021
- Type
- Textbook
- Item Width
- 7.7 in
- Number of Pages
- 384 Pages
Over dit product
Product Information
"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 .
Product Identifiers
Publisher
Bloomsbury Publishing USA
ISBN-10
1526613484
ISBN-13
9781526613486
eBay Product ID (ePID)
16050396536
Product Key Features
Publication Name
Baked to Perfection : Winner of the Fortnum and Mason Food and Drink Awards 2022
Format
Hardcover
Language
English
Subject
Clinical Medicine, Courses & Dishes / Cakes, Health & Healing / Gluten-Free, Methods / Baking
Publication Year
2021
Type
Textbook
Subject Area
Cooking, Medical
Number of Pages
384 Pages
Dimensions
Item Length
9.9 in
Item Height
1.1 in
Item Width
7.7 in
Item Weight
48.7 Oz
Additional Product Features
Intended Audience
Trade
Lc Classification Number
Rm237.86
Reviews
A winning guide . . . Bakers who want to expand their gluten-free baking repertoire and really get into what's happening in the baking process won't want to miss this., "Katarina Cermelj effortlessly combines her knowledge of both science and baking to demystify gluten-free baking once and for all." -- Erin Jeanne McDowell, author of The Fearless Baker " Baked to Perfection contains all the recipes and scientific understanding you need to bake anything gluten-free, and for it to work perfectly every time. Katarina has produced a beautiful and inspiring book that makes me want to head for the kitchen and switch on the oven! A magnificent achievement." -- Juliet Sear, author of The Cake Decorating Bible "Put what you know about wheat-based baking aside, and let Katarina teach you the wonders of decadent cookies, flaky tartlets, and tender cakes that all happen to be baked without gluten." -- Tessa Huff, author of Layered "A winning guide . . . Bakers who want to expand their gluten-free baking repertoire and really get into what's happening in the baking process won't want to miss this." -- Publishers Weekly, "Gluten-free baking just got a whole lot easier! The knowledge that Katarina shares is indispensable." - Julie Jones, author of The Pastry School "Katarina Cermelj effortlessly combines her knowledge of both science and baking to demystify gluten-free baking once and for all." -- Erin Jeanne McDowell, author of The Fearless Baker " Baked to Perfection contains all the recipes and scientific understanding you need to bake anything gluten-free, and for it to work perfectly every time. Katarina has produced a beautiful and inspiring book that makes me want to head for the kitchen and switch on the oven! A magnificent achievement." -- Juliet Sear, author of The Cake Decorating Bible "Put what you know about wheat-based baking aside, and let Katarina teach you the wonders of decadent cookies, flaky tartlets, and tender cakes that all happen to be baked without gluten." -- Tessa Huff, author of Layered "A winning guide . . . Bakers who want to expand their gluten-free baking repertoire and really get into what's happening in the baking process won't want to miss this." -- Publishers Weekly, "Gluten-free baking just got a whole lot easier! The knowledge that Katarina shares is indispensable." -- Julie Jones, author of The Pastry School "Katarina Cermelj effortlessly combines her knowledge of both science and baking to demystify gluten-free baking once and for all." -- Erin Jeanne McDowell, author of The Fearless Baker " Baked to Perfection contains all the recipes and scientific understanding you need to bake anything gluten-free, and for it to work perfectly every time. Katarina has produced a beautiful and inspiring book that makes me want to head for the kitchen and switch on the oven! A magnificent achievement." -- Juliet Sear, author of The Cake Decorating Bible "Put what you know about wheat-based baking aside, and let Katarina teach you the wonders of decadent cookies, flaky tartlets, and tender cakes that all happen to be baked without gluten." -- Tessa Huff, author of Layered "A winning guide . . . Bakers who want to expand their gluten-free baking repertoire and really get into what's happening in the baking process won't want to miss this." -- Publishers Weekly "A really lovely book . . . utterly gorgeous photographs . . . an enormously helpful guide to baking in general, frankly, and gluten-free baking in particular." - Nigella Lawson, " If you could buy just one book on gluten-free baking, my pick would be Baked to Perfection . . . It is that good. " -- Bon Appetit "A really lovely book . . . utterly gorgeous photographs . . . an enormously helpful guide to baking in general, frankly, and gluten-free baking in particular." -- Nigella Lawson "Gluten-free baking just got a whole lot easier! The knowledge that Katarina shares is indispensable." -- Julie Jones, author of The Pastry School "Katarina Cermelj effortlessly combines her knowledge of both science and baking to demystify gluten-free baking once and for all." -- Erin Jeanne McDowell, author of The Fearless Baker " Baked to Perfection contains all the recipes and scientific understanding you need to bake anything gluten-free, and for it to work perfectly every time. Katarina has produced a beautiful and inspiring book that makes me want to head for the kitchen and switch on the oven! A magnificent achievement." -- Juliet Sear, author of The Cake Decorating Bible "Put what you know about wheat-based baking aside, and let Katarina teach you the wonders of decadent cookies, flaky tartlets, and tender cakes that all happen to be baked without gluten." -- Tessa Huff, author of Layered "A winning guide . . . Bakers who want to expand their gluten-free baking repertoire and really get into what's happening in the baking process won't want to miss this." -- Publishers Weekly "With humor and wit, [Cermelj] explains everything readers need to know to make their own successful gluten-free treats . . . With intelligent instruction and beautiful visuals, Cermelj shows readers that gluten-free baked goods can be moist, tasty, and satisfying." -- Booklist, "Gluten-free baking just got a whole lot easier! The knowledge that Katarina shares is indispensable." -- Julie Jones, author of The Pastry School "Katarina Cermelj effortlessly combines her knowledge of both science and baking to demystify gluten-free baking once and for all." -- Erin Jeanne McDowell, author of The Fearless Baker " Baked to Perfection contains all the recipes and scientific