Katarina is a food writer and photographer with a Chemistry PhD from the University of Oxford. She combines her love of baking and passion for endless experimentation in developing delicious recipes suitable for a range of dietary requirements, with an emphasis on gluten free and vegan bakes.
The Chemistry research background allows her a unique insight into the reactions and processes occurring in the bakes both in and out of the oven. And it is this scientific perspective which gives her recipes an added edge – both in terms of guaranteed reproducibility of the delicious results and in terms of textures and flavours that leave you craving more.
Her debut cookbook Baked to Perfection, published by Bloomsbury in 2021 delves into the science behind successful gluten free baking, showing that while the Chemistry of baking (and especially baking without gluten) is important, it is in no way intimidating or difficult to understand. And most importantly, it is that scientific understanding that will give your bakes that “I can’t believe this is gluten free” taste and appearance.
Baked to Perfection is the WINNER of the Fortnum & Mason 2022 Debut Cookery Book of the Year!
Praise for Baked to Perfection:
“I have nothing against gluten, but this book is just full of recipes I long to make” — Nigella Lawson
“Gluten-free baking just got a whole lot easier! The knowledge that Katarina shares is indispensable” — Julie Jones, author of The Pastry School
“A winning guide . . . Bakers who want to expand their gluten-free baking repertoire and really get into what’s happening in the baking process won’t want to miss this.” ― Publishers Weekly
