Published by Bloomsbury Publishing, the hardcover edition of Baked to Perfection offers a deep dive into the world of gluten-free baking, spanning 384 pages of expertly crafted recipes. With an ISBN range of 978-1526613486, this book exemplifies the combination of culinary expertise and scientific insight. Its dimensions of 19.69 x 3.18 x 25.02 cm and weight of 1 kg make it a substantial resource that is both visually striking and practical for any kitchen countertop.
Ranked as high as #2,037 in Books and achieving the prestigious titles of #1 in Baking with Chocolate, Agricultural Food Science, and Educational Experiments & Projects, this book has become a must-have in the realm of gluten-free cooking. Winning the Fortnum & Mason Food and Drink Awards in 2022 and being a finalist for the IACP Award in several baking categories only underscores its status as a leading reference in gluten-free recipes. Unlike traditional baking cookbooks, Baked to Perfection offers a unique viewpoint by integrating scientific explanations with culinary art, allowing bakers of all levels to navigate gluten-free baking with confidence.
What sets this cookbook apart is its comprehensive introduction to the fundamentals of gluten-free baking. It dissects how various gluten-free flours perform in terms of texture and taste—vital knowledge for any baker looking to achieve that classic bake without gluten. The author guides readers through the maze of store-bought blends and provides formulas for creating customized blends tailored to personal preferences. This educational framework is paired with an array of classic and innovative recipes ranging from crusty artisan loaves to delicate pastries. Each recipe is meticulously designed with step-by-step instructions complemented by expert tips and scientific insights, facilitating a smooth baking experience.
Recipes such as super-moist chocolate cake, caramel apple pie, and strawberries + cream tart illustrate the versatility of gluten-free baking. The inclusion of artisan breads like baguettes and brioche demonstrates not just a triumph against typical gluten-free baking challenges, but also a thorough understanding of technique and flavor that can compete with conventional baked goods. Furthermore, specialty recipes like toasted marshmallow brownies and coffee cream puffs elevate the perception of gluten-free desserts to a level where they are sought after even by non-gluten-free consumers.
Designed with user-friendliness in mind, the logical layout allows readers to easily navigate through various types of recipes by category. The book employs a systematic approach to address common gluten-free baking fears, making it accessible