understanding you need to bake anything gluten-free, and for it to work perfectly every time. Katarina has produced a beautiful and inspiring book that makes me want to head for the kitchen and switch on the oven! A magnificent achievement." -- Juliet Sear, author of The Cake Decorating Bible "Put what you know about wheat-based baking aside, and let Katarina teach you the wonders of decadent cookies, flaky tartlets, and tender cakes that all happen to be baked without gluten." -- Tessa Huff, author of Layered "A winning guide . . . Bakers who want to expand their gluten-free baking repertoire and really get into what's happening in the baking process won't want to miss this." -- Publishers Weekly "A really lovely book . . . utterly gorgeous photographs . . . an enormously helpful guide to baking in general, frankly, and gluten-free baking in particular." -- Nigella Lawson "With humor and wit, [Cermelj] explains everything readers need to know to make their own successful gluten-free treats . . . With intelligent instruction and beautiful visuals, Cermelj shows readers that gluten-free baked goods can be moist, tasty, and satisfying." -- Booklist, " Baked to Perfection contains all the recipes and scientific understanding you need to bake anything gluten-free, and for it to work perfectly every time. Katarina has produced a beautiful and inspiring book that makes me want to head for the kitchen and switch on the oven! A magnificent achievement." -- Juliet Sear, author of The Cake Decorating Bible "Katarina Cermelj effortlessly combines her knowledge of both science and baking to demystify gluten-free baking once and for all." -- Erin Jeanne McDowell, author of The Fearless Baker "Put what you know about wheat-based baking aside, and let Katarina teach you the wonders of decadent cookies, flaky tartlets, and tender cakes that all happen to be baked without gluten." -- Tessa Huff, author of Layered, "Katarina Cermelj effortlessly combines her knowledge of both science and baking to demystify gluten-free baking once and for all." -- Erin Jeanne McDowell, author of The Fearless Baker " Baked to Perfection contains all the recipes and scientific understanding you need to bake anything gluten-free, and for it to work perfectly every time. Katarina has produced a beautiful and inspiring book that makes me want to head for the kitchen and switch on the oven! A magnificent achievement." -- Juliet Sear, author of The Cake Decorating Bible "Put what you know about wheat-based baking aside, and let Katarina teach you the wonders of decadent cookies, flaky tartlets, and tender cakes that all happen to be baked without gluten." -- Tessa Huff, author of Layered, Put what you know about wheat-based baking aside, and let Katarina teach you the wonders of decadent cookies, flaky tartlets, and tender cakes that all happen to be baked without gluten, Baked to Perfection contains all the recipes and scientific understanding you need to bake anything gluten-free, and for it to work perfectly every time. Katarina has produced a beautiful and inspiring book that makes me want to head for the kitchen and switch on the oven! A magnificent achievement, Katarina Cermelj effortlessly combines her knowledge of both science and baking to demystify gluten-free baking once and for all, "Gluten-free baking just got a whole lot easier! The knowledge that Katarina shares is indispensable." -- Julie Jones, author of The Pastry School "Katarina Cermelj effortlessly combines her knowledge of both science and baking to demystify gluten-free baking once and for all." -- Erin Jeanne McDowell, author of The Fearless Baker " Baked to Perfection contains all the recipes and scientific understanding you need to bake anything gluten-free, and for it to work perfectly every time. Katarina has produced a beautiful and inspiring book that makes me want to head for the kitchen and switch on the oven! A magnificent achievement." -- Juliet Sear, author of The Cake Decorating Bible "Put what you know about wheat-based baking aside, and let Katarina teach you the wonders of decadent cookies, flaky tartlets, and tender cakes that all happen to be baked without gluten." -- Tessa Huff, author of Layered "A winning guide . . . Bakers who want to expand their gluten-free baking repertoire and really get into what's happening in the baking process won't want to miss this." -- Publishers Weekly "A really lovely book . . . utterly gorgeous photographs . . . an enormously helpful guide to baking in general, frankly, and gluten-free baking in particular." -- Nigella Lawson, Part science lesson (the fun kind, honest) and part home economics, making the process of getting to grips with baking sans gluten approachable to home cooks who don't have a science degree in their back pockets, "Gluten-free baking just got a whole lot easier! The knowledge that Katarina shares is indispensable." -- Julie Jones, author of The Pastry School "Katarina Cermelj effortlessly combines her knowledge of both science and baking to demystify gluten-free baking once and for all." -- Erin Jeanne McDowell, author of The Fearless Baker " Baked to Perfection contains all the recipes and scientific understanding you need to bake anything gluten-free, and for it to work perfectly every time. Katarina has produced a beautiful and inspiring book that makes me want to head for the kitchen and switch on the oven! A magnificent achievement." -- Juliet Sear, author of The Cake Decorating Bible "Put what you know about wheat-based baking aside, and let Katarina teach you the wonders of decadent cookies, flaky tartlets, and tender cakes that all happen to be baked without gluten." -- Tessa Huff, author of Layered "A winning guide . . . Bakers who want to expand their gluten-free baking repertoire and really get into what's happening in the baking process won't want to miss this." -- Publishers Weekly
Dewey Decimal
641.5639311
Dewey Edition
23
Illustrated
Yes
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New CD as described, good price, received fast. I like this CD.
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this seller sold me a fake product!My black one is original! And its nit the same logo. Not the same shape not the same texture and the DPI bottom is making click noise which is not supposed to do because its a silent mouse.
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