30 DAYS OPEN PURCHASEKatarina Cermelj earned her PhD in chemistry at Oxford and puts it to use explaining how to make any baking recipe gluten-free, dairy-free, egg-free or vegan. So this isn't a stack of adapted recipes but a method for adapting things yourself, which makes it a rather different and considerably more useful book. It became a Sunday Times bestseller. For anyone baking for someone with allergies, this is the one title that actually solves the problem instead of dancing around it.
Format: Hardcover
Number of pages: 496
Language: English
First published: 2024
