Learn how to remove gluten, eggs and/or dairy from any recipe with this fun, nerdy cookbook packed full of helpful tips and mouthwatering recipes.

WINNER OF THE GUILD OF FOOD WRITERS AWARD 2025 - SPECIALIST COOKERY BOOK AWARD

SHORTLISTED FOR THE FORTNUM & MASON FOOD AND DRINK AWARDS 2025 - COOKERY BOOK OF THE YEAR

WINNER OF THE IACP AWARD IN HEALTH & WELLNESS

NOMINATED FOR THE 2025 JAMES BEARD FOUNDATION BOOK AWARD - BAKING AND DESSERTS

'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.

The Elements of Baking was a Sunday Times bestseller in October 2024.