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Katarina Cermelj
Katarina Cermelj has a PhD in Inorganic Chemistry from Oxford. After cutting out gluten from her diet, she used her scientific background to experiment with gluten-free baking, and...mehr sehenKatarina Cermelj has a PhD in Inorganic Chemistry from Oxford. After cutting out gluten from her diet, she used her scientific background to experiment with gluten-free baking, and in 2016 set up her hugely popular baking blog, The Loopy Whisk, sharing her sumptuous allergy-friendly recipes. Baked to Perfection is her first cookbook.weniger sehen
Bücher von Katarina Cermelj
Baked to Perfection: Winner of the Fortnum & Mason Food and Drink Awards 2022