Cookbook Review: The Elements of Baking
Today, I will be reviewing a book with an amazing concept that just came out, written by Katarina Cermelj, who holds a PhD in Inorganic Chemistry—which is pretty amazing. Before we jump into the review, I would like to thank my aunt. She is one of my biggest supporters, not only in my life and passions but also in my struggle to find and adapt good vegan and gluten-free recipes. She has never stopped supporting me, and she bought me this book the second it came out, which meant the world to me. So, special thanks to Aunt Shellie Cornwall, my number one supporter from day one, and absolutely one of the sweetest women you could ever meet.
Now, as for the book, I have to say I am gushing; it is exceptionally well-written. The first thing that struck me was not only the fact that she took the time to write exactly how to make each of her recipes both vegan and gluten-free—a hard combination—but she also included a photo of exactly what each variation should look like when finished. This way, you know for sure if you did something wrong in one of the five different adaptations. The amount of work that has gone into this book is insane. It makes me feel so seen, especially with my struggle to make some of my favorite foods’ gluten-free now that my body won't accept gluten anymore.
Another part of the book that stands out is how she not only teaches you to adapt any recipe you like, not just hers, but also explains the chemical reactions that are happening and how they work to bring you the best version of the dish. Now, I will say for the home chef looking for a quick dish, this might not be the book for you. Her adaptations do require a bit of thought and effort and messing it up can ruin the entire dish. That being said, I do believe everyone should own this book, even if they only use it once a year, as the recipes are delicious, and it is an amazing read that includes incredibly useful knowledge.
Her book is tabbed with already adapted recipes, each adaptation type color-coded, so it is easy to find. Each section has a brief description that explains different elements and definitions of that section of dishes. For example, under cookies, she lists three kinds of cookies and what cookies fall under which category. Bet y’all didn’t know brownies were actually a sheet cookie, did you? Well, they are, and chocolate chip cookies are drop cookies. But enough about cookies—you might be thinking, how much more could there be? Well, I will tell you. She has painstakingly listed out at the beginning of the book exactly what you need to make sure your recipes come out perfect, as well as having the base recipes you need to use throughout the actual baked goods, for example, vegan buttermilk, a gluten-free flour blend, and vegan condensed milk.
Plus, she has three adventure levels to explore her book at from “just give me the recipes i’m lazy.” to “I want to know all the science explain it all to me.”
And if that wasn’t enough to make you feel safe and confident in your ability to recreate her delicious dishes and adapt some of your own, she has an in-depth list of binders for that gluten-free vegan baking we love to struggle with. Every chapter of this book has had extensive work put into it, and you can see the passion and love she has for her recipes and book. By the time you make it through the whole book, I think it is not reaching to say you will find confidence in adapting your favorite recipes to your new dietary requirements without feeling sad because of a lack of taste, texture, or moistness. I find it a truly innovative book, and I hope to see more from her in the future. Plus, as someone who has both made and tried multiple recipes from her book I must say for the first time in a while I didn’t miss my gooey glutenous treats that would kill me with no remorse, I feel a little bit human again. So, try it all you lords and ladies who can be taken down with a bit of gluten, give it to your friends and family so they can accommodate you, you deserve it enjoy your never worrying tasty treats with ease.
